Lemon Curd Cookies
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Brighten up your day with these zesty Lemon Curd Cookies! Easy, beautiful, and oh-so-tasty, these thumbprint cookies filled with lemon curd are like a burst of sunshine. Each bite is a delightful blend of tangy lemon curd and soft, chewy cookie goodness.
I was looking through all of my cookie recipes here on Inspired by Charm and while I have plenty of fall cookie recipes and a good helping of Christmas cookie recipes, I realized I didn’t have many for spring and summer.
A few weeks ago I shared a recipe for these white chocolate lemon cookies. While they are fabulous, I still had this desire for more cookies and more lemon which led me to make these Lemon Curd Cookies.
I am so glad I did because they are ah-mazing. I could not stop eating them. They are a light crumbly cookie bursting with refreshing citrus flavor making them ideal for sun-filled days. Any time I walked past them in the kitchen I had to sample one. I was honestly looking for excuses to go into the kitchen. Ha!
These delectable treats are a symphony of fresh citrus flavors, shaped with love, and sprinkled with sweetness. I think you’re going to enjoy them and here’s why.
Why You’ll Love This Recipe
- Packed with the zesty goodness of lemon zest and the tangy sweetness of lemon juice, each bite offers a burst of refreshing flavor that is simply irresistible.
- These cookies have just the right balance of softness and chewiness, making them a joy to savor. The golden, tender cookie base cradles the luscious lemon curd filling, creating a delightful contrast of textures in every bite.
- The thumbprint shape of these cookies adds a touch of elegance to your dessert table or afternoon tea spread. The sunny yellow hue of the lemon curd peeking through the center makes them not only delicious but visually appealing as well.
Alright, now it’s time to gather up some ingredients so we can get baking!
And if you love lemon desserts like I do, I have an entire collection of the best lemon lemon dessert recipes you will love!
Ingredients
I love when a cookie recipe only requires things that you’d typically have in your pantry and fridge. This recipe is one of them. The only ingredient you may not have on hand is lemon curd, but that’s easy enough to find or make.
- Butter: The secret to our cookies’ irresistibly rich and tender texture, butter adds that melt-in-your-mouth goodness we all crave.
- Granulated Sugar: Just the right amount of sweetness comes from granulated sugar, giving these cookies their perfectly balanced flavor.
- Vanilla Extract: A splash of vanilla extract brings a subtle, warm depth to the cookies, complementing the lemon’s brightness beautifully.
- All-Purpose Flour: The backbone of our cookies, all-purpose flour creates that ideal soft and chewy texture that makes each bite so satisfying.
- Eggs: Eggs bind everything together, ensuring our cookies have the perfect structure and a lovely golden hue.
- Salt: A pinch of salt is our little secret to enhancing all the flavors, making the lemony zestiness and sweet notes pop.
- Lemons: The real stars of the show, lemons provide that fresh, zesty kick, infusing each cookie with a burst of sunshine and tangy goodness.
- Lemon Curd: Whether store-bought for convenience or homemade for an extra touch of love, lemon curd adds a luscious, creamy heart to these delightful cookies. I found this delicious store-bought version that I highly recommend. It’s delicious. I used it for this recipe and it worked perfectly!
- Confectioners’ Sugar: A light dusting of confectioners’ sugar not only adds a hint of extra sweetness but also gives these cookies an elegant, finished look.
How To Make
I’ll walk you through the steps for making these Lemon Curd Cookies below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.
- In a medium bowl combine the flour and the salt and set aside.
- Add the butter, sugar, lemon juice, and lemon zest to a large mixing bowl and mix on high until light and fluffy: about three minutes. Add in the egg yolks and vanilla extract and mix on high for a minute.
- Add the flour and stir in until combined.
- Form the dough into a ball, wrap it in plastic wrap, and chill for about one hour.
- Preheat your oven to 350 degrees F.
- Line a baking tray with parchment paper and make about 36 one-inch balls with your dough.
- Place them evenly spaced onto your baking tray and flatten them slightly with your hand. Use a rounded teaspoon or your thumb to make a small well in the middle of each ball.
- Fill each cookie with about a teaspoon of lemon curd.
- Bake for about 10-12 minutes or until the bottoms are just starting to brown.
- Remove from the baking sheet and allow to completely cool.
- Use a fine mesh sieve to sprinkle with confectioners’ sugar.
- Pack and store in an airtight container between sheets of wax paper.
And that’s it! The combination of fresh citrus flavors, effortless beauty, and user-friendly preparation makes them an instant hit.
Recipe Variations
Love this recipe and want experiment with different flavors, toppings, and more? Here are a few suggestions.
- Orange Curd Cookies: Fancy a different citrus twist? Swap out the lemon for orange! Use orange zest and orange juice for a sweeter, slightly exotic flavor.
- Lime Curd Surprise: Go tropical with lime! Lime zest and juice bring a unique tang, perfect for those who love a sharp, refreshing taste.
- Almond Extract Alternative: If you’re a fan of almond, a dash of almond extract instead of vanilla can give a delightful nutty hint to the cookies.
- Berry Bonanza: Add a dollop of raspberry or strawberry jam on top of the lemon curd for a berry-licious twist.
- White Chocolate Drizzle: Who doesn’t love a bit of chocolate? A light drizzle of melted white chocolate over the top can make these cookies even more irresistible.
- Nutty Sprinkle: Add a sprinkle of chopped nuts like almonds or pecans for a crunchy contrast.
Frequently Asked Questions
Can I use store-bought lemon curd for this recipe?
Absolutely. I found this delicious store-bought lemon curd. It’s wonderful and will save you from making it yourself. However, if you’re feeling ambitious, feel free to make your own.
Can I make the cookie dough ahead of time and refrigerate it?
Certainly. Making the cookie dough in advance is a time-saving option. After preparing the dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours.
How do I store leftover Lemon Curd Cookies?
If you happen to have any cookies left (they tend to disappear quickly!), store them in an airtight container at room temperature for up to three to four days. For longer storage, place them in the refrigerator for up to a week.
Can I freeze these Lemon Curd Cookies?
Yes, you can! These cookies freeze beautifully. After baking and cooling the cookies, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag, separating each layer with parchment paper. They can be stored in the freezer for up to two months.
Can I customize the fillings for these thumbprint cookies?
Absolutely! One of the best things about this recipe is its versatility. While the lemon curd filling is a classic favorite, feel free to get creative and experiment with different fillings. Try raspberry jam, blueberry preserves, or any other fruit curds you love.
Can I add additional citrus flavors to the cookies?
Definitely! If you want to enhance the citrusy goodness even further, consider adding a hint of orange zest or lime zest to the cookie dough. This addition will infuse the cookies with a delightful medley of citrus flavors that will surely delight your taste buds.
More Lemon Recipes You May Enjoy
- Lemon Blueberry Bread
- Lemon Sandwich Cookies
- Blueberry Lemon Zucchini Cupcakes
- White Chocolate Lemon Cookies
- Lemon Yogurt Cake
I hope this recipe finds its way to your kitchen. I know these lemon curd cookies will be a true gem in your repertoire of easy and approachable recipes. You are going to love them. If you do, please leave a comment and a 5-star rating below.
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Lemon Curd Cookies
Ingredients
- 2 cups all-purpose flour
- pinch kosher salt
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup lemon curd
- ¼ cup confectioners’ sugar
Instructions
- In a medium bowl combine the flour and the salt and set aside.
- Add the butter, sugar, lemon juice, and lemon zest to a large mixing bowl and mix on high until light and fluffy: about three minutes. Add in the egg yolks and vanilla extract and mix on high for a minute.
- Add the flour and stir in until combined.
- Form the dough into a ball, wrap it in plastic wrap, and chill for about one hour.
- Preheat your oven to 350 degrees F.
- Line a baking tray with parchment paper and make about 36 one-inch balls with your dough.
- Place the balls evenly spaced onto your baking tray and flatten them slightly with your hand. Use a rounded teaspoon or your thumb to make a small well in the middle of each ball.
- Fill each cookie with about a teaspoon of lemon curd.
- Bake for about 10-12 minutes or until the bottoms are just starting to brown.
- Remove from the baking sheet and allow to completely cool.
- Use a fine mesh sieve to sprinkle with confectioners’ sugar.
- Pack and store in an airtight container between sheets of wax paper.
do you think you can chill the dough more than an hour if you wanted to make in advance?
Sure! That wouldn’t be a problem.
xo Michael
These were a hit. Nice and tart. How many cookies per serving please?
A serving is one cookie.
xo Michael
These look delicious. Do you think I could use lemon curd in a jar?
Yep! I used a store-bought lemon curd. My favorite is linked in the post above. Enjoy!
xo Michael
Thanks, I was afraid of that!
Michael, you are a lifesaver! My good friend’s son is having a Pittsburgh-themed wedding in 2 weeks, and I volunteered to make cookies for the cookie table. Of course, everything has to be “black and gold”, and lemon curd is the perfect color, but I didn’t think you could bake it OR freeze it. I’m definitely making these! I thought I’d just have to stick with black and gold sprinkles (jimmies!). Say, you are familiar with the Pittsburgh cookie table, aren’t you? Not sure if it’s a thing up in St. Marys, PA.