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Lemon Thumbprint Cookies

Lemon Thumbprint Cookies are a holiday staple! These easy cookies are sweet and tart with a melty texture. You will fall in love with this cute lemon cookies recipe!

Lemon Thumbprint Cookies Recipe

COOKIE PEOPLE!! We are officially on Day FIVE of the TWELVE DAYS OF CHRISTMAS COOKIES! Are you into it?? I’m geared up for the week because we have some SOLID cookie recipes. If you missed the first few days, scroll down to the bottom of this post to catch up!

These little beauties might seem standard… but I’m telling you, they are perfect in their simplicity! I love me a lemon cookie, and paired with lemon curd or strawberry preserves in these thumbprints, makes my heart happy. The granulated sugar on the outside of the cookie gives it a slight crunch, while the inside is smooth and melty. I’m a fan.

Lemon Thumbprint Cookies!

Also because I know some of you will ask, no…there are no eggs in these cookies. They’re a lot like a shortbread base, which is basically my favorite. Plus, yay for egg allergy people!

How to Make The Best Lemon Cookies

The dough comes together super quickly, and then you roll them into balls, then into granulated sugar for some extra crunch and sparkle…THEN pick your favorite preserves, curd, or jam and get to filling!

Lemon Thumbprint Cookies!

I am a huge fan of strawberry preserves in these cookie or lemon curd if you wanna go big on the lemon!

Bake them and bask in their beauty…

Lemon Thumbprint Cookies!

And of course I recommend a healthy drizzle of icing. Or you can use white chocolate. You’re call!

Lemon Thumbprint Cookies!


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Image of Lemon Thumbprint Cookies Being Frosted

Lemon Thumbprint Cookies

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  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 36 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Lemon Thumbprint Cookies are a holiday staple! These easy cookies are sweet and tart with a melty texture. You will fall in love with this cute lemon cookies recipe!


  • 1 cup butter, room temperature
  • 1 cup granulated sugar, divided
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 1/2 cups flour
  • 1/3 cup lemon curd or strawberry preserves


  1. 1 cup powdered sugar
  2. 2 tablespoons milk


  1. Preheat your oven to 350°F. Line a baking tray with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix butter and 3/4 cups granulated sugar together on medium speed for 2 minutes or until light and fluffy.
  3. Add in the lemon zest and lemon juice and mix until incorporated.
  4. Turn the mixer to low and add in the flour mixing until just incorporated.
  5. Place the remaining 1/4 cup of granulated sugar in a small bowl.
  6. Using a medium cookie scoop (2 tablespoons), scoop the dough out and roll into balls. Place the ball into the granulated sugar and coat.
  7. Place the dough into the prepared baking sheet 2 inches apart, and press dough in the center of each ball with a spoon or your thumb to create a well. Place a 1/2 teaspoon amount of lemon curd or preserves into the well.
  8. Bake for 9-10 minutes, or until the edges are slightly golden. Transfer to a wire rack to cool completely.


  1. Whisk together the powdered sugar and milk until smooth and no lumps remain. Transfer the glaze to a small zip-top bag and snip the corner off the bag with scissors. Drizzle the glaze on top of the cookies.
  2. Allow the glaze to set.


Store at room temperature for up to 3 days for best freshness.

*If you choose to freeze these cookies, note the lemon curd or preserves can get sticky upon thawing.


  • Serving Size:
  • Calories: 121
  • Sugar: 10.1 g
  • Sodium: 6.7 mg
  • Fat: 5.6 g
  • Carbohydrates: 16.9 g
  • Protein: 1.1 g
  • Cholesterol: 17.6 mg

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12 Days of Christmas Cookies

In case you missed days 1-4 of my 12 Days of Christmas Cookies, catch up below!

Day 1: 3 Ingredient Shortbread

Day 2: Double Chocolate Mocha Cookies

Day 3: Salted Caramel Pinwheel Cookies

Day 4: Perfect Spritz Cookies

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17 comments on “Lemon Thumbprint Cookies”

  1. I can’t get them to bake. Temp is 350 and have had them in for 20 minutes so far. They are still just mushy dough. It doesn’t make sense.

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