Lemon Curd Thumbprint Cookies

These lemon curd thumbprint cookies are such a cozy little treat, bursting with a lovely touch of ginger and cinnamon. I absolutely love filling them with my homemade, silky lemon curd—it turns these simple cookies into a showstopper and they come together quickly with so much flavor packed in.

I’m so happy to share my lemon curd thumbprint cookies recipe again, but this time I’ve added a little twist. Including cinnamon along with ginger in the dough really steps up the flavor and makes these cookies even more irresistible.

The warm spices from ginger and cinnamon perfectly hug the zesty, bright lemon curd, making these thumbprint cookies stand out on any cookie tray or dessert table.

Best part: these cookies use simple, everyday ingredients you likely already have on hand—no fancy or hard-to-find stuff needed!

Ingredients for Lemon Curd Cookies

• All-purpose Flour – creates a tender, soft base for the cookies
• Butter – softened to room temperature to build a creamy, smooth dough
• Sugar – just enough sweetness to balance the spices and lemon
• Ground Ginger and Cinnamon – these warm spices add cozy depth and flavor with every bite
• 1 Large Egg – helps bind the dough together
• Lemon Curd – homemade is my favorite here, silky and packed with fresh lemon zing

Why You Should Make These Cookies

• These thumbprint cookies have such a wonderful mix of textures:

       edges that crisp up just right with light golden color,

       a tender, melt-away soft cookie center,

       and the star of the show—a luscious, creamy lemon curd filling straight in the middle.

• The warm ginger and cinnamon pair so beautifully with the bright, tangy lemon curd. You get this lovely balance that’s both comforting and fresh. Plus, the crispy edges contrast perfectly with the smooth, zesty center.
• Plus, these cookies come together fast, making them a great option for whipping up something sweet and impressive on busy afternoons or when dessert needs to happen ASAP.

How to Make Lemon Curd Cookies

Start by whisking together the flour, ground ginger, and cinnamon in a bowl. Set this aside for a moment—you’ll add it to the dough soon.

Next, cream the butter and sugar together using a hand mixer or stand mixer with a paddle attachment. Beat on medium speed for about 2 minutes until the mixture turns smooth and creamy. Don’t forget to scrape down the sides with a spatula every now and then so everything blends evenly.

Beat in the egg until fully incorporated. Then gradually add the flour and spice mix in two or three batches, mixing on low to medium speed just until the dough starts coming together.

At first, the dough might seem crumbly, but keep mixing. Soon, it will come together into a soft, easy-to-handle dough that clings gently to the paddle attachment. That’s your cue that it’s just right. Be careful not to overmix!

Your dough will feel soft and stretchy, ready to be rolled into cookie balls.

Each cookie ball should weigh about 25 grams—that’s about one tablespoon of dough. This recipe makes roughly 22 cookies. For exactness, divide the dough into 22 pieces, then roll each piece smoothly into a ball.

Next, take a rounded teaspoon or your finger to gently press a small well into the center of each cookie ball. This is where the lemon curd will go, so make sure the indentation is big enough but not too deep.

Bake your cookies in a preheated oven at 350°F (177°C) for about 11 to 12 minutes until the edges develop that soft golden hue. The centers should still look tender and soft—this is the secret for keeping these cookies so wonderfully chewy. If needed, gently press the indentations again with a clean spoon to keep them looking perfect.

While the cookies are still warm, spoon about ¼ to ½ teaspoon of your luscious lemon curd right into each indentation. As the cookies cool on the baking sheet, the curd will set up nicely.

Once set, the lemon curd will darken slightly, and for a final lovely touch, dust a light sprinkle of powdered sugar around the cookie edges. Such a beautiful finish!

And there you have it! Zesty, tender, spiced thumbprint cookies filled with fresh lemon curd that your whole family will ask you to bake again and again.

Do Lemon Curd Cookies Need to be Refrigerated?

Because I use homemade lemon curd that’s always kept in the fridge, I recommend storing these lemon curd thumbprint cookies in the refrigerator as well. It keeps them fresh, safe, and tasting great.

Simply place them in an airtight container, and they’ll stay good for up to a week in the fridge—perfect for enjoying over several days without any stress.

Tips

• Chill your lemon curd a few hours before spooning it on the cookies. This helps the filling firm up faster and stay put once added.
• I used to bake the cookies halfway, add the lemon curd filling, and then pop them back in the oven for a couple more minutes. Now, I find it easier to just fill them after baking. The curd sets nicely while the cookies cool on the tray.
• Baking the cookies with lemon curd already on top doesn’t give the best flavor or look—the curd tends to dull and lose its zing. Filling fresh out of the oven keeps that bright lemon punch.
• Want perfectly rounded cookies with fewer cracks? After rolling your dough balls, gently press them flat with the bottom of a glass or measuring cup. Then use the back of a rounded teaspoon to create the lemon curd indentation. This little trick helps get those classic thumbprint shapes!