These Lemon Curd Cookies are full of bright lemon flavor and topped with a citrusy homemade lemon curd. Once you make the cookie dough, they’re popped into the oven for a quick bake while you make the lemon curd. Plop a dollop of curd in the middle for a taste of sunshine in every bite.
Fresh Lemon In Every Bite
These Lemon Curd Cookies begin with a light, lemony thumbprint cookie base dusted with powdered sugar. It’s very similar to a shortbread cookie but made with powdered sugar instead of white sugar, giving it a lighter texture.
Then, the homemade lemon curd is plopped on top. You get the strong lemon flavor from the curd and a more subtle lemon in the lemon cookie itself.
Is there anything better than the rich taste and vibrant flavor of homemade lemon curd? It’s my husband’s favorite so I’m always trying to find ways to use it. It’s simple to make and makes anything you add it to scrumptious.
When added to a thumbprint cookie you get a burst of lemon in bite sized form. They are much tarter than a classic lemon shortbread cookie. They’re perfect to add to a dessert bar at your next party. They make a beautiful addition to a brunch and makes it feel like Spring in the dead of winter.
Lemon curd is made with lemon juice, zest, eggs, sugar, and butter to create a jelly-like consistency. It’s go the creamiest texture and a punch of lemon flavor which makes it perfect for dolloping on these cookies.
You’ll only need about a 1/2 cup of lemon curd to fill a batch of theses cookies so you’ll have plenty left over to use to spread over blueberry scones, add to a cream cheese pie, or use in between cake layers for a tart lemon flavor in a coconut cake.
Why This Recipe Works
- Pillowy soft: The powdered sugar in the cookie dough makes them super light.
- Make-ahead friendly: You can freeze the dough or baked cookies ahead of time adn assemble when you ned them.
- Bright and tangy: The lemon juice and zest give these cookies a bright lemon flavor, making them a lemon lover’s dream.
- Versatile: You can add lots of different fillings, like raspberry, chocolate, or your favorite jam.
What You’ll Need
- Pantry staples: You’ll need eggs and egg yolks, all-purpose flour, powdered sugar, granulated sugar, salt, and unsalted butter.
- Lemon zest and fresh lemon juice: This is for both the lemon curd and the cookie dough, giving the cookies a bright lemon flavor throughout.
It’s So Easy to Make Lemon Curd Thumbprint Cookies
Step One: Make the Dough
Whisk the dry ingredients in a bowl. Then, beat the butter and sugar until fluffy using a stand mixer. Next, combine everything into a soft dough.
Step Two: Shape, Chill, and Bake
Use a cookie scoop and roll the dough into balls. Then, chill the cookie dough balls on a baking sheet.
Partially bake the cookies and press an indent in each cookie using a spoon. Then, pop them back in the oven to bake a little more, then cool.
Step Three: Whip Up the Lemon Curd
Cook eggs, sugar, and lemon juice over low heat in a saucepan until thick. Stir in butter and let it cool.
Step Four: Fill and Enjoy
Dust cookies with powdered sugar, add lemon curd to the center of each cookie and enjoy.
Expert Tips and Variations
- Got leftover curd? Use it in a coconut cake with lemon curd or spread it over lemon blueberry scones.
- Cool: Let the cookies cool before adding the lemon curd, or it might slide all over the cookie.
- Room temperature: Use room temperature ingredients for this recipe, including butter and eggs. Forgot to let the butter sit out? Learn how to soften butter quickly.
- Flavors: Play around with different flavors like raspberry or orange marmalade.
Make-Ahead Option
These cookies are super easy to make ahead. Here are two ways to prep them ahead of time:
- Before baking: Prep the dough balls and place them on a baking sheet lined with parchment paper in a single layer. Flash freeze for 1-2 hours. Once the dough is chilled, transfer the balls to a plastic bag or container in the freezer for up to 3 months. When you’re ready to bake the cookies, allow them to thaw in the fridge overnight and bake as directed.
- After baking: You can bake the cookies as directed, use the flash freezing method, and store them in the freezer for up to 3 months. Let the cookies thaw in the fridge overnight, then add the lemon curd on top. You can also freeze these with the lemon curd added.
You can make the lemon curd ahead of time and store it in the fridge for 5-7 days before using, or keep a batch in the freezer.
How Long Do Lemon Curd Cookies Last?
These cookies will last in an airtight container in the fridge for up to one week and in the freezer for up to 3 months.
To freeze the cookies, place them on a lined baking sheet and flash freeze for 1-2 hours before transferring them to a freezer bag or container for up to 3 months. Let them thaw in the fridge overnight before eating.
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Ingredients
Cookies
- 2 ½ cups flour
- ¾ cup powdered sugar divided
- 1 teaspoon salt
- 1 cup butter room temp
- 2 tablespoons lemon zest 2 lemons
- 2 tablespoons lemon juice
Filling
- 3 eggs
- 3 egg yolks
- 1 cup sugar
- 1 cup fresh lemon juice 5-6 lemons
- 2 tablespoons butter
Instructions
- In a medium bowl, whisk together the flour, 1/2 cup powdered sugar and salt.
- In the bowl of an electric mixer, beat the butter and 1/4 cup powdered sugar until light and fluffy, about 2-3 minutes. Add lemon zest and juice and beat to combine. Add flour and mix until combined.
- Roll the dough into balls using a small ice cream scoop and place on a parchment lined baking sheet. Freeze for 10 minutes.
- Preheat oven to 325º.
- Remove the cookie dough balls from the freezer and place immediately into the oven. Bake for 10 minutes then remove and use a rounded measuring spoon to make an indentation into the hot cookies. Return to the oven and bake an additional 12-15 minutes until the bottoms are slightly brown. The top of the cookies will not be browned. Let cool on a wire rack before filling.
Lemon Curd
- Add eggs and egg yolks to a saucepan and add sugar whisking until combined. Slowly whisk in the lemon juice.
- Place over low heat and whisk constantly for 10-15 minutes until it thickens. Don’t let it get too hot or the eggs will curdle. Once it has thickened, remove from the heat and whisk in butter. Let come to room temperature then refrigerate until needed. It will thicken further as it cools.
To assemble:
- Sprinkle cookies with powdered sugar. Use a small spoon to add about ½ teaspoon of lemon curd to the center of the cookies. You will only need about ½ cup of lemon curd.
Notes
- This recipe uses about 1/2 cup of lemon curd, the recipe makes 2 cups, you can freeze the leftover lemon curd.
Your Ingredients include: 3/4 C. Powdered Sugar, but does not mention separating it – – – Your Instructions State: Step #1 says whisk powdered sugar (with flour & salt) – – AND Step #2 says beat butter and powdered sugar. – – – ??: How much is used in each step?
Thanks for catching that. 1/2 cup is added with the flour and 1/4 cup with the butter.