Lemon Thyme Thumbprint Cookies

"these soft and chewy lemon thyme thumbprint cookies are a hit at tea time on a summer afternoon. A creamy warm lemon curd makes the perfect summer filling!"
-- @mrsbarnes

A Note from Feedfeed

A classic 1950s thumbprint cookie recipe gets an herby twist-The filling is what makes this cookie exciting, and the possibilities are endless! For these chewy lemon thyme cookies, a creamy lemon curd is made with, lemon thyme, coconut cream, and lemon zest. These cookies are a perfect year-round treat.

Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 12mins
Serves or Makes: 20

Recipe Card

For the Cookies


  • 1 cup unsalted butter
  • 1/4 cup brown sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon salt
  • 1/4 cup lemon thyme, chopped

For the Lemon Curd


  • 1 cup coconut cream
  • 1/2 cup monk fruit sweetener
  • 1/4 cup meyer lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon arrowroot powder
  • pinch of salt

For the Cookies


  • Step 1

    Preheat oven to 350°F. Line a baking sheet with parchment paper.

  • Step 2

    In a large mixing bowl, add softened butter, sugar, vanilla and egg yolk. Use an electric mixer and beat until fluffy, about three minutes.

  • Step 3

    In another bowl, sift flour and mix with salt and lemon thyme. Stir the dry ingredients into the wet and combine with a spatula, but don’t overmix.

  • Step 4

    Chill dough for 30 minutes to make it easier to roll. Roll into a ball the size of a walnut, and roll around in regular granulated sugar for a sweet taste. Press your thumb or the back of a wooden spoon into the ball.

  • Step 5

    Bake for for 12-14 minutes. Let cool. Fill with lemon curd and serve.

For the Lemon Curd

  • Step 1

    Combine all ingredients in a medium sized saucepan and whisk together until smooth. Let cool before filling cookies!

More from @mrsbarnes