Can I make the lemon curd ahead of time?

Yes! Lemon curd can be made in advance and stored in the refrigerator for up to a week. Just ensure it’s cooled before using.

How do I know when the cookies are done?

The cookies should be lightly golden on the edges and the centers should appear soft but not doughy.

Can I substitute the lemon juice with another citrus?

Absolutely! You can use lime or orange juice for a different zest, although the flavor will change.

What can I use instead of cake flour?

If you don’t have cake flour, you can substitute it with an all-purpose flour. The cookies may not be as tender, but they will still taste great.

How can I prevent the cookies from spreading too much?

Keep the dough chilled before baking, and use parchment paper on your baking sheets for a nonstick surface.

Lemon Curd Cookies

Description

These Lemon Curd Cookies are soft, buttery thumbprints filled with tangy homemade lemon curd. A delightful balance of sweet and tart, they’re perfect for spring gatherings, holiday trays, or anytime you crave a zesty treat.

Ingredients

Scale

Essential Ingredients:

1 1/4 cups all-purpose flour
1 cup cake flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, cold and cubed
1 cup granulated sugar
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 tablespoons fresh-squeezed lemon juice
2 teaspoons lemon zest

For Rolling and Dusting:

1/4 cup granulated sugar (for rolling)
1/4 cup powdered sugar (for dusting)

Optional Add-Ons:

A pinch of food coloring (for vibrant yellow cookies)
Chopped nuts (such as almonds or walnuts, for added crunch)

Instructions

Make Lemon Curd: If making from scratch, gently simmer lemon juice, sugar, butter, and egg on low heat, stirring constantly until thickened. Let cool completely.
Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream cold, cubed butter with granulated sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients: Beat in the egg, egg yolk, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended.
Combine Mixtures: Gradually add dry ingredients to wet mixture. Mix just until combined. Do not overmix.
Chill Dough: Cover dough and refrigerate for at least 30 minutes (up to 3 days).
Preheat Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
Shape and Roll: Scoop out 1 1/2 tablespoons of dough, roll into a ball, then roll in granulated sugar to coat.
Create Indentations: Place balls on the baking sheet and press a shallow indentation into each center with your thumb or spoon.
Fill with Curd: Spoon about 1 teaspoon of cooled lemon curd into each indentation.
Bake: Bake for 9–10 minutes or until edges are lightly golden. Centers should remain soft.
Cool: Let cookies cool for a couple minutes on the baking sheet before transferring to a wire rack.
Finish: Add a little more lemon curd on top if desired and dust with powdered sugar once fully cooled.
Store: Refrigerate cookies in an airtight container for up to 4 days.

Notes

Make the lemon curd a day in advance for convenience.
You can use store-bought lemon curd in a pinch.
Use food coloring for a more vibrant yellow appearance if desired.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 75mg
Fat: 7g
Saturated Fat: undefined
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 18g
Fiber: 0.5g
Protein: 2g
Cholesterol: undefined

Keywords: lemon curd cookies, thumbprint cookies, lemon cookies, spring desserts, lemon treats