These lemon curd cookies are buttery cookies with tangy lemon curd. Easy to make and perfect for any occasion, these thumbprint cookies are dusted with icing sugar for a beautiful finish.
Try my other lemon recipes like this no-bake lemon cheesecake, lemon Dutch baby, and lemon drizzle cake, use this homemade lemon curd to fill the cookies. Use my other fruit curds, passionfruit curd and, blueberry curd, to make these cookies.
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⭐️ Why this recipe works
- Tangy and sweet: The combination of lemon curd and cookies creates a perfect balance of tangy and sweet flavors.
- Easy to make: Anyone can bake these lemon curd cookies at home with simple steps and common ingredients.
- Perfect texture: The cookies are soft and chewy, with a slightly crisp edge, making them a delightful treat.
🧾 Ingredient notes
- Lemon juice: Adds a fresh, tangy flavor that is essential for the lemon curd.
- Lemon zest: Enhances the citrus flavor and aroma.
- Butter: Provides richness and helps achieve a tender texture.
- Sugar: Sweetens the cookies and aids in browning.
- Eggs: Bind the ingredients together and add moisture.
- Flour: Gives structure to the cookies.
- Baking powder: Helps the cookies rise and become fluffy.
- Salt: Balances the sweetness and enhances the flavors.
- Vanilla extract: Adds a subtle depth of flavor.
- Lemon curd: The star ingredient, adding a creamy, tangy filling.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Lemon curd cookies step-by-step
- Mix dry ingredients: Combine flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a separate bowl, beat the butter and sugar until light and fluffy.
- Add wet ingredients: Mix in the eggs, lemon juice, lemon zest, and vanilla extract until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Shape cookies: Spoon and drop the dough onto a cookie sheet lined with parchment paper.
- Bake: Preheat the oven to 350°F (175°C) and bake the cookies for 10-12 minutes until the edges are golden brown.
- Add lemon curd: Once the cookies are cool, spoon a small amount of lemon curd onto each cookie.
- Serve: Garnish with a bit of lemon zest and icing sugar and enjoy!
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Chill the dough: Chilling the dough for at least 30 minutes helps prevent spreading and improves the texture.
- Use fresh lemons: Fresh lemon juice and zest provide the best flavor.
- Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing.
- Don't overmix: Overmixing the dough can result in tough cookies; mix until just combined.
- Uniform cookies: Use a cookie scoop to ensure evenly sized cookies for even baking.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container and consume within a week.
- Freezer: Cookies can be frozen for up to 3 months.
- Reheat: Thaw and warm in the oven for a few minutes before serving.
❓Recipe FAQ's
Yes, you can make the dough ahead and refrigerate it for up to 2 days or freeze it for up to 3 months.
Absolutely! You can try my passionfruit curd or blueberry curd.
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.
More easy dessert recipes:
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Easy Lemon Curd Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ cup lemon curd
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add wet ingredients: Beat in the eggs, lemon juice, lemon zest, and vanilla extract until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Shape cookies: Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a spoon, make a small indentation in the center of each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown.
- Add lemon curd: Once the cookies are cool, spoon a small amount of lemon curd onto each cookie.
- Serve: Garnish with additional lemon zest if desired and enjoy!
Notes
- Chill the dough: For best results, chill the dough for at least 30 minutes before baking to prevent spreading and improve texture.
- Use fresh lemons: Fresh lemon juice and zest provide the best flavor; avoid bottled lemon juice if possible.
- Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and better incorporation.
- Uniform cookies: Use a cookie scoop to ensure evenly sized cookies for even baking.
- Storing: Lemon curd cookies can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 months.
- Reheating: To enjoy warm cookies, reheat in a preheated oven at 300°F (150°C) for 5-7 minutes or until heated through.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
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