Thumbprint Cookies with Ruby Grapefruit Curd

After making my ruby grapefruit curd, I knew I wanted to use it in more than one dessert. This is my second creation with the curd, and it may be one of my favourites so far: buttery thumbprint cookies filled with a bright, silky spoonful of ruby grapefruit curd.

The cookies have a delicate, crumbly texture, while the curd adds a refreshing balance of sweetness, citrus and gentle bitterness. Together, they create a beautiful contrast in both flavour and colour. Once baked and filled, the cookies resemble perfectly shaped little eggs—the golden cookie forming the base and the vibrant ruby grapefruit curd sitting neatly in the centre like a glossy yolk. They look playful, elegant and almost too pretty to eat.

Almost. Because once you taste one, it becomes very difficult to stop. These little cookies are genuinely addictive.

Why Ruby Grapefruit Curd Works So Well

Ruby grapefruit curd has a more complex flavour than traditional lemon curd. It is sweet and tangy, with a subtle bitterness that keeps the filling from becoming overly sugary.

Paired with a rich, buttery cookie, the curd cuts through the sweetness beautifully. Its soft pink-orange colour also makes the cookies visually striking, especially when styled on a light ceramic plate or against a neutral backdrop.

These thumbprint cookies would be lovely for afternoon tea, festive dessert tables, gifting boxes, or simply as a small treat with coffee.

Thumbprint Cookies with Ruby Grapefruit Curd

Preparation time:20-22 minutes
Baking time:12-15 minutes
Serves: 15-17

Ingredients

Unsalted butter, softened 115 g
Icing sugar 70 g
Lemon zest ½ tsp
Egg 1
Vanilla extract 1 teaspoon
Plain flour 150 g
Cornflour 25 g
A pinch of salt
Ruby grapefruit curd, for filling

Method

1. Preheat the oven to 170°C. Line a baking tray with baking paper.
2. Place the softened butter and icing sugar in a mixing bowl. Beat until smooth, pale and creamy.
3. Add the egg, lemon zest, and vanilla extract. Mix until fully combined.
4. Sift in the plain flour, cornflour and salt.
5. Mix gently until a soft dough forms. Avoid overworking the dough, as this can make the cookies firm rather than tender.
6. Cover the dough and refrigerate it for approximately 20 to 30 minutes. This will make it easier to shape and help the cookies hold their form during baking.
7. Take small portions of dough and roll them into evenly sized balls.
8. Arrange the balls on the prepared baking tray, leaving a little space between each one.
9. Using your thumb, the back of a measuring spoon or the rounded end of a wooden spoon, gently create an indentation in the centre of each cookie.
10. Bake for 12 to 15 minutes, or until the edges are very lightly golden.
11. If the indentations rise slightly during baking, gently press them down again while the cookies are still warm.
12. Allow the cookies to cool completely.
13. Spoon or pipe a small amount of ruby grapefruit curd into the centre of each cookie.
14. Refrigerate briefly before serving if you would like the curd to set more firmly.