• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Cookies
4.6 from 10 votes

Lemon Thumbprint Cookies

Jump to RecipePrintRate
By: Joanna Cismaru 15 Comments

This post may contain affiliate links. Please read my disclosure policy.

These Lemon Thumbprint Cookies are the perfect holiday cookies. Cookie dough balls are coated in walnuts then filled with lemon curd. This citrusy twist on an old fashioned cookie is incredibly delicious!

lemon thumbprint cookies piled up on parchment paper with sliced of lemon
Table of Contents Open
  • Easy Lemon Thumbprint Cookies Recipe
  • What Are Thumbprint Cookies
  • Ingredients
  • Do I Have To Use Pecans?
  • How To Make Lemon Thumbprint Cookies
  • How To Make Your Own Lemon Curd
  • How To Best Zest A Lemon
  • Storing Leftovers
    • Freezer
  • Craving More Lemon? Try These Delicious Recipes
  • Lemon Thumbprint Cookies
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Lemon Thumbprint Cookies Recipe

Thumbprint cookies are one of my favorite cookies to make and to eat. They’re so much fun to make and so pretty. I love the fact that you can fill them with your favorite jelly, but this time I went with a lemon curd filling.

I actually made my own lemon curd, but the store bought kind works just as well.

These lemon thumbprint cookies truly are for the lemon lovers out there, there’s lemon in the cookie and lots of lemon in the lemon curd, so definitely lemony! They’re also not a very sweet cookie so you can snack away on these by the handful without getting that all too familiar sugar crash.

What Are Thumbprint Cookies

Thumbprint cookies are known as Hallongrotta which is a Swedish pastry. Translated it means “Raspberry Cave“. Thumbprint cookies are really old fashioned but a classic in my book. I decided that these should be lemon caves today, it’s a bright and delicious twist on a classic.

thumbprint cookies lined up on a baking sheet

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Wet ingredients – Unsalted butter, sugar, lemon juice, lemon zest, vanilla extract, and eggs.
  • Pecans – Ground pecans to form a perfectly nutty flavor and binder in our crust.
  • Flour – All purpose flour.
  • Salt – All of our baked goods need seasoning! No ifs ands or butts about it.
  • Lemon curd – I used my own homemade lemon curd but you can use store bought as well.

Do I Have To Use Pecans?

Well you certainly don’t if you don’t want to! You can use any type of nuts that you like best in this recipe. The nuts can be left out entirely. Just skip the egg white and pecan part in step 5 detailed below.

using a teaspoon to scoop lemon curd into a thumbprint cookie

How To Make Lemon Thumbprint Cookies

  1. Preheat the oven to 350 F degrees. Line two baking sheets with parchment paper and set aside. Place the ground pecans in a shallow plate.
  2. Combine the wet ingredients: Add the butter, sugar, lemon juice, lemon zest, vanilla extract to the bowl of your mixer, and beat on medium using the paddle attachment until light and fluffy. Add the eggs, salt and continue beating until fully incorporated.
  3. Incorporate the flour: Add the flour and continue mixing on low until fully incorporated.
  4. Assemble the dough: Roll the dough into 1 inch balls, then roll them through the egg white, then through the ground pecans. Place the balls on the prepared baking sheets, leaving about an 2 inches in between them. Using your thumb press little wells into the centre of each cookie, sometimes I also use the bottom of a cork screw.
  5. Bake the cookies for 13 to 15 minutes or until the edges start to turn golden. Remove the baking sheets from the oven and allow cookies to cool on the sheets for about 5 minutes after which you can transfer them to a wire rack to allow them to cool completely.
  6. Finish the cookies: Place a small dollop of the lemon curd into the centre of each cookie.
thumbprint cookies filled with lemon curd fresh out of the oven

How To Make Your Own Lemon Curd

I mean I always say home made is best don’t I? So why not test that theory out with this recipe.

How To Best Zest A Lemon

If you’ve never really zested a lemon before, don’t fret it’s super easy! But there is a certain trick to it so let’s get into it.

  1. Prepare the lemon: If you’re not using organic lemons, I recommend washing them in warm water using a clean sponge. Warm water melts the wax layer that protects the fruit and dissolves any chemicals with which it has been sprinkled.
  2. Grate the lemon: Wipe the lemons well after they have been washed and grate them on the smallest holes of your grater. You must be careful that the white and bitter part of the shell is not grated so change where you are zesting often. If you look at the lemon and see you have hit any white parts you’ve zested too far.
lemon thumbprint cookies piled up on on parchment paper with sliced of lemon

Storing Leftovers

Store leftovers cookies in an airtight container, in the fridge for up to a week.

Freezer

To freeze them, store them in an airtight container for up to a month.

Craving More Lemon? Try These Delicious Recipes

  • Lemon Poppy Seed Bundt Cake
  • Old Fashioned Lemon Bread
  • Lemon Blueberry Scones
  • Lemon Yogurt Cake
  • Strawberry Lemon Bundt Cake
  • Lemon Poppy Seed Bread With Lemon Icing
  • Lemon Blueberry Yogurt Loaf
  • The Best Lemon Bars

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view close up shot of lemon thumbprint cookies garnished with lemon slices
Print
4.60 from 10 votes

Lemon Thumbprint Cookies

Prep 20 minutes minutes
Cook 15 minutes minutes
Total 35 minutes minutes
Rate Recipe
These Lemon Thumbprint Cookies are the perfect holiday cookies. Cookie dough balls are coated in walnuts then filled with lemon curd. This citrusy twist on an old fashioned cookie is incredibly delicious!
36

Ingredients

  • 8 tablespoon butter ((1 stick) unsalted, at room temperature)
  • 1/2 cup sugar
  • 2 teaspoon lemon juice (freshly squeezed)
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 1/2 cup all-purpose flour
  • 1 egg white (beaten)
  • 4 ounce pecans (ground)
  • 1/4 cup lemon curd

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 350 F degrees. Line two baking sheets with parchment paper and set aside. Place the ground pecans in a shallow plate.
  • Add the butter, sugar, lemon juice, lemon zest, vanilla extract to the bowl of your mixer, and beat on medium using the paddle attachment until light and fluffy.
  • Add the eggs, salt and continue beating until fully incorporated. 
  • Add the flour and continue mixing on low until fully incorporated.
  • Roll the dough into 1 inch balls, then roll them through the egg white, then through the ground pecans. Place the balls on the prepared baking sheets, leaving about an 2 inches in between them. Using your thumb press little wells into the center of each cookie, sometimes I also use the bottom of a cork screw.
  • Bake the cookies for 13 to 15 minutes or until the edges start to turn golden. Remove the baking sheets from the oven and allow cookies to cool on the sheets for about 5 minutes after which you can transfer them to a wire rack to allow them to cool completely.
  • Place a small dollop of the lemon curd into the center of each cookie. 

Equipment

  • Aluminum Baking Sheet (2 pack)
  • Parchment Paper
  • KitchenAid Classic 4.5 Quart Stand Mixer

Notes

  1. You can use any type of buts that you like best in this recipe.
  2. The nuts can be left out entirely. Just skip the egg white and pecan part in step 5.
  3. Store leftovers cookies in an airtight container, in the fridge for up to a week.
  4. To freeze them, store them in an airtight container for up to a month.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1gCalories: 96kcal (5%)Carbohydrates: 11g (4%)Protein: 2g (4%)Fat: 5g (8%)Saturated Fat: 2g (13%)Cholesterol: 16mg (5%)Sodium: 26mg (1%)Potassium: 27mg (1%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 94IU (2%)Vitamin C: 1mg (1%)Calcium: 6mg (1%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view close up shot of lemon thumbprint cookies garnished with lemon slices

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 207
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

15 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Susan
Susan
Posted: 3 years ago

Can you add the lemon curd before you bake the cookies? Or, just after you take the cookies out of the oven? Thank you.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Susan
Posted: 3 years ago

If you add the lemon curd before, the sugar will bubble up and get tough, or even burn.

0
Reply
Barbara
Barbara
Posted: 4 years ago

4 stars
These can pur a little dry for me. Good flavor and look great, but too dry. If i make them again should i add mor butter or a drop of oil?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Barbara
Posted: 4 years ago

I would maybe add another egg.

0
Reply
Joan
Joan
Posted: 5 years ago

Can I use lemon pie filling in place of the lemon curd?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joan
Posted: 5 years ago

I think that’d be fine, they’re pretty similar.

0
Reply
Cheryl
Cheryl
Posted: 5 years ago

3 stars
Hi there, my daughter is allergic to all nuts. Can I make these without the nuts and would they basically taste the same. Is there something I may substitute for the pecans?

0
Reply
Cheryl
Cheryl
Reply to  Cheryl
Posted: 5 years ago

I didn’t mean to rate a 3, sorry. I love lemon, so I would most likely rate a 5 star!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cheryl
Posted: 5 years ago

You can, but they really wouldn’t be the same without the nuts. I suggest checking out the many other cookie recipes I have here without nuts in them.

0
Reply
Linda
Linda
Posted: 5 years ago

5 stars
Best lemon curd cookie recipe I have come across.
They were easy to make and delicious.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linda
Posted: 5 years ago

Thank you, Linda!

0
Reply
Kevin | Keviniscooking
Kevin | Keviniscooking
Posted: 6 years ago

Hi Jo! These just grabbed my attention and I had to come comment. The ground pecans you rolled the dough in and that lemon curd… superb! Hoping you and the family have a wonderful, safe and fun Christmas! Cheers… Pinned to make these later. 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kevin | Keviniscooking
Posted: 6 years ago

Thanks Kevin! Happy Holidays to you and your family as well!

0
Reply
Jo-Ann
Jo-Ann
Posted: 6 years ago

5 stars
Thanks su much for the recipe! I’ve been looking for different ways to use my delicious homemade lemon curd and these cookies look delicious. Going to make a test batch for us today and bring a a bunch to a Christmas Eve party!!

0
Reply
Sara @ Last Night's Feast
Sara @ Last Night's Feast
Posted: 6 years ago

yum! These are so pretty!

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
No AI
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz