Easy Lemon Curd Cookies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Easy Lemon Curd Cookies start with buttery shortbread and end with a tart lemon curd filling that just screams spring! Make these lemon thumbprint cookies for tea parties, an Easter dessert tray, or any time you want a little sunshine in your life.
Love lemon recipes? Try my Lemon Chicken Orzo Pasta that melts in your mouth, or these tender Chicken Piccata Meatballs that are ready in 30 minutes.
Best Cookies for Spring!
🍋 Tart and Tangy - the tart lemon curd in the center of each cookie is a refreshing treat.
😀 Easy Recipe - purchase creamy lemon curd at your local grocery store to save time.
🥳 Party Pleaser - great for baby showers, holidays, bridal lunches and fancy tea parties!
When you want a burst of sunny flavor in a lemony dessert, make these buttery thumbprint cookies! They're guaranteed to brighten your day with tart lemon flavor that's a little bit sweet and a whole lot of tangy.
This recipe is super easy to make since I take a shortcut by using a jar of lemon curd instead of making it from scratch. If you have a fresh lemon curd recipe, you can definitely use it if you like. Or, try this delicious recipe for Lemon Curd Layer Cake.
Ingredient Notes
Find quantities in the recipe card at the bottom of this page.
- unsalted butter - softened and creamed
- granulated sugar - sweetens the dough
- large egg - binds everything together
- vanilla extract
- lemon extract - adds the perfect amount of tart flavor
- all purpose flour
- salt - brings out the vanilla and lemon taste
- lemon curd - look for it in the jam and jelly aisle of your grocery store
- powdered sugar - optional garnish
How to Make Lemon Curd Cookies
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
1 - Mix Wet Ingredients: In a large bowl, cream the softened butter and sugar until light and fluffy using an electric mixer or sturdy spatula. Add the egg, vanilla extract, and lemon extract, and mix until well incorporated.
2 - Add Dry Ingredients: Whisk flour and salt together in a small bowl and then add to the wet ingredients. Mix gently until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
3 - Form Balls of Dough: Use a cookie scoop to roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart in a single layer. Use your thumb or the back of a spoon to create small indentations in the center of each ball.
4 - Bake and Cool: Bake the cookies for 8–10 minutes, or until the edges are lightly golden but not brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
5 - Dust with Sugar and Fill with Lemon Curd: Once the cookies are completely cool, add powdered sugar in a fine mesh strainer and dust buttery cookies around the edges. Spoon the lemon curd filling into each indentation.
Baking Tips
- Don’t skip chilling the dough, it helps the cookies maintain their shape during baking and prevents excessive spreading.
- If the indentation loses shape during baking, press it gently with a spoon as soon as the cookies come out of the oven.
- For neat and precise filling, use a piping bag or a zip-top bag with the corner snipped off to add the lemon curd to the cookies.
- Dust the cookies with powdered sugar or drizzle with a lemon glaze if desired.
Recipe FAQs
Store-bought lemon curd works perfectly and is usually found near the jellies and jams in your local supermarket. If you prefer a homemade touch, you can make your own with just a few ingredients like lemons, sugar, eggs, and butter.
This can happen if too much flour is used. Measure flour accurately by spooning it into the measuring cup and leveling it off. Over baking can also dry out the cookies, so keep an eye on them.
No, you can simply use your thumb, the back of a spoon, or the rounded end of a measuring spoon for uniform indentations.
Variations
- Substitute raspberry jam, apricot preserves or orange marmalade to fill the indentions.
- Add a teaspoon of lemon zest to the dough for even more flavor.
- Powdered sugar is optional if you prefer not to use dust the edges.
Storage
- Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cookies fresh. Arrange in a single layer.
- You can freeze the cookie dough before baking for up to 3 months in a freezer-safe container. Thaw in the refrigerator overnight before making cookies as directed.
- Baked cookies do not freeze well due to the sticky filling.
More Lemon Recipes
For all you lemon lovers out there, here are even more great recipes to try...
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
Recipe Card
Easy Lemon Curd Cookies
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup powdered sugar
- 1 cup lemon curd
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream the softened butter and sugar until light and fluffy using an electric mixer or sturdy spatula. Add the egg, vanilla extract, and lemon extract, and mix until well incorporated.1 cup unsalted butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon lemon extract
- Add Dry Ingredients: Whisk flour and salt together in a small bowl and then add to the wet ingredients. Mix gently until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.2 ½ cups all-purpose flour, ½ teaspoon salt
- Form Balls of Dough: Use a cookie scoop to roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart in a single layer. Use your thumb or the back of a spoon to create small indentations in the center of each ball.
- Bake and Cool: Bake the cookies for 8–10 minutes, or until the edges are lightly golden but not brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Dust with Sugar and Fill with Lemon Curd: Once the cookies are completely cool, add powdered sugar in a fine mesh strainer and dust buttery cookies around the edges. Spoon the lemon curd filling into each indentation, or pipe it with a bag.¼ cup powdered sugar, 1 cup lemon curd
Notes
- Don’t skip chilling the dough, it helps the cookies maintain their shape during baking and prevents excessive spreading.
- If the indentation loses shape during baking, press it gently with a spoon as soon as the cookies come out of the oven.
- For neat and precise filling, use a piping bag or a zip-top bag with the corner snipped off to add the lemon curd to the cookies.
- You can freeze the cookie dough before baking for up to 3 months in a freezer-safe container. Thaw in the refrigerator overnight before making cookies as directed.Dust the cookies with powdered sugar or drizzle with a lemon glaze if desired.
- Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cookies fresh. Arrange in a single layer.
Nutrition
Nutrition info is an auto generated estimate.
Comments
No Comments