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    Home » Cookies

    Lemon Curd Cookies

    March 12, 2023 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    These Lemon Curd Cookies are a soft and tender butter cookie that's filled with a bright and tangy lemon curd. There's even a dusting of powdered sugar sprinkled over the top!

    Lemon curd cookies on parchment paper.

    These lemon thumbprint cookies are a perfect springtime cookie! The buttery cookie dough pairs so well with the tart and sweet homemade lemon curd filling.

    I even added a little bit of lemon zest to the cookies to highlight the lemon flavor even more! All lemon lovers need to try these cookies!

    Looking for more lemon desserts? Then check out these: mini lemon cheesecakes, lemon bars, and lemon blueberry loaf.

    A bite taken out of a lemon thumbprint cookie.

    Why You'll Love These Cookies

    • They're topped with a tangy homemade lemon curd.
    • Both fresh lemon juice and lemon zest are used.
    • You only need simple ingredients.
    • Each bite just melts in your mouth from the soft textures!

    These truly remind me of buttery shortbread cookies because they're soft and crumbly, while also being sturdy.

    A hand holding a lemon cookie with lemon curd in the middle.

    Expert Baking Tips

    • Lemon Curd: If desired, you can definitely make this the day before. The curd must be completely chilled before filling the cookies.
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Cookie Scoop: I used a 1 tablespoon cookie scoop in order create smaller cookies. I recommend the #50 cookie scoop for this recipe.
    • Cookie Dough: Use a 1/2 teaspoon measuring spoon to make an indent into each cookie dough ball. I do this before baking and then after.
    • Chill Time: The cookie dough balls must chill 40 minutes before baking. This allows the butter to firm back up and to not overspread while baking.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Egg Yolks: 4 large egg yolks are needed for this lemon curd recipe.
    • Lemons: You'll need 3-4 lemons. You'll use both the zest and juice.
    • Butter: Unsalted butter is used in both the lemon cookies and curd.
    • All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips above).
    • Corn Starch: Helps the cookies to be soft and tender.
    • Powdered Sugar: This is an optional ingredient. I like to sprinkle it over the cookies once cooled.
    Ingredients needed: flour, sugar, egg, salt, corn starch, butter, lemons, vanilla, and lemon curd.

    Instructions

    Here are the step by step instructions on how to make these lemon curd thumbprint cookies.

    Step 1: Make the curd. In a small saucepan over med-low heat, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. Whisk constantly until thick.

    Remove from the heat, whisk in the cubed butter, and transfer to a heat-safe bowl. Cool completely.

    Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, and salt. Set aside.

    Step 3: Cream butter. In the bowl of an electric mixer using the paddle attachment, beat the butter and sugar on high speed until light and creamy.

    Creamed butter and sugar in a stainless steel bowl.
    Lemon cookie dough in a large bowl.

    Step 4: Wet ingredients. Mix in the egg, vanilla extract, and lemon zest until combined. Scrape the sides of the bowl as needed.

    Step 5: Combine the ingredients. Reduce the speed to low and mix in the flour mixture just until combined.

    Step 6: Scoop the dough. Line two baking sheets with parchment paper. Use a small cookie scoop to scoop out the dough and roll into balls.

    Use the back of a ½ teaspoon measuring spoon to press into each dough ball to make an indent.

    Cookie dough balls on a parchment paper lined baking sheet.
    Cookie dough balls with indents in the middle.

    Step 7: Chill the dough. Place the prepared baking sheet into the refrigerator to chill for 40 minutes. Then preheat the oven to 350 degrees.

    Step 8: Bake. Bake the cookies for 9-11 minutes and allow them to cool on the cookie sheet for 10 minutes before transferring them over to a cooling rack.

    Step 9: Assemble. Dust the cookies with powdered sugar and then pipe on the curd into the center of each cookie.

    Lemon cookies sitting on top of a wire rack.

    Storing Tips

    Keep any leftover cookies in an airtight container in the refrigerator for up to 5 days.

    Frequently Asked Questions

    Why Did My Cookies Spread?

    You didn't chill the dough long enough. The cookie dough balls must chill for at least 40 minutes before baking.

    Can I Use Store Bought Lemon Curd?

    You certainly can, but I highly recommend you make it yourself. It's super easy and tastes so good!

    What Can I Do With Leftover Lemon Curd?

    It will last in the refrigerator for at least 1 week. You can add it to your muffins, fill cupcakes with it, or even mix it into ice cream!

    Fresh lemon cookies sprinkled with powdered sugar.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cookie Recipes

    • Reese's Pieces Peanut Butter Cookies
    • Soft Lemon Sugar Cookies
    • Rolo Stuffed Cookies
    • Pistachio Drop Cookies

    Lemon Curd Cookies

    Karissa Parrish (Ginger Snap)
    These Lemon Curd Cookies are a soft and tender butter cookie that's filled with a bright and tangy lemon curd. There's even a dusting of powdered sugar sprinkled over the top!
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    Chill Time 40 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine American
    Servings 20 cookies

    Equipment

    • Baking Sheets
    • Parchment paper
    • Cookie Scoop
    • Small Saucepan

    Ingredients:
      

    Lemon Curd

    • 4 large egg yolks
    • ⅔ cup sugar
    • ⅓ cup lemon juice (about 3 lemons)
    • 1 tablespoon lemon zest
    • ⅛ teaspoon salt
    • 5 tablespoons unsalted butter, cubed

    Lemon Butter Cookies

    • 2 cups all-purpose flour
    • 1 teaspoon corn starch
    • ¼ teaspoon salt
    • 10 tablespoons unsalted butter, room temperature
    • ⅔ cup sugar
    • 1 large egg, room temperature
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon zest
    • powdered sugar (optional)

    Instructions:
     

    Lemon Curd

    • In a small saucepan over medium-low heat, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt.
    • Whisk constantly as the lemon curd cooks to avoid any curdling. It will take about 20-25 minutes to thicken. Once thick, remove from the heat and mix in the cubed butter until completely combined.
    • Scrape the curd into a heat-safe bowl, cover with plastic wrap, and place in the refrigerator to cool completely.

    Lemon Butter Cookies

    • In a medium mixing bowl, whisk together the flour, corn starch, and salt. Set aside.
    • In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar on high speed until light and creamy (2-3 minutes). Add the egg, vanilla extract, and lemon zest and mix on medium speed until combined.
    • Reduce the speed to low and add the flour mixture, mixing just until combined. Remove the bowl from the stand and use a silicone spatula to fold in any loose flour.
    • Line two baking sheets with parchment paper. Use a small cookie scoop (I used my #50, which is about 1 tablespoon) to scoop out the dough and roll into balls in your hands. Place onto the prepared baking sheets.
    • Use the back of a ½ teaspoon measuring spoon to press into each dough ball to make an indent. Place both baking sheets in the refrigerator to chill for at least 40 minutes.
    • Preheat the oven to 350 degrees. Once chilled, bake one cookie sheet at a time for 9-11 minutes, or just until the edges are set. If needed, use the ½ teaspoon measuring spoon to press softly into each cookie to make the indent more obvious.
    • Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. 
    • Once cooled, dust each cookie with powdered sugar (optional) and add about 1 teaspoon of lemon curd to the middle. I placed my curd in a piping bag and piped it onto the cookie.
    • Keep any leftover cookies in an airtight container in the refrigerator for up to 5 days.

    Notes:

    Lemon Curd: If desired, you can definitely make this the day before. The curd must be completely chilled before filling the cookies.
    Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    Cookie Scoop: I used a 1 tablespoon cookie scoop in order create smaller cookies. I recommend the #50 cookie scoop for this recipe.
    Cookie Dough: Use a 1/2 teaspoon measuring spoon to make an indent into each cookie dough ball. I do this before baking and then after.
    Chill Time: The cookie dough balls must chill 40 minutes before baking. This allows the butter to firm back up and to not overspread while baking.
    Keyword lemon cookies, lemon curd, lemon curd cookies, thumbprint cookies
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

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