Soft, buttery thumbprint cookies filled with tangy homemade lime curd, topped with a sprinkle of brown sugar and lime zest for a fresh, citrusy finish. These cookies strike the perfect balance between rich, melt-in-your-mouth texture and a bright, zesty flavor.

Why You’ll Love This Recipe

Perfect Sweet-Tart Balance – The creamy lime curd filling adds a refreshing contrast to the buttery cookie base.
Melt-in-Your-Mouth Texture – The rich, tender cookie dough creates a soft bite with just the right amount of crispness.
Homemade Lime Curd – Fresh lime juice and zest make for an irresistibly smooth and tangy filling.
Simple Yet Elegant – These cookies look delicate and sophisticated but are easy to make.
Great for Any Occasion – Ideal for afternoon tea, holiday trays, or a refreshing summer treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

all-purpose flour
unsalted butter, softened
granulated sugar
egg yolk
vanilla extract
salt

For the Lime Curd:

fresh lime juice
granulated sugar
egg yolks
unsalted butter
lime zest

Directions

Make the Lime Curd:

In a small saucepan over low heat, whisk together lime juice, sugar, and egg yolks. Stir constantly until thickened.
Remove from heat, stir in butter and lime zest, and let cool.
Refrigerate until needed.

Prepare the Cookies:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, beat butter and sugar until light and fluffy.
Mix in egg yolk, vanilla extract, and salt. Gradually add flour, mixing until a soft dough forms.
Roll dough into 1-inch balls and place on the baking sheet.
Press a small indentation in each cookie and bake for 10 minutes.
Remove from oven, re-indent the centers, and fill each with lime curd.
Bake for an additional 5-7 minutes until cookies are lightly golden.
Let cool, then sprinkle with brown sugar and lime zest before serving.

Servings and Timing

Servings: 12 cookies
Prep Time: 15 minutes
Cooking Time: 17 minutes
Total Time: 32 minutes
Calories: 160 kcal per serving

Variations

Lemon Curd Version – Swap lime juice for lemon juice for a classic citrus flavor.
Coconut Twist – Add shredded coconut to the dough for a tropical touch.
Gluten-Free Option – Use a gluten-free flour blend for a gluten-free version.
Chocolate Drizzle – Drizzle melted white or dark chocolate over the cookies for extra decadence.
Spiced Touch – Add a pinch of cinnamon or cardamom to the dough for a warm, aromatic flavor.

Storage/Reheating

Storing: Keep cookies in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze unfilled cookies and lime curd separately for up to 2 months. Assemble after thawing.
Reheating: Serve at room temperature or slightly warm for the best texture.

FAQs

Can I use bottled lime juice instead of fresh?

Fresh lime juice is recommended for the best flavor, but bottled lime juice can work in a pinch.

How do I prevent the curd from becoming too runny?

Cook the curd over low heat while stirring constantly until thickened. Avoid high heat to prevent scrambling the eggs.

Why do I need to re-indent the cookies after baking?

The dough rises slightly during baking, so re-indenting ensures a deep enough space for the lime curd.

Can I use a store-bought curd?

Yes, but homemade curd has a fresher, more vibrant flavor.

How do I get a perfectly smooth lime curd?

Strain the curd through a fine-mesh sieve to remove any bits of cooked egg.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before baking. Let it soften slightly before rolling.

How do I prevent my cookies from spreading too much?

Chilling the dough before baking helps maintain their shape.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches as needed.

What’s the best way to zest a lime?

Use a microplane or fine grater to remove only the outer green layer, avoiding the bitter white pith.

Can I add a glaze instead of sprinkling sugar?

Yes, a light powdered sugar and lime juice glaze adds extra sweetness and shine.

Conclusion

Lime curd cookies offer the perfect balance of buttery richness and citrusy brightness, making them a delightful treat for any season. Whether for a tea party, holiday platter, or everyday indulgence, these cookies bring a refreshing twist to classic thumbprint cookies. Try them and enjoy their melt-in-your-mouth texture and zesty burst of flavor!

Lime Curd Cookies

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Soft, buttery thumbprint cookies filled with tangy homemade lime curd, topped with a sprinkle of brown sugar and lime zest for a fresh, citrusy finish. These cookies are the perfect blend of sweet and tart!

Author: Asma
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: 12 cookies 1x
Category: Dessert, Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Make the Lime Curd:
- In a small saucepan over low heat, whisk together lime juice, sugar, and egg yolks.
- Stir constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat, stir in butter and lime zest, and let cool. Refrigerate until needed.
Prepare the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat butter and sugar until light and fluffy.
- Mix in egg yolk, vanilla extract, and salt. Gradually add flour, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Press a small indentation into the center of each cookie and bake for 10 minutes.
Fill and Bake Again:
- Remove from the oven, re-indent the centers, and fill each with lime curd.
- Bake for an additional 5-7 minutes until cookies are lightly golden.

Garnish and Serve:
- Let cookies cool, then sprinkle with brown sugar and lime zest before serving.

Notes

Store cookies in an airtight container in the refrigerator for up to 3 days.
For extra crunch, add crushed graham crackers as a topping.

Swap lime curd with lemon curd for a different citrus twist.