These lemon curd thumbprint cookies have been a kitchen favorite ever since I first experimented with a jar of store-bought curd and a lazy afternoon. I was looking for something simple to bake with limited ingredients, and the combination of a tender, buttery shortbread base with a bright spoonful of lemon curd felt like sunshine in cookie form. The texture is what makes them irresistible: a delicate, slightly crumbly edge that melts against a small, glossy pool of tart-sweet curd in the center. My family loved them so much that they disappeared within an hour of cooling.

I discovered this version while testing quick cookies for a brunch menu at home. What struck me was how forgiving the dough is — it does not require chilling for long, and you can use either homemade lemon curd or a high-quality jar from the store. The flavor balance is simple yet elegant. The butter provides richness, the superfine sugar yields a soft crumb, and the lemon curd adds acidity that brightens every bite. These cookies always evoke memories of sunny afternoons and tea with friends.

Ingredients

• Butter (1/2 cup): Use unsalted, softened butter for predictable seasoning. If you only have salted butter, reduce any added salt elsewhere. European-style butter (82-86% fat) will give a slightly richer mouthfeel.
• Superfine sugar (1/2 cup): Also called caster sugar; dissolves quickly for a tender crumb. If you don't have it, blitz 1 cup granulated sugar in a blender for 30 seconds to make superfine — see notes for exact conversion.
• Egg (1 large): Adds structure and a touch of moisture. Room-temperature eggs incorporate more easily into the butter for a smooth dough.
• Vanilla extract (1 teaspoon): Balances the lemon and adds depth. Pure vanilla extract offers a fuller flavor than imitation.
• All-purpose flour (1 3/4 cups): The backbone of the dough. Spoon and level your measuring cup to avoid packing too much flour, which can make cookies dry.
• Lemon curd (1/3 cup): Homemade or store-bought. For homemade, I recommend a curd that is thick but still spoonable so it holds its shape in the indent. Use about 1/2 teaspoon per cookie.

Instructions

Step 1: Preheat and prepare baking sheet Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper or a non-stick silicone mat. This ensures even browning and easy transfer after baking. Step 2: Cream butter and sugar In a large bowl, beat 1/2 cup softened butter and 1/2 cup superfine sugar until pale and creamy, about 2 to 3 minutes with a stand mixer on medium speed or 3 to 4 minutes by hand. Scrape the bowl to ensure even mixing. Creaming incorporates air, which helps the texture become light rather than dense. Step 3: Add egg and vanilla Add 1 large room-temperature egg and 1 teaspoon vanilla extract to the creamed butter and sugar. Beat until fully incorporated and the mixture looks smooth and slightly glossy, about 30 seconds to a minute. Step 4: Bring in the flour With the mixer on low, add 1 3/4 cups all-purpose flour in two additions, mixing just until a soft dough forms. Over-mixing develops gluten and will make cookies tougher; stop as soon as the flour is combined and the dough holds together. Step 5: Shape and indent Scoop heaping teaspoons of dough and roll into 1-inch balls. Place them 1 to 1 1/2 inches apart on the prepared baking sheet. Slightly flatten each ball and use the back of a teaspoon or a small round measuring spoon to press an indent in the center. If you prefer a more uniform shape, place a small square of parchment over each ball and press with the bottom of a measuring cup to flatten evenly. Step 6: Bake until just golden Bake for about 10 minutes, or until the edges are just starting to turn golden and the centers are barely set. The cookies will still be soft out of the oven but will firm up while cooling. Avoid overbaking to keep them tender. Step 7: Fill with lemon curd Immediately after removing the sheet from the oven, re-press each indent if it has puffed back up. Use about 1/2 teaspoon of lemon curd per cookie and spoon it into the center while the cookie is warm. Let the cookies cool completely on the sheet or transfer to a wire rack before serving.

Storage Tips

To keep cookies at their best, layer them in an airtight container with parchment or wax paper between layers to prevent sticking. Store at room temperature for up to 3 days if you plan to eat them quickly; because the center contains curd, refrigerate if storing longer, where they will keep for up to one week. For longer preservation, freeze baked, unfilled cookies in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months. When ready to serve, thaw, and fill with lemon curd to maintain a fresh texture. Reheat briefly in a low oven (275 degrees F) if you prefer a warm cookie.

Ingredient Substitutions

If you need to adapt ingredients, swap the lemon curd for apricot or raspberry jam for a different flavor profile; reduce filling to 1/4 teaspoon if using runnier preserves. For a dairy-free version, use a plant-based stick butter and check that your curd is dairy-free or use a vegan fruit curd. You can replace all-purpose flour with a cup-for-cup gluten-free blend; expect a slightly different crumb and potentially a touch more crumbling. If superfine sugar isn't available, a short blitz of granulated sugar in a blender works perfectly.

Serving Suggestions

Present these on a simple platter dusted with powdered sugar or arrange around a small bowl of extra curd for guests to refill as they wish. They pair wonderfully with tea, coffee, or a light dessert wine. For a festive touch, top the curd with a tiny sliver of candied lemon peel or a few finely chopped pistachios for color and crunch. These work well on a cookie tray, at bridal showers, or as a petite finish to a dinner menu.

Cultural Background

Thumbprint-style cookies have roots in Central and Northern Europe and are often seen in holiday baking across countries such as Sweden and Germany. The idea of pressing an indentation into dough and filling it dates back centuries and has been adapted with local fillings — in this version the British-style lemon curd — creating a hybrid that feels both classic and comfortingly modern. This American adaptation leans into bright citrus flavors popular in summertime or brunch baking.

Seasonal Adaptations

In spring and summer, use fresh Meyer lemon curd for a softer, floral citrus note. In winter, swap lemon for spiced cranberry curd or orange curd and add a pinch of ground cardamom to the dough for warmth. For holiday cookie exchanges, dip half of each cookie edge into melted white or dark chocolate and let set, then top with crushed nuts or citrus zest for a festive finish.

Meal Prep Tips

For streamlined hosting, shape all dough balls a day ahead and refrigerate them on a tray covered with plastic wrap. Bake the next day and fill just before guests arrive. Alternatively, bake and freeze the plain cookies in a single layer; when thawed, re-press the centers and add curd to preserve the freshest texture. Label containers and freeze in portioned bags for easy grab-and-go treats.

These little lemon-filled cookies are a simple, reliable recipe that delivers bright flavor with minimal fuss. They’re ideal for gifting, quick parties, or whenever you want a baked bite that feels both nostalgic and sophisticated. Give them a try and make the filling your own — you may end up keeping a jar of curd on hand like I do.