• Skip to main content
  • Skip to primary sidebar
Pastry & Beyond
menu icon
go to homepage
  • Home
  • Recipes
  • How Tos
  • About
  • SUBSCRIBE
  • Privacy Policy
search icon
Homepage link
  • Home
  • Recipes
  • How Tos
  • About
  • SUBSCRIBE
  • Privacy Policy
×

Home » COOKIES

Lemon Curd Thumbprint Cookies

Published: Oct 15, 2019 · Modified: Apr 26, 2020 by Meymi. This post may contain affiliate links.

Jump to Recipe - Print Recipe
Lemon Curd Cookies
Pin for lemon curd thumbprint cookies
Lemon curd thumbprint cookies on a parchment paper.
Lemon curd cookies on parchment paper with powdered sugar on top.
Lemon curd cookies with text overlay.
Process of making thumbprint cookies with text overlay.
Collage of lemon curd thumbprint cookie and steps of doing it.

These lemon curd cookies are deliciously spiced with ginger and cinnamon.  I use my homemade lemon curd in these easy and yummy thumbprint cookies.

Lemon thumbprint cookies with powdered sugar on the edges.

Today I am reposting my lemon curd thumbprint cookies with little modification.  I am also using cinnamon besides the ginger in the dough which makes these cookies even yummier.

These deliciously spiced thumbprint cookies make a nice combination with my silky soft lemon curd.  

I am using simple ingredients for these cookies.

Ingredients for Lemon Curd Cookies

  • Flour-All purpose
  • Butter-at room temperature
  • Sugar-I don’t use too much, these are not overly sweet cookies
  • Ginger and Cinnamon-make a nice combination with lemon curd
  • Egg-1 large
  • Lemon Curd-I use my homemade silky smooth lemon curd.

Why You Should Make These Cookies

  • Three different textures come together in these ginger thumbprint cookies;     

       they are crispy at the edges,

       melt-in-mouth in the middle,

       and the ultimate softness is in the center.  

  • Ginger’s and cinnamon’s spicy taste and lemon curd’s tangy flavor complete each other.  Crispy edges and creamy lemon curd make a good contrast.
  • They are delicious yet so easy to make!

Lemon curd thumbprint cookies on a parchment paper.

How to Make Lemon Curd Cookies

First, mix the flour,  ginger and cinnamon in a small bowl and set aside.  

Mixing the flour, ground ginger and cinnamon in a mixing bowl.

Next beat the butter and sugar with a handheld mixer or a stand mixer with the paddle attachment on medium speed for almost 2 minutes until creamy.  Stop the machine and scrape down the sides of the bowl with a rubber spatula during this and other steps when needed to be sure the ingredients are all mixed.

Butter and sugar in a mixer before and after mixed.

Then add the egg and mix until combined. Stir in the flour mixture in 2-3 batches while the mixer is at low-medium speed. 

Steps of making Lemon Curd Thumbprint Cookies-Adding the egg and mixing well. Adding the flour in batches.

First, the mixture will look like crumbles and then will form into dough around the paddle attachment.  This means your dough is ready. Don’t over mix it.

The dough around the paddle attachment; showing the consistency of the dough.

The dough is easy to work with. You can start to give their shape.

First, roll the dough into 25 gram balls-almost 1 tablespoon.  (This recipe makes 22 balls. If you want, you can divide the dough equally into 22 pieces and roll each into a ball.)

Dough balls on a parchment paper.

Then using a 1 teaspoon-sized measuring spoon, lightly press into the center of the dough and make an indentation. Alternatively, you can use your finger.

Making indentation in the center of the dough with a back of teaspoon.

Bake for almost 11-12 minutes or until the edges are lightly golden brown.  Don’t overbake so the cookies will not lose their softness.  When the edges are lightly golden brown but the middle is still soft, remove from the oven.  If needed, you can press the middle of the cookie again with a clean measuring spoon.

Baked cookies on a parchment paper lined baking sheet.

Then immediately fill the cookies with almost ½ and ¼ teaspoon lemon curd.  

Ginger and cinnamon thumbprint cookies filled with lemon curd.

Leave the cookies on the baking sheet until the lemon curd sets and sift powdered sugar over the edges of the cookies. As the filling sets, you’ll notice the color of the curd becomes darker.

Thumbprint cookie with lemon curd and lemon curd on a spoon in the background.

Enjoy your thumbprint cookies with lemon curd!

Holding the lemon curd cookie to show that the lemon curd sets.

Do Lemon Curd Cookies Need to be Refrigerated?

Yes! As I keep my homemade lemon curd in the fridge, I keep these cookies in the fridge as well.

You can store these cookies in an airtight container up to a week.

Tips

  • If you use a lemon curd that is already set for a couple of hours in the fridge, the filling will also set fast when you fill the center.  If you use a lemon curd that is not totally set, it will take a while.  
  • Previously I was removing the cookies 2 minutes earlier, filling the center with lemon curd and baking for extra 2 minutes so the lemon curd could set.  Now I don’t use this method anymore as the lemon curd sets anyway as I fill the cookies when they are totally baked and keep on the baking sheet.
  • I don’t prefer to bake the cookies with lemon curd from the very beginning as they don’t look as appetizing as these cookies and I don’t find the filling as intense as these ones when baked.
  • If you want to make balls with perfectly rounded circles and with very little crinkles, I want to show you how I shared this post previously.  The color of the dough will look lighter as I was using only ginger. After you roll them into balls, press the balls with a flat-bottomed glass or a measuring cup to flatten them evenly. Then using the back of a 1 teaspoon-sized rounded measuring spoon, press into the center of the dough to make an indentation.

Pressing the dough balls with a measuring cup and making an indentation with a teaspoon.

 

If you like spicy cookies you should also try my Soft Ginger Molasses Cookies.

If you like lemon as much as I do, you should try my other recipes:
  • Lemon Curd Mousse
  • Lemon Coconut Bars with White Chocolate Ganache
  • Lemon Bars
  • Lemon Slice-and-Bake Cookies
  • Healthy Lemonade with Honey & Mint

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

Lemon curd thumbprint cookies with powdered sugar on the edges.

Lemon Curd Thumbprint Cookies

These lemon curd thumbprint cookies are deliciously spiced with ginger and cinnamon. 
5 from 112 votes
Print Pin Rate
Course: Cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 22 cookies
Calories: 144kcal
Author: Meymi

Ingredients

  • 280 g (2 cups) all-purpose flour (dip and sweep)*
  • 150 g (⅔ cup) unsalted butter, at room temperature, cut into cubes
  • 105 g (½ cup) sugar
  • 9 g (1 tablespoon and 1 teaspoon) ground ginger**
  • 5 g (2 teaspoons) ground cinnamon**
  • 1 large egg, at room temperature
  • 144 g (½ cup) homemade lemon curd***
  • powdered sugar for sifting over cookies optional
Prevent your screen from going dark

Instructions

  • Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  • Mix the flour, ginger and cinnamon in a small bowl and set aside.
  • Place the butter and sugar in a large bowl and beat on medium speed for almost 2 minutes until creamy with a hand-held mixer or with paddle attachment if using a stand mixer. Add the egg and mix well. Stop the machine and scrape down the sides of the bowl with a rubber spatula during these steps when needed to be sure they are all mixed.
  • Add the flour mixture and mix until the dough comes together. Don't overmix the dough.
  • Take 25 gram pieces ( almost 1 tablespoon) of the dough and roll them into balls. Alternatively, you can divide the dough equally into 22 pieces and roll them into balls as this recipe makes 22 cookies. Using the back of a 1 teaspoon-sized rounded measuring spoon or your finger, press into the center of the dough to make an indentation.****
  • Bake for almost 11-12 minutes or until the edges are lightly golden brown.  Don’t overbake so the cookies will stay soft.  When the edges are golden brown but the middle is still soft, remove from the oven.  If needed, you can press the middle of the cookie again with a clean measuring spoon. Then immediately fill the cookies with almost ½ and ¼ teaspoon lemon curd. The filling will set while the cookies are cooling on the baking sheet.
  • Lightly sift powdered sugar over the cooled cookies.

Notes

*You can click here for dip and sweep method if you use cup measurements.
**If you want your cookies lightly spiced, you can use 2 to 3 teaspoons of ground ginger and 1 to 1 and ½ ground cinnamon.  
***You can click here for the homemade lemon curd recipe.  If you don't have your lemon curd ready, first make it and let it set in the fridge for at least an hour.
****If you want to make neat circles, press the balls with a flat-bottomed glass or a measuring cup to flatten them evenly and then continue with the indentation step. 
How to store Lemon Curd Cookies: You can keep these cookies in an airtight container in the fridge up to a week.
The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

Calories: 144kcal
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!
Lemon curd thumbprint cookies with text overlay.
Spiced lemon curd thumbprint cookies.

 

« Homemade Caramel Sauce Recipe
Pumpkin Chocolate Chip Bread »

Subscribe to receive delicious step by step recipes straight to your inbox!

Yes

Primary Sidebar

Welcome to my blog! I share my tested, easy and yummy recipes from scratch with accessible ingredients. I make everything clear with step by step pictures. Hope you all enjoy Pastry and Beyond!
More about me...

  • Facebook
  • Instagram
  • Pinterest

Subscribe to receive delicious step by step recipes straight to your inbox!

YES!

As an Amazon Associate I earn from qualifying purchases.

AS SEEN IN:

LEMON RECIPES

Lemon slice-and-bake cookies in a row on a wooden bowl, halved lemons in the background.

Lemon Slice-and-Bake Cookies

Homemade lemon curd in a jar with a spoon, half lemons in the background.

Homemade Lemon Curd

Stacked lemon curd bars.

Lemon Bars with Lemon Curd

Lemon curd mousse with candied lemon slice in a glass.

Lemon Curd Mousse Recipe

Lemon coconut bars on a black surface and a half lemon in the background.

Lemon Coconut Bars with White Chocolate Ganache

Honey lemonade in a glass with lemon slice and mint leaves.

Healthy Honey Lemonade with Mint

Cake Loaf

Apple cake loaf cut in half and slices on a wooden board.

Apple Cake Loaf

Carrot cake loaf slice on a white plate.

Carrot Cake Loaf Recipe

Chocolate loaf cake on a parchment paper with slices.

Chocolate Loaf Cake

TRENDING POSTS

Carrot cake loaf slice on a white plate.

Carrot Cake Loaf Recipe

Stacked dried apples on a white surface and one of the apples stand to the stacks.

How to Make Dried Apples Chewy vs. Crispy

Stacked apple oatmeal cookies.

Healthy Apple Oatmeal Cookies

Stacked fudgy brownies without cocoa powder.

Fudgy Brownies without Cocoa Powder

Peach crumb bars in a row on a white surface.

Peach Crumble Bars

Toasted sesame seeds in a jar.

How To Toast Sesame Seeds

Stacked lemon curd bars.

Lemon Bars with Lemon Curd

Green iron rich smoothie in a glass with straws, banana and orange in the background.

Green Smoothie-Rich in Iron

Stacked chocolate cookies.

Moist Chocolate Cookies with Cocoa Powder

Easy cinnamon cookies with criss cross pattern with cinnamon sticks in the background.

4 Ingredient Easy Cinnamon Cookies

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Cookie Policy
  • Disclosure Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2022 Pastry & Beyond