Lemon curd cookies are a delightful treat that combines buttery, melt-in-your-mouth shortbread with a bright and tangy lemon filling. These thumbprint cookies are a perfect balance of rich and zesty flavors, making them a crowd favorite for holidays, tea time, or any sweet craving. The tartness of the lemon curd perfectly complements the rich cookie base, offering a gourmet touch without the need for complicated techniques. In this blog post, you’ll learn how to make lemon curd cookies from scratch, with clear instructions, handy tips, and helpful variations to suit any palate.
Why You’ll Love These Lemon Curd Cookies
These lemon curd cookies are not only visually appealing but also packed with flavor. With their soft, buttery texture and tangy lemon center, they make an elegant addition to any dessert tray. They’re easy to make, freezer-friendly, and a unique alternative to traditional thumbprint cookies. Whether you’re making them for a special event or just treating yourself, these cookies are bound to impress.
Ingredients
- 1 cup unsalted butter
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 egg yolks
- Pinch of salt
- 3/4 cup lemon curd (store-bought or homemade)
Step-by-Step: How to Make Lemon Curd Cookies
- In a medium bowl, whisk together the flour and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar on high speed for 3 to 4 minutes until light and fluffy.
- Add the egg yolks and vanilla extract. Continue mixing on high for another minute.
- Gradually stir in the flour mixture until a dough forms.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for one hour.
- Preheat your oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Roll the dough into approximately 36 balls (about 15 grams each) and place them evenly spaced on the baking sheet.
- Use your thumb to gently press into the center of each dough ball to form a small well.
- Bake for about 12 minutes or until the edges are lightly golden.
- Remove from the oven and transfer to a cooling rack. Fill each indentation with lemon curd while the cookies are still warm.
- Let the cookies cool completely to allow the curd to set.
- Store in an airtight container in the refrigerator for up to four days.
Helpful Tips
- Chill the Dough: This prevents the cookies from spreading and losing their shape during baking.
- Use a Kitchen Scale: Weighing dough balls ensures even baking and a consistent look.
- Don’t Overbake: Bake until edges just start to brown for a softer texture; bake a few minutes longer for a crispier cookie.
Substitutions And Variations
- Lemon Curd Alternatives: Try raspberry jam, orange marmalade, or even Nutella for a different flavor profile.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend suitable for baking.
- Zesty Kick: Add lemon zest to the dough for an extra citrus punch.
- Egg-Free: Use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) as a substitute for the egg yolks.
Storage Instructions
Store lemon curd cookies in an airtight container with parchment paper between layers to prevent sticking. Keep them refrigerated for up to 4 days. You can also freeze the baked cookies (without lemon curd) and fill them fresh when ready to serve. The dough itself can be frozen for up to 3 months.
Nutritional Information
Each lemon curd cookie contains approximately:
- Calories: 100
- Fat: 6g (Saturated Fat: 4g)
- Cholesterol: 24mg
- Sodium: 15mg
- Carbohydrates: 11g
- Sugar: 6g
- Protein: 1g
Serving Suggestions
- Serve these cookies with a cup of Earl Grey or chamomile tea.
- Plate them with fresh berries and a dusting of powdered sugar for an elegant dessert platter.
- Pair with a scoop of vanilla ice cream for a rich and refreshing combination.
Frequently Asked Questions About Lemon Curd Cookies
Can I use store-bought lemon curd? Definitely. High-quality store-bought lemon curd works wonderfully in this recipe.
Can I make the dough ahead of time? Yes, the dough can be kept in the refrigerator for up to three days or stored in the freezer for as long as three months.
Why do my cookies spread too much? This usually happens when the dough isn’t chilled. Make sure to refrigerate it for at least one hour before baking.
Can I fill the cookies after they’ve cooled? Yes, but for the best results and to help the curd set properly, fill them while they’re still warm.
Final Thoughts
Thank you for joining me on this sweet journey to create lemon curd cookies. These cookies are as delightful to eat as they are to make, combining rich buttery dough with bright lemony centers. They’re simple, elegant, and a surefire way to brighten any dessert table. I truly hope you enjoy baking and sharing these as much as I do. Happy baking and thank you for being part of this flavor-loving community!
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Lemon Curd Cookies
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 36 cookies 1x
Description
Lemon Curd Cookies are buttery, soft thumbprint cookies filled with tangy lemon curd. Easy to make and perfect for tea time, holidays, or anytime you crave a bright and zesty treat.
Ingredients
1 cup unsalted butter
1/2 cup granulated white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 egg yolks
Pinch of salt
3/4 cup lemon curd
Instructions
- In a medium bowl, whisk together the flour and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar on high speed for 3 to 4 minutes until light and fluffy.
- Add the egg yolks and vanilla extract. Continue mixing on high for another minute.
- Gradually stir in the flour mixture until a dough forms.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for one hour.
- Preheat your oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Roll the dough into approximately 36 balls (about 15 grams each) and place them evenly spaced on the baking sheet.
- Use your thumb to gently press into the center of each dough ball to form a small well.
- Bake for about 12 minutes or until the edges are lightly golden.
- Remove from the oven and transfer to a cooling rack. Fill each indentation with lemon curd while the cookies are still warm.
- Let the cookies cool completely to allow the curd to set.
- Store in an airtight container in the refrigerator for up to four days.
Notes
Chill dough to prevent spreading. Dough can be made ahead or frozen. Weigh dough balls for uniform cookies. Bake longer for a crispier texture
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Carbohydrates: 11g
- Protein: 1g