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    Home » Sweet

    Lemon Curd Cookies (+ Video)

    Published: May 4, 2023 by Lee-Ann · Leave a Comment

    Jump to Recipe - Print Recipe

    These thick, rich, and buttery Lemon Curd Cookies are so simple to make and are full of bright and tangy citrus taste.

    cookies with yellow lemon curd in the center on a white benchtop dusted with icing sugar.

    Not too sweet, these lemony cookies have a deliciously soft texture that will melt in your mouth.

    My easy recipe for lemon curd cookies is a bit of a cheat version using store-bought lemon curd, but if you have your own awesome homemade lemon curd feel free to use it!

    These kinds of cookie recipes that are baked with an indentation in the center are often referred to as "thumbprint cookies" - due to the action of using your thumb to make that little indent before they are baked.

    For me, that description was never going to work! Even if I didn't have fingernails my thumb is just not the right shape to do the job - my guess is that most of you are in the same boat.

    What does do the job really well is my knuckle instead.

    So, instead of these being lemon curd thumbprint cookies, maybe I should call these what they are - knuckle-print cookies! Somehow I don't think it's going to catch on.

    Table of Contents

    • Why you will love these lemon curd cookies
    • What you need to make these lemon curd cookies
    • How to make these cookies
    • Top tips
    • Variations
    • Storage
    • Frequently asked questions
    • Other recipes you may enjoy
    • 📖 Recipe
    • Lemon Curd Cookies

    Why you will love these lemon curd cookies

    • Delicious but simple recipe.
    • Quick - no need for chilling the dough.
    • Even easier using store-bought lemon curd.

    What you need to make these lemon curd cookies

    *Please see the recipe card below for exact ingredient quantities and detailed instructions

    collage showing what ingredients are needed to make this recipe with labels.
    • unsalted butter
    • icing sugar (confectioners sugar/powdered sugar)
    • vanilla extract
    • plain flour (all purpose flour)
    • corn flour (corn starch)
    • lemon curd - I used store bought
    • pinch of salt

    *Please see the recipe card below for exact ingredient quantities and detailed instructions

    How to make these cookies

    1. In a bowl whisk together plain flour, corn flour and salt then set aside.
    2. In a large bowl, cream together the butter and icing sugar, until the mixture is pale and creamy. Mix in vanilla.
    images showing the process of making this recipe.
    1. Add in flour mixture a third at a time, beating each time until just incorporated. Scrape in any unmixed flour from the sides of the bowl with a spatula.
    2. Using a tablespoon measure as a guide, roll cookie dough into balls and place on a baking sheet lined with baking/parchment paper.
    photographs demonstrating the process of cooking this cookie recipe.
    1. Use your knuckle (or something less fun like a measuring spoon maybe) to press down slowly on the cookie dough balls to flatten slightly and make an indent.
    2. Fill each indent with about half a teaspoon of lemon curd, then place in the oven to bake.
    step by step photos showing how to make this recipe.

    Top tips

    • Pressing down on the balls slowly will mean that the dough won't crack as much - you will still have some cracks though.
    • The smoother you roll the balls the fewer cracks you will have.
    • If you aren't happy with the way one of the cookies looks after you have created the indent, just pick it up and re-roll it into a ball and start again.
    • You shouldn't need to flour your hands to roll the balls, the dough shouldn't stick due to the amount of butter.
    • If your hands are warming the cookie dough up too much, just grab a bag of frozen peas or corn and rest your palm on it a few times as you roll (wipe off any moisture before you roll again) this will keep your hands cooler.
    • If your knuckle is getting a bit stuck to the dough, just give it a little twist as you lift it out.

    Variations

    • Ramp up the citrus taste and add some finely grated lemon zest to the dough when you add the vanilla.
    • Change up the lemon flavour and swap it for orange or passion fruit curd.
    • Fill these buttery shortbread cookies with jam instead of lemon curd.

    Storage

    Store these cookies in an airtight container in the fridge for 4 to 5 days.

    To freeze the cookies, it's best to freeze them in single layers before transferring them to another container later if you wish. This will stop them from sticking together in the freezer.

    Frequently asked questions

    Can you buy lemon curd at the grocery store?

    Yes.

    What aisle would lemon curd be in?

    Jams and spreads.

    Does store bought lemon curd need to be refrigerated?

    Yes, once it's opened.

    Can you freeze lemon curd cookies?

    Yes.

    Other recipes you may enjoy

    Lemon Coconut Bars - this no bake dessert is made with fresh lemon juice and has a fluffy lemon frosting too.

    Nutella Tiramisu - this Nutella inspired version of tiramisu is made without eggs but still has all the traditional flavours of coffee and mascarpone plus Nutella too!

    Buttery Lemon Garlic Sauce - 1 saucepan, 4 ingredients, and 5 minutes gives you a restaurant-quality sauce at home!

    📖 Recipe

    cookies with yellow lemon curd in the center on a white benchtop dusted with icing sugar.

    Lemon Curd Cookies

    My lemon curd cookies are rich, buttery shortbread cookies with a zesty addition of lemon curd in the center.
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 25 minutes minutes
    Serving: 22
    Calories: 129kcal
    Author: Lee-Ann Grace

    Ingredients

    • 225 g plain flour (all-purpose flour)
    • 45 g corn flour (corn starch)
    • pinch of fine salt
    • 200 g unsalted butter room temperature
    • 85 g icing sugar (confectioners sugar/powdered sugar) plus extra for dusting (optional)
    • ¾ teaspoon vanilla extract
    • ⅓ cup lemon curd

    Watch me make this recipe

    Instructions

    • Preheat oven to 180c.
    • Line a baking tray with parchment/baking paper and set aside.
    • In a bowl whisk together plain flour, corn flour and salt then set aside.
      225 g plain flour (all-purpose flour)
      45 g corn flour (corn starch)
      pinch of fine salt
    • Place butter and icing sugar into a large bowl, and using a hand held mixer (or stand mixer with a paddle attachment) cream together until the mixture is pale yellow and creamy.
      200 g unsalted butter
      85 g icing sugar (confectioners sugar/powdered sugar)
    • Mix in vanilla extract.
      ¾ teaspoon vanilla extract
    • Add the reserved flour to the butter mixture a third at a time, beating each time until just incorporated.
    • Scrape in any unmixed flour from the sides of the bowl with a spatula.
    • Using a tablespoon measure as a guide, roll cookie dough into balls and place on the prepared baking tray.
    • Use your knuckle (or something less fun like a measuring spoon maybe) to press down slowly on the cookie dough balls to flatten slightly and make an indent.
    • Fill each indent with lemon curd, then place in the oven to bake.
      ⅓ cup lemon curd
    • Bake for 9 - 10 minutes, or until they just start to go brown around the edges.
    • Allow to cool for 10 minutes to firm up, then remove to a wire rack to finish cooling.
    • Dust with a little extra icing sugar if you wish.

    Notes

    • Pressing on the balls slowly will mean that the dough won't crack as much - you will still have some cracks though.
    • The smoother your balls are to start the fewer cracks you will have.
    • If you aren't happy with the way one looks, just pick it up and re-roll it into a ball to start again.
    • You shouldn't need to flour your hands to roll the balls, the dough shouldn't stick due to the amount of butter.
    • If your hands are warming the cookie dough up too much, placing the palm of your hand on a bag of frozen peas or corn a few times as you roll will keep them cooler. Just wipe off any moisture before you start rolling.
    • If your knuckle is getting a bit stuck in the indents, just give it a little twist as you lift it out.
    • *Please note that nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*

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