These Lemon Curd Cookies are buttery cookie bites filled with tangy lemon curd. They’re perfect to add to your list of holiday baking.
If you want even more amazing lemon desserts, try my Lemon Poppyseed Scones and my Ricotta Lemon Muffins. You won’t be disappointed.
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Why this Lemon Curd Cookies Recipe is a Keeper
I love this recipe for thumbprint lemon curd cookies because not only is it quick and easy, it’s also incredibly delicious. It’s a great recipe to add to a holiday cookie box or for a cookie exchange.
- Bright & Refreshing: The tangy lemon curd balances the buttery cookie base.
- Show-Stopper Look: Golden cookies with a glossy lemon center are eye-catching on any dessert table.
- Versatile: Works for holidays, tea parties, or everyday baking.
- Make-Ahead Friendly: Lemon curd can be prepared in advance, and cookies can be baked ahead and filled later.
Do I Have To Make Homemade Lemon Curd O r Can I Use Store-Bought Lemon Curd?
Homemade is always best for flavor and texture, but store-bought can work just as well.
Pro Tip for Lemon Thumbprint Cookie
Dust with powdered sugar after cooling for a bakery-style finish. Do not attempt while the cookies are still warm.
Ingredient Notes for Easy Lemon Curd Cookies
All of the required ingredients are easy to find at the store, but some of the ingredients may be around the kitchen already. I always keep a lemon cake mix in my pantry.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cake Mix: Use a lemon cake mix to make the lemon curd thumbprint cookies.
- Powdered Sugar: You will need a little bowl full of powdered sugar to roll the dough balls in.
- Lemon Curd: Use your favorite lemon curd recipe for these lemon sugar cookies. Use homemade or store-bought lemon curd to make the best lemon cookies filled with lemon curd.
Variations and Substitutions to Make Lemon Curd Cookies
There are a couple different swaps you can make to make this recipe extra delicious.
- Homemade Curd Flavors: Swap lemon curd for lime, orange, or raspberry curd.
- Cookie Base: Use shortbread, sugar cookie dough, or almond flour cookies for different textures.
- Toppings: Dust with powdered sugar, drizzle with white chocolate, or add a sprinkle of toasted coconut.
- Gluten-Free: Make these cookies gluten free by using gluten free cake mix and making sure your lemon curd is gluten free.
- Dairy-Free: Use plant-based butter and dairy-free curd.
- Lemon Flavor: For even more lemon flavor, add just a few drops of lemon extract or lemon juice to the cookie dough.
Special Equipment Needed for Lemon Cookies
Sometimes there’s a step that can go much faster with the right piece of kitchen equipment.
- Parchment: Line a baking sheet with parchment paper or baking mat to make chewy lemon crinkle cookies.
- Pipping Bag: Small spoon or piping bag for filling cookies neatly.
- Rack: Cooling rack to prevent soggy bottoms.
How to Make Lemon Curd Shortbread Cookies
This buttery lemon recipe comes together in 3 easy to follow steps. Lemon curd desserts are some of my favorite shaped cookies in the summer and in Christmas cookie boxes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven and line two baking sheets with parchment paper.
- Make Dough Balls: In a large bowl, whisk together the cake mix, eggs and oil. Dump some powdered sugar into a small bowl. Roll balls out of the dough and coat them in powdered sugar. Place on the cookie sheets.
- Bake the Cookies and Add Lemon: Bake until lightly golden brown. Remove from oven and use a spoon or use your thumb to make a well in the center of each cookie. Let them cool for a few minutes before adding the lemon curd.
Prep Ahead Suggestions for this Lemon Recipe
Preparing a recipe ahead of time can be the best way to go. Make a recipe in advance to be able to enjoy it whenever.
- Curd: Make lemon curd up to 5 days in advance; store in the fridge.
- Bake: Bake cookies ahead, let them cool to room temperature and store unfrosted; fill with curd just before serving.
- Freeze: Freeze unfilled cookies for up to 2 months, then thaw and fill
Alternate Cooking Methods for Cookies with Lemon Curd
Make this recipe another way by using your air fryer or toaster oven.
- Air Fryer: Bake small batches at 325°F for 6–8 minutes.
- Toaster Oven: Ideal for small portions; reduce bake time slightly.
- No-Bake Option: Use store-bought shortbread or graham crackers topped with lemon curd for a quick treat.
Store, Reheat and Use Leftover Lemon Curd Cookies
- Store: Keep filled cookies in the fridge for up to 3 days (curd softens the cookie over time).
- Use leftovers: Crumble cookies into yogurt parfaits. Layer into a trifle with whipped cream and berries. Freeze lemon curd in ice cube trays for future baking projects.
Common Questions About This Recipe – delete if not using
Sure! Just be aware that the texture may change due to the lemon curd in the cookies.
Your dough should be wet enough so that when it’s coated in powdered sugar, it sticks.
Expert Tips for Making Tart Lemon Cookies Recipe
- Bake: Bake cookies until just golden, overbaking makes them too firm to pair with soft curd.
- Cool: Spoon or pipe curd into cooled cookies to prevent melting or spreading.
- Finished: For extra polish, pop the filled cookies in the refrigerator briefly before serving; the curd sets and looks glossy.
- Zest: Add lemon zest to the cookie dough for double lemon flavor.
- Serve With: Serve with Snickers Cookies, Summer Berry Trifle or Thin Mint Girl Scout Cookies.
More Recipes You Might Like
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Lemon Curd Cookies
Equipment
- Teaspoon
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Ingredients
- 14 ounces Lemon cake mix, 1 box, +/- one ounce
- 2 Eggs
- ⅓ cup Vegetable oil
- ⅓ cup Powdered sugar
- ½ cup Lemon curd, divided
Instructions
- Preheat the oven to 350℉. Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
- Whisk the cake mix, eggs, and vegetable oil in a big bowl for 2 minutes or until they are smooth and fully incorporated.
- Put the powdered sugar in a small bowl.
- Scoop the cookie batter using a 1½ Tablespoon cookie scoop and coat the cookie dough balls thoroughly with confectioner's sugar.
- On the prepared cookie sheets, ensure that the coated cookie dough balls are spaced at a minimum of 3 inches apart.
- Bake until lightly golden for 10-12 minutes.
- Take a teaspoon measuring spoon and press it into the center of each cookie to make an indentation. Then, let them cool for 5 minutes.
- Add approximately 1 teaspoon of lemon curd into every cookie well.
Christina’s Notes
- How to Store: To keep your cookies fresh and maintain their crispy texture, store them at room temperature in an airtight container. Place a piece of wax paper between the layers to prevent them from sticking together.
- Cookie Scoop: For evenly sized cookies, use a cookie scoop to portion the dough. This ensures consistent sizes, resulting in a more uniform appearance and even baking.
- Cake Mix: The lemon cake mix serves as a convenient base for these cookies, infusing them with a consistent and delightful lemon flavor. Get creative and experiment with different brands or variations of lemon cake mix to find your favorite.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.