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Home / Recipes
35 minutes
4.6 from 10 votes
15 Comments

Lemon Thumbprint Cookies

Jump to RecipePrint Recipe
  • 207
by: Joanna Cismaru
10.01.20

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

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

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

Lemon Thumbprint Cookies

4.6 from 10 votes
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Author: Joanna Cismaru
Serves: 36
Print Pin Rate
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!

Equipment

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

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
US Customary – Metric

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. 

Recipe 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%)
Course:Cookies, Dessert
Cuisine:American
Keyword:lemon thumbprint cookies, thumbprint cookies
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 207

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Susan says

    May 8, 2020 at 6:42 am

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

    Reply
    • Jo Cooks Team says

      May 8, 2020 at 9:54 am

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

      Reply
  2. Barbara says

    November 21, 2018 at 1:50 pm

    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?

    Reply
    • Joanna Cismaru says

      November 21, 2018 at 3:37 pm

      I would maybe add another egg.

      Reply
  3. Joan says

    December 6, 2017 at 10:49 am

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

    Reply
    • Joanna Cismaru says

      December 7, 2017 at 9:49 pm

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

      Reply
  4. Cheryl says

    December 2, 2017 at 9:41 am

    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?

    Reply
    • Cheryl says

      December 2, 2017 at 9:45 am

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

      Reply
    • Joanna Cismaru says

      December 3, 2017 at 8:48 pm

      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.

      Reply
  5. Linda says

    August 31, 2017 at 7:37 pm

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

    Reply
    • Joanna Cismaru says

      September 1, 2017 at 7:46 am

      Thank you, Linda!

      Reply
  6. Kevin | Keviniscooking says

    December 20, 2016 at 8:23 am

    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. 🙂

    Reply
    • Joanna Cismaru says

      December 20, 2016 at 8:47 am

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

      Reply
  7. Jo-Ann says

    December 20, 2016 at 7:25 am

    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!!

    Reply
  8. Sara @ Last Night's Feast says

    December 20, 2016 at 6:37 am

    yum! These are so pretty!

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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