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Lemon Lime Thumbprint Cookies
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Lemon Lime Thumbprint Cookies
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Lemon Lime Thumbprint Cookies are cream cheese cookies filled with a sweet, tangy lemon-lime curd. Makes a great treat for baby showers, bridal showers, Easter, or a summer tea party. 

Prep time
Bake/Cook time
Plan for

Chill 2 hours

2 dozen cookies
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Lemon Lime Thumbprint Cookies
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Chill 2 hours

Yield :
2 dozen cookies



  • 6 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • Pinch salt
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • Zest of one lemon
  • Zest of one lime
  • 2 1/2 cups all-purpose flour*

Lemon Lime Curd

  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 large eggs
  • 5 large egg yolks
  • 1/4 cup + 2 tablespoons lemon juice
  • 1/4 cup + 2 tablespoons lime juice
  • 1 tablespoon lemon zest
  • Pinch salt

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Beat cream cheese, butter, sugar and salt together until smooth with no lumps, about 2 minutes. Beat in egg yolks, vanilla, lemon/lime zests and salt until fully combined. Add flour and mix until just incorporated without over mixing.
  2. Cover bowl and refrigerate for at least 2 hours.
  3. While dough is chilling, prepare Lemon Lime Curd.  In a medium-sized bowl, cream butter and sugar until light and fluffy, about 2 minutes. Beat in eggs, egg yolks, lemon juice, lime juice, and lemon zest until combined. Pour mixture into a saucepan and heat on low, stirring frequently until thickened, about 10-15 minutes. Remove from heat and allow to cool to room temperature.
  4. Preheat oven to 350°F and line 2 baking sheets with parchment paper.
  5. Remove dough from refrigerator and roll into balls about 1 tablespoon in size and place on prepared baking sheet.
  6. Make an indentation in center of each ball of dough.  Bake cookies for 10 minutes, remove from oven and spoon curd into the center of each cookie. Return cookies to oven for 2 more minutes to allow curd to set.
  7. Cool cookies for 10 minutes before transferring to a wire rack to cool completely.


If for some reason the eggs over-cook, strain the lemon curd through a fine mesh strainer and it will be perfectly fine to use. Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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