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stack of thumbprint cookies filled with lemon curd on white plate
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5 from 12 votes

Lemon Poppyseed Thumbprint Cookies

Easy Shortbread Thumbprint cookies filled with lemon curd! These little bites are delicate and almost melt in your mouth - the cookies have lemon and poppyseeds and are filled with an easy lemon curd before baking.
Prep Time30 minutes
Cook Time14 minutes
Total Time44 minutes
Course: Dessert
Cuisine: American
Servings: 28 cookies
Calories: 85kcal
Author: Dorothy Kern
Cost: $8


  • ¾ cup (170g) unsalted butter, softened
  • cup (67g) granulated sugar
  • Zest of 1 lemon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • 1 ½ teaspoons poppyseeds
  • 3 tablespoons Lemon Curd from scratch or homemade
  • Powdered Sugar for dusting


  • If using homemade lemon curd, make sure it’s prepared and chilled overnight.
  • Preheat oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.
  • Cream butter and sugar in a large bowl using a hand or a stand mixer. Add zest, extract, and salt. Slowly mix in flour until mixture is combined. Stir in poppyseeds.
  • Scoop balls of dough that are about ¾-1 tablespoon in size. Roll between your palms to create a ball. Place on cookie sheet, 2-inches apart.
  • Use your knuckle or thumb, or the back of a ¼ teaspoon, to press an indent in the center of each cookie. Fill each indent with ¼ teaspoon of lemon curd per cookie.
  • Bake, rotating pans throughout baking, for about 11-16 minutes, or until the cookie is no longer glossy and bottoms turn light golden.
  • Cool completely before removing from cookie sheets. Store in an airtight container for up to 3 days or freeze for up to 2 months.


Serving: 1cookie | Calories: 85kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 28mg | Potassium: 10mg | Fiber: 1g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg