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These Lemon Curd Cookies are delicious buttery, soft shortbread cookies, filled with yummy citrus flavor! With a simple thumbprint design filled with fresh lemon curd, these cookies are a delightful treat for any occasion!
Table of Contents
Easy Lemon Curd Cookies Recipe
I love making these lemon thumbprint cookies during the summer season, but they also make delicious holiday cookies too! And if you love the combination of buttery lemon cookies and tangy lemon curd, this is going to be one of your favorite cookie recipes!
The shortbread melts in your mouth, and when the sweet and tangy flavors combine in each bite, you can’t help but have another one! Trust me, you are going to want to make these cookies all the time!
Ingredients You Will Need
- unsalted butter, softened – Adds richness to the cookies, and makes them soft and tender.
- brown sugar – Sweetens the cookies.
- egg yolk – Enhances the buttery flavor of the dough.
- vanilla – Complements the lemon flavor.
- all purpose flour – Forms the structure of the cookies.
- lemon curd – The perfect tart and creamy filling. You can use store-bought lemon curd or follow this homemade lemon curd recipe.
- Optional: I like to add a tablespoon of lemon zest and fresh lemon juice to the cookie dough for extra lemon flavor.
Variations
- Top with sweetness: Sprinkle with powdered sugar, or make a powdered sugar glaze to drizzle over the cookies.
- Drizzle with chocolate: use melted white chocolate to drizzle on top of the cookies after filling with lemon curd, for extra sweetness.
- Keep it simple: Add a pinch of lemon zest on top of the curd for extra texture and decoration.
How to Make Lemon Curd Cookies
STEP 1: Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
STEP 2: In a large mixing bowl, beat together butter, brown sugar, egg yolk, and vanilla using a hand mixer or stand mixer, on medium speed until fully combined and creamy.
STEP 3: Gradually mix in the flour, adding ¼ cup at a time, and continue beating on medium speed until the mixture forms a soft dough. Use a spatula to scrape down the sides of the bowl, to make sure all of the dry ingredients get mixed in to the dough.
STEP 4: Scoop small portions of dough using a cookie scoop or spoon and roll them into 1 to 1 ½-inch balls.
STEP 5: Place the cookie dough balls on the prepared baking sheet, leaving space in between for spreading. Gently press your thumb into the center of each ball to create a small indentation.
STEP 6: Bake for 10-12 minutes or until the edges turn golden brown. Once done, remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
STEP 8: Once the cookies are completely cooled, fill each indentation with a teaspoon of lemon curd.
STEP 9: Before serving, sprinkle powdered sugar or drizzle melted white chocolate on top of cookies, if desired.
Tips for Making the Best Lemon Curd Cookies
- Chill the dough: If the dough is too soft, refrigerate for 15 minutes before rolling.
- Avoid overbaking: The cookies should be lightly golden, not browned. This way they will melt in your mouth when topped with the lemon curd.
- Let them cool before filling: This prevents the lemon curd from melting into the cookie.
FAQ’S
Yes! Bake the cookies and store them unfilled in an airtight container. Fill them with lemon curd just before serving for the freshest taste.
Store filled cookies in an airtight container in the fridge for up to 3 days. If unfilled, they can be kept at room temperature for up to 5 days. If freezing, freeze the baked cookies without lemon curd for up to 3 months. Thaw and fill before serving.
Try using raspberry jam, apricot preserves, or even Nutella for a different flavor twist.
More Easy Cookie Recipes
Lemon Curd Cookies
Equipment
- Baking Sheet
- Mixer
- Mixing Bowl
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 cup lemon curd
Optional: add a tablespoon of lemon zest and fresh lemon juice to the cookie dough for extra lemon flavor.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together butter, brown sugar, egg yolk, and vanilla using a hand mixer or stand mixer, on medium speed until fully combined and creamy.
- Gradually mix in the flour, adding ¼ cup at a time, and continue beating on medium speed until the mixture forms a soft dough. Use a spatula to scrape down the sides of the bowl, to make sure all of the dry ingredients get mixed in to the dough.
- Scoop small portions of dough using a cookie scoop or spoon and roll them into 1 to 1 ½-inch balls.
- Place the cookie dough balls on the prepared baking sheet, leaving space in between for spreading. Gently press your thumb into the center of each ball to create a small indentation.
- Bake for 10-12 minutes or until the edges turn golden brown. Once done, remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, fill each indentation with a teaspoon of lemon curd.
- Optional: Before serving, sprinkle powdered sugar or drizzle melted white chocolate on top of cookies, if desired.
Notes
- Chill the dough: If the dough is too soft, refrigerate for 15 minutes before rolling.
- Avoid overbaking: The cookies should be lightly golden, not browned. This way they will melt in your mouth when topped with the lemon curd.
- Let them cool before filling: This prevents the lemon curd from melting into the cookie.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The first time I made these, I had so many people asking me for the recipe! The buttery cookie really melts in your mouth!