Olive Oil Thumbprints With Lemon Curd

These delicate and buttery olive oil thumbprint cookies are a refreshing twist on a classic favorite. Made with high-quality olive oil and filled with zesty lemon curd, they’re the perfect balance of crisp, rich, and tangy. Whether you’re hosting a tea party or looking for a unique dessert, these cookies are sure to impress!
Why You’ll Love These Olive Oil Thumbprints
- Unique and Sophisticated: A modern twist on a classic treat with olive oil and lemon.
- Melt-in-Your-Mouth Texture: The olive oil creates a tender and flavorful cookie.
- Bright and Citrusy: Lemon curd adds a refreshing zing.
- Easy to Make: No fancy equipment needed—just a mixing bowl and your thumb!
- Perfect for Any Occasion: Great for holidays, parties, or a simple afternoon snack.
How to Make It
Making Olive Oil Thumbprints With Lemon Curd is as enjoyable as eating them!
Start by combining the olive oil and sugar in a mixing bowl. This creates a smooth base for the cookie dough. Add egg yolks, vanilla extract, and lemon zest, blending everything until it’s rich and creamy. The olive oil ensures the dough stays light and tender, while the lemon zest infuses a citrusy aroma.
Gradually incorporate the flour and salt into the wet mixture, stirring until a soft, pliable dough forms. Be careful not to overmix, as this can affect the texture of the cookies. The dough should be soft but not sticky, making it easy to shape.

Next, roll the dough into small, even balls, roughly the size of a walnut. Place them on a baking sheet lined with parchment paper, giving each cookie a bit of space to spread. Use your thumb or the back of a small spoon to gently press into the center of each ball, creating a small indentation.
Bake the cookies in a preheated oven at 350°F until the edges turn a light golden brown. Once baked, let the cookies cool completely before filling them with lemon curd. This step ensures the curd stays neat and doesn’t melt into the cookie. Use a small spoon or piping bag to carefully fill each thumbprint with the tangy lemon curd.
Every bite of these cookies delivers a balance of buttery richness, olive oil smoothness, and lemony brightness.
Make Ahead Method
These cookies are perfect for preparing ahead of time, giving you flexibility for special occasions or busy schedules.
- Prepare the Dough Early: The dough can be made up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. Before baking, let it rest at room temperature for about 15 minutes to make it easier to handle.
- Freeze Unbaked Cookies: Shape the cookies, create the thumbprints, and freeze them on a baking sheet until firm. Once frozen, transfer the cookies to a freezer-safe container or bag. When you’re ready to bake, place them on a lined baking sheet and bake from frozen, adding 1–2 minutes to the baking time.
- Bake in Advance: Baked cookies can be stored in an airtight container for up to 3 days. Leave them unfilled until just before serving to keep them fresh and prevent the lemon curd from softening the cookies.
- Lemon Curd Storage: If using homemade lemon curd, make it ahead and store it in the fridge for up to 1 week.
This method lets you serve fresh cookies without the last-minute stress!
Pro Tips
- High-Quality Olive Oil: Use a mild and fruity extra virgin olive oil for the best flavor. Avoid strong, peppery oils, which can overpower the delicate lemon flavor.
- Measure Flour Accurately: Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the cookies dry.
- Chill Soft Dough: If the dough becomes too soft to work with, refrigerate it for 15–20 minutes. This makes shaping easier and helps the cookies retain their shape while baking.

- Prevent Cracks: When pressing the thumbprint into the cookies, do so gently to avoid cracks. If cracks appear, reshape the edges with your fingers.
- Cool Completely: Allow the cookies to cool entirely before filling them with lemon curd to avoid melting or spreading.
- Neat Thumbprints: Dip your thumb or spoon in flour before creating the indentations to prevent sticking.
- Lemon Curd Tips: If you’re making your own lemon curd, strain it through a fine-mesh sieve for an ultra-smooth consistency.
By following these tips, you’ll create perfectly shaped, flavorful cookies that look as amazing as they taste!
Storage Options
- Room Temperature: Store unfrosted cookies in an airtight container for up to 3 days. Fill with lemon curd just before serving.
- Fridge: Once filled, refrigerate the cookies for up to 2 days in an airtight container.
- Freezer: Freeze unfilled cookies for up to 1 month. Thaw at room temperature and fill with lemon curd before serving.
Tools for This Recipe
- Mixing Bowls: For combining the dough ingredients.
- Silicone Baking Mat or Parchment Paper: To prevent sticking and ensure even baking.
- Zester: For fresh lemon zest to enhance the citrus flavor.
- Piping Bag or Small Spoon: For neatly filling the thumbprints with lemon curd.
FAQs
Q: Can I use store-bought lemon curd?
A: Absolutely! Store-bought lemon curd works well if you’re short on time. Look for a high-quality brand with fresh, tangy flavor.
Q: Can I substitute the olive oil with butter?
A: While butter can be used, olive oil gives the cookies their unique, tender texture and distinctive flavor.
Q: What other fillings can I use?
A: Swap out the lemon curd for raspberry jam, Nutella, or even a dollop of cream cheese frosting for variety.
Variations and Substitutions
- Citrus Swaps: Try orange or lime zest and curd for a different citrus twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make these cookies suitable for gluten-free diets.
- Herbal Note: Add a touch of finely chopped rosemary or thyme to the dough for a sophisticated flavor.
- Chocolate Twist: Drizzle melted white or dark chocolate over the cookies for added indulgence.

A Treat Worth Sharing
These Olive Oil Thumbprints With Lemon Curd are not just cookies—they’re little bites of sunshine. The balance of buttery, tangy, and sweet makes them irresistible. Try them for your next gathering, and let me know how they turned out in the comments below!

Olive Oil Thumbprints With Lemon Curd
Ingredients
- ½ cup extra virgin olive oil
- ½ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup lemon curd store-bought or homemade
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together olive oil, sugar, egg yolks, vanilla extract, and lemon zest until smooth.
- Gradually add flour and salt, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Press your thumb or the back of a spoon into the center of each ball to create a well.
- Bake for 12–15 minutes, or until the edges are lightly golden. Let cool completely.
- Fill the thumbprints with lemon curd using a small spoon or piping bag. Serve and enjoy!