Lemon Curd Cookies are easy soft, chewy lemon cookies with a dollop of creamy lemon curd on top. They are the best light, bright, and delicious cookies that are perfect for any occasion!
Lemon curd is one of my favorite things in the world. I love how sweet, creamy, and tangy it is. Throw that tangy curd on top of sweet and chewy cookies and you have a little bite of heaven! If you're a lemon lover you should also try my Lemony Ricotta Cookies!
If you're looking for more simple cookie recipes check out my Lavender Cookies, Raspberry and White Chocolate Cookies, or Lemon Blueberry Cookies.
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Why You'll Love This Recipe
- The soft and chewy cookies pair perfectly with smooth and tangy lemon curd. Just like the fluffy cake and the lemon curd in my Lemon Curd Cake.
- These are different from your normal cookie recipe, but still relatively easy and so delicious! These Pecan and Chocolate Chip Cookies are another fun and different cookie recipe.
- Lemon Curd Cookies are so beautiful and decorate themselves! These Strawberry Cinnamon Rolls are equally as beautiful.
Ingredients
Ingredient Notes
- Lemon juice and lemon zest will add flavor to both the cookies and the curd. I also use both of these in my Lemon Lavender Cookies.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add a dollop of meringue on top of the lemon curd to make these lemon curd cookies extra fun. I also use meringue in my Pumpkin Meringue Pie.
- If you prefer firmer cookies you can swap out the cookie recipe for shortbread cookies.
- You can use different types of citrus, such as lime or orange, in the curd and cookies to change the flavor.
- Add poppy seeds to the cookie dough for some added crunch. I use poppy seeds in these Lemon Poppy Seed Macarons.
- Instead of thumbprint cookies you can put a thin layer of lemon curd between two cookies to make a cookie sandwich. I use the same technique in my Funfetti Cookie Sandwiches.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 2: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla, lemon juice, and lemon zest and combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix. Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe.
STEP 4: In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk. Place the bowl over a small saucepan of simmering water and add the butter. Let the mixture cook over low heat for about 15 minutes, whisking occasionally. You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise. Remove the curd from the heat and cover the surface of the curd with plastic wrap. This will prevent the curd from forming a skin on the top. Let cool completely.
STEP 5: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared pan. Repeat with remaining cookie dough. Place the cookies in the oven, baking the cookies for 10-12 minutes or until the edges are golden brown.
STEP 6: Remove from the oven and immediately use a teaspoon to make a divot in the center of each cookie. Allow the cookies to cool completely.
STEP 7: When the cookies have cooled fill each divot with lemon curd.
Expert Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
- Cover your lemon curd with plastic wrap. Whenever you aren't using the lemon curd be sure to place plastic wrap on the surface of the lemon curd, otherwise it will form a skin.
Recipe FAQ's
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
Room Temperature: The Lemon Curd Cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container the cookies will last up to 2 months in the freezer.
If you tried these Lemon Curd Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Lemon Curd Cookies
Ingredients
For Lemon Cookies:
- 2 sticks (226 grams) unsalted butter softened
- 1 ½ cups (298 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- zest of 1 lemon
- 1 tablespoon lemon juice
- 2 ¾ cups (330 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
For Lemon Curd:
- ⅓ cup plus 1 tablespoon (75 grams) granulated sugar
- ¼ cup (48 grams) lemon juice fresh squeezed
- 1 large (50 grams) egg
- 1 large (15 grams) egg yolk
- 6 tablespoons (90 grams) unsalted butter cubed and softened
Instructions
For Lemon Cookies:
- Add the eggs, vanilla, lemon zest, and lemon juice. Beat to combine.
- Combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Chill the dough for 30 minutes.
For Lemon Curd:
- In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk.
- Place the bowl over a small saucepan of simmering water and add the butter.
- Let the mixture cook over low heat for about 15 minutes, whisking occasionally.
- You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise.
- Remove the curd from the heat and cover the surface of the curd with plastic wrap. Place the curd in the fridge while you make the cookies.
For Lemon Cookies:
- Preheat your oven to 350 degrees. Line a cookie sheet and set it aside.
- Scoop about 1 to 1 ½ tablespoons of cookie dough. Place on the prepared baking sheet about 3 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and immediately use a teaspoon to make a divot in the center of each cookie. Allow the cookies to cool completely.
- When the cookies have cooled fill each divot with lemon curd.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookie dough. The ingredients will combine much easier.
- Don’t over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookies will be tough instead of soft.
- Place plastic wrap directly on the surface of the lemon curd when you are not using it. Otherwise it will form a skin.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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