Lemon Curd Thumbprint Cookies

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  • 1 ½ cups unsalted butter, softened
  • ¼ cup white sugar
  • 3 ½ cups all-purpose flour
  • 1 medium lemon, zested
  • ½ cup lemon curd


Preheat the oven to 325 degrees F (165 degrees C).

Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.

Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.

Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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