Lemon Curd Cookies
These buttery thumbprint cookies are filled with bright, tangy lemon curd for a dessert that looks fancy but comes together quickly and easily. Tender shortbread-style dough meets glossy citrus filling in every single bite. Perfect for spring gatherings, afternoon tea, or any time you want a fresh, elegant treat.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Baking sheets (2)
- Parchment paper
- Wire cooling rack
- Small spoon or melon baller
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 cup unsalted butter softened to room temperature
- 1/2 cup powdered sugar sifted
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest from about 1 large lemon
- 1/4 teaspoon salt
- 1/2 cup lemon curd store-bought or homemade, chilled
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed for 2 to 3 minutes until the mixture is pale, light, and fluffy.
- Add the egg yolk, vanilla extract, and lemon zest to the bowl. Mix on medium speed until fully combined, scraping down the sides of the bowl as needed.
- Add the flour and salt. Mix on low speed just until a soft, cohesive dough forms. Do not overmix. If the dough feels sticky, refrigerate it for 20 minutes before shaping.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Use your thumb or the back of a small spoon to press a well into the center of each ball.
- Spoon approximately 1/2 teaspoon of chilled lemon curd into each well. Avoid overfilling, as the curd can bubble over the edges during baking.
- Bake for 12 to 14 minutes, until the edges of the cookies are just barely golden. The centers will look slightly underset, which is correct. They will firm up as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. The lemon curd will set as it cools.
- Once fully cooled, dust lightly with powdered sugar if desired and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
For the brightest lemon flavor, use both lemon zest in the dough and a high-quality lemon curd filling. If your curd is very loose or runny, chill it for 10 to 15 minutes before filling the cookies. Do not overbake — pale golden edges with a soft center is the goal. The cookies firm up significantly as they cool. Dough balls can be frozen unbaked for up to 2 months; bake from frozen adding 2 to 3 extra minutes.