Get ready to bake some mouth-watering Lemon Curd Cookies that offer the perfect blend of tart and sweet! These cookies are an absolute delight, taking just under 40 minutes from start to finish. With their crispy edges and melt-in-mouth middle, they're a citrusy twist on traditional thumbprint cookies.
You can use store-bought lemon for these easy sugar cookies or make our homemade lemon curd recipe. And try making these cookies with our homemade passionfruit curd, or this blueberry curd. And these raspberry thumbprint cookies are also a great idea!
⭐️ Why You'll Love This Recipe
- Three Distinct Textures: Crispy at the edges, soft in the middle, and gooey lemon curd at the center.
- Ease of Preparation: With easy baking steps, even a novice can pull off this recipe.
- All-purpose Flour: Provides structure to the cookie.
- Room-temperature Butter: For that melt-in-your-mouth texture.
- Sugar: Adds sweetness and complements the tart lemon curd.
- One Large Egg: Helps to bind the ingredients together.
- Lemon Curd: The star of the dish, offering tanginess and rich flavor.
See recipe card for quantities.
📖 Substitutions & Variations
- Use vegan lemon curd for a vegan alternative.
- Gluten-free option: Replace all-purpose flour with gluten-free flour.
👩🏻🍳 Step By Step
- Preheat Oven: Preheat the oven to the correct oven temperature and line a baking sheet.
- Special Tip: Always preheat the oven for a consistent bake.
- Creaming Butter and Sugar: Beat butter and sugar using the creaming method until smooth.
- Special Tip: Use unsalted butter for better control over saltiness.
- Add the Egg: Mix until well incorporated.
- Fold in Flour: Add in 2-3 batches, mixing at low-medium speed.
- Form Cookies: Roll dough into balls and make indentations using a teaspoon or your finger.
- Special Tip: For a varied texture, try using turbinado sugar for added crunch.
- Bake: Place cookies on a baking sheet and bake until edges are golden brown. *You may need to press into the indentations again if the cookies have puffed up while baking.
- Fill and Finish: Add lemon curd into the indentations and sift confectioners' sugar over the edges.
- Special Tip: Homemade lemon curd works great but store-bought lemon curd can save time.
💡 Top Tip
To maintain the cookies' soft texture, avoid overbaking them. Take them out of the oven when the edges have turned a light golden brown while the centers remain soft. If necessary, you can gently press down the middle of each cookie with a clean measuring spoon after removing them from the oven.
- Store in an airtight container and consume within a week.
- Cookies can be frozen for up to 3 months.
- Thaw and warm in the oven for a few minutes before serving.
💡 Top Tips
- Ensure the oven is fully preheated for even baking.
- Use a wine cork or wooden spoon for perfectly shaped indentations.
The cookies are ready when the edges start to turn a light golden brown. Baking times may vary slightly based on your oven, so it's always a good idea to keep an eye on them, especially if it's your first time making this recipe.
Yes, the cookie dough can be made ahead of time. You can store it in an airtight container in the refrigerator for up to 3 days. When you're ready to bake, allow the dough to come to room temperature before shaping and baking.
Sifting the powdered sugar helps to eliminate any lumps, ensuring a smoother texture for your cookies. While it's not strictly necessary, it's recommended for the best texture and presentation.
Looking for other recipes like this? Try these:
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Easy Lemon Curd Cookies
- 2 ¼ cups all-purpose flour
- 1 cup room-temperature unsalted butter
- ¾ cup granulated sugar
- 1 large egg
- 1 cup lemon curd, homemade or store-bought
- ½ cup powdered sugar for dusting, optional
Prepare the Dough
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature unsalted butter and granulated sugar until creamy and light, about 2 minutes.
- Incorporate the Egg: Add the egg to the butter and sugar mixture and beat until well combined.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, in 2-3 batches, mixing until just combined.
Shape and Bake Cookies
- Form Dough Balls: Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Make Indentations: Use your thumb or the back of a teaspoon to create an indentation in the center of each dough ball.
- Bake: Place the baking sheet in the preheated oven and bake for 11-12 minutes, or until the edges of the cookies are lightly golden.
Filling and Final Touches
- Add Lemon Curd: Once cookies are out of the oven and still warm, fill each indentation with lemon curd.
- Optional: Dust the edges of the cookies with powdered sugar if desired.
- Let Them Cool
- Cooling: Allow the cookies to cool on a wire rack for at least 10 minutes before serving.
- Lemon Curd: You can either use store-bought lemon curd or make your own.
- Storage: Cookies can be stored in an airtight container in the fridge for up to a week. They can also be frozen for up to 3 months.
- Serving: These cookies are best served the day they are made but will keep for several days in an airtight container.