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Indulge in the blissful marriage of tangy lemon and buttery shortbread with these Lemon Shortbread Thumbprint Cookies! A perfect lemon dessert to satisfy your sweet tooth!
Lemon curd cookies
A classic twist on the traditional thumbprint cookie, this recipe brings together the crumbly, melt-in-your-mouth texture of shortbread with the zesty kick of homemade lemon curd. Perfect for tea time, holidays, or just because, these cookies are sure to elevate your baking repertoire.
As the rich aroma of butter and vanilla fills your kitchen, you’ll know you’re in for a treat that captures the essence of comfort and sophistication. The tartness of the lemon curd adds a refreshing burst of flavor that balances out the sweetness of the cookie, making each bite an irresistible experience. Whether you’re a novice baker looking for a foolproof recipe or a seasoned pro ready to impress, these Lemon Shortbread Thumbprint Cookies will not disappoint. Get ready to pucker up and savor every crumb!
Mini lemon tarts with shortbread crust
For more ways to use shortbread and lemon curd together, check out these lemon tarts:
For more great lemon ideas, check out these tasty treats:
- Sansa’s Favorite Lemon Cake (Game of Thrones)
- Lemon Bar Cupcake Recipe
- Lemon Blondie Recipe
- Lemon Layer Cake
- Lemon Wacky Cake Recipe
- Whipped Lemon Shortbread Recipe
And for more cookie ideas, check out some of our favorite cookies here:
Shortbread cookies with lemon curd
Now onto the main event. Let’s get these thumbprint cookies made with melt in your mouth shortbread and filled with tangy sweet lemony heaven started! Here’s what you need:
- Vanilla Extract (you can make homemade vanilla)
- Lemon Extract (you can make homemade lemon extract)
- Lemon Curd (a homemade recipe is linked above)
And then for the drizzle frosting:
- Lemon juice
- Powdered sugar
So grab all that and let’s get to baking!
- This lemon curd can be cooked or uncooked, if you desire. You could fingerprint the cookies and then fill afterwards. Both ways taste great!
- Lemon Shortbread Cookie:
- ½ cup unsalted butter
- ⅓ cup white granulated sugar
- ½ teaspoon lemon extract
- ¼ teaspoon vanilla extract
- 1 cup all purpose flour
- ½ cup lemon curd
- Lemon Icing:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon milk
- Zest for garnish
Preheat the oven to 350 degrees Fahrenheit
Prepare a baking sheet with parchment paper and set aside.
In a mixing bowl, beat the butter and sugar together until combined.
Add the vanilla and lemon extracts and beat again.
Add the flour to the wet ingredients and mix together until a dough forms
On the prepared parchment sheet roll out balls of dough about 1.5 x 1.5 inch round to put on the baking sheet.
Slightly flatten each cookie with the palm of your hand.
Then use your thumb to press an indentation in each cookie to fill with lemon curd filling.
Put the lemon curd filling in a piping bag and cut the tip. Fill each hole in the unbaked cookies with lemon curd filling.
Place in the oven for 10-12 minutes or until the cookies are firm and barely tanned.
While the cookies are in the oven, make the lemon icing by adding the powdered sugar, lemon juice, and milk to a bowl and mixing together until smooth.
Transfer to a piping bag.
Once the cookies are out of the oven, snip the end of the lemon frosting piping bag and drizzle the glaze over all the cookies.
For extra flare and more lemon-y flavor zest a lemon over the top of all the cookies.
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