These cookies are rich and tender, perfect for those slow, quiet afternoons when the aroma of butter and sugar gently takes over the kitchen. That’s exactly how these Lemon Curd Cookies came to life in my house.
I had a little jar of lemon curd I didn’t want to waste, and rather than spooning it straight from the fridge (which I may have done once or twice), I decided to bake it into something soft, sweet, and citrusy.
These cookies are buttery and tender, with that perfect crinkled top and a pop of lemon right in the center. If you’re looking for a recipe that feels a little fancy but is super easy to make, this is the one.
Honestly, I didn’t expect them to be this good, but now they’re a staple in my kitchen, especially when I want to brighten someone’s day. You could even say these are my “sunshine on a cookie sheet.”
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This lemon curd cookies recipe is great for beginners, but it delivers bakery-style results. Some folks call them lemon curd crinkle cookies, thanks to the delicate little wrinkles that form as they bake. I just call them irresistible.
Got lemon curd in the fridge? This is the perfect excuse to put it to delicious use. Let’s bake something unforgettable together.
The Ingredients You’ll Need
- Unsalted Butter – It’s the secret to that melt-in-your-mouth texture. Soft, buttery goodness that makes these cookies irresistible.
- Granulated Sugar – This little guy adds just the right amount of sweetness and helps the cookies get that perfect golden edge.
- Lemon Zest – The citrusy burst we all need! It gives these cookies a fresh, zesty aroma and takes the flavor to the next level.
- Egg – The glue of the recipe, bringing all the elements together while creating that tender, chewy middle.
- Vanilla Extract – A warm, cozy background flavor that pairs so perfectly with the lemon. A must for balancing out the tartness!
- All-Purpose Flour – The foundation of the cookie. It gives the right texture, holding all the buttery goodness in place without being too dense.
- Salt – A hint goes a long way in highlighting the rest of the ingredients.
- Nutmeg (optional) – A little sprinkle of warmth. You can skip it, but it adds a warm, subtle spice that complements the lemon perfectly.
- Lemon Curd – The star ingredient! It’s sweet, tart, and the gooey filling that makes these cookies unforgettable.
How to Make These Irresistible Lemon Curd Cookies
Cream the Butter, Sugar, and Lemon Zest
Begin by combining unsalted butter, granulated sugar, and lemon zest in your mixing bowl, beating until the mixture is light and fluffy.
Allow around 2 minutes on medium speed to get the job done. You want it to feel airy and creamy, and that lemon zest should be filling the room with its citrusy magic.
Add the Egg and Vanilla Extract
Once that butter-sugar-zest mixture is perfect, toss in the egg and vanilla extract. Mix until smooth and well combined.
The egg will give your cookies that soft, chewy texture, and the vanilla will add just the right hint of warmth to balance the bright lemon.
Mix the Dry Ingredients
In a different bowl, stir together the all-purpose flour, salt, and nutmeg, if you’re adding it. You’re just looking to combine them so there’s no clumping.
Slowly fold the dry ingredients into the wet mixture, blending until the flour is completely absorbed. Don’t worry about a few lumps, just be sure not to overmix.
Roll and Shape the Cookie Dough
Now comes the fun part! Form small dough balls by rolling them between your hands, then arrange them on a baking sheet with 1–2 inches of space in between.
Carefully press the back of your scoop or a spoon into the center of each dough ball to create a small well. This is where the magic happens, the well is going to hold all that delicious lemon curd later on!
Chill the Dough
Place your cookie sheet in the fridge for 40-50 minutes to chill. Chilling the dough is a game-changer! It helps the cookies bake up nice and thick with that perfect chewy texture.
Let the dough chill while you preheat the oven to 350°F (177°C). You want it nice and hot when those cookies hit the sheet!
Bake the Cookies
Once your dough has chilled, pop them into your preheated oven for about 8 minutes. You want them just slightly golden at the edges but still soft in the center. Keep an eye on them!
Fill with Lemon Curd
Once the cookies have baked for 8 minutes, remove them from the oven and add a teaspoon of lemon curd to the center of each one.
If you’re feeling fancy, you can use a spoon or a piping bag to fill them up, but no pressure! Just make sure each cookie gets a good dollop of that luscious lemony goodness.
Bake Again to Set the Curd
Turn off the oven, but place the cookies back inside for about 2 minutes. That way, the lemon curd settles nicely without causing the cookie to bake too long. It’s like a mini finishing touch that makes all the difference.
Cool and Enjoy
After 5–10 minutes of cooling on the baking sheet, gently shift the cookies to a wire rack to cool fully. They’ll hold their shape better if you let them cool slightly before you handle them, no burnt fingers here!
And there you go, your Lemon Curd Cookies are all set to enjoy!
3 Mistakes to Avoid When Making Lemon Curd Cookies
Skipping the Chilling Step
Trust me, don’t skip the chilling! The dough needs that time in the fridge to firm up. If you bake the cookies without chilling, they might spread too much in the oven and lose that thick, chewy texture we love.
Overmixing the Dough
It’s easy to get carried away mixing, but be careful not to overdo it when adding the dry ingredients to the wet ones.
Overworking the dough can ruin the texture, making your cookies dense rather than delicate. Just mix until everything is combined, simple as that!
Not Watching the Baking Time
It’s easy to get distracted while baking, but keeping a close eye on the cookies is key.
Overbaking them even by a minute or two can lead to dry cookies. Take them out when they’re just barely golden at the edges and soft in the center, remember, they’ll set as they cool!
How to Store Your Lemon Curd Cookies
Room Temperature (For Soft & Chewy Perfection):
Planning to enjoy your cookies soon? Store them in an airtight container at room temperature, they’ll stay soft and chewy for up to 4 days (though they’ll probably disappear faster!).
Refrigerator (For Extra Freshness):
For a slightly firmer texture, store your cookies in the fridge. Keep them in an airtight container, and they’ll stay good for up to 1 week. Just let them sit out for a few minutes to soften up when you’re ready to enjoy!
Freezing (For a Cookie Stockpile!):
Got extras? Freeze them! Simply arrange the cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. This way, they’ll keep for up to 3 months.
Lemon Recipes You’ll Love to Try
Super Easy Lemon Curd Cookies You’ll Love Making
Ingredients
- 2 cups all-purpose flour
- 10 tablespoons unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup lemon curd store-bought or homemade
- 1 large egg room temperature
- 1 ½ teaspoons lemon zest
- ¾ teaspoon vanilla extract
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg optional
Instructions
- Kick off by whipping the butter, sugar, and lemon zest together in a bowl until it turns light and airy. This should take around 2 minutes on medium speed.
- Once that’s ready, add in the egg and vanilla extract, mixing until everything is well incorporated.
- Separately, mix the flour, salt, and nutmeg (if using) with a whisk until evenly blended.
- Slowly add the dry mixture to the wet ingredients once they are well combined.
- Stir until the dough comes together, but be careful not to overmix, leave it nice and smooth, with just a few lumps if needed.
- Now it’s time to shape the dough! Take small scoops of the dough and shape them into round balls using your hands.
- Place the dough balls on the baking sheet, spacing them 2 inches apart. Use your scoop or spoon to create a soft dip in the middle of each dough ball, this little nest is where the lemon curd magic happens.
- Refrigerate the cookie sheet for around 40-50 minutes to allow the dough to firm up. By doing this, you'll get cookies that are thick and delightfully chewy.
- While the dough chills, preheat your oven to 350°F (177°C) so it's hot and ready for those cookies!
- Once chilled, bake for 8 minutes, or until the edges are just golden and the center stays soft to the touch. Watch them carefully to avoid overbaking!
- When the cookies are out of the oven, carefully add a teaspoon of lemon curd to the center of each while they’re still warm. Whether you use a spoon or piping bag, make sure every cookie gets a good dollop of lemony goodness.
- After turning off the oven, put the cookies back in for 2 more minutes. This will allow the lemon curd to set without overbaking the dough, creating that perfect finish.
- Let the cookies rest on the baking sheet for about 5–10 minutes, then move them to a wire rack to cool entirely. Enjoy!
Notes
- When you're pressing the dough balls, don't make the well too shallow. You need enough room for the lemon curd to sit nicely without spilling over.
- Let the cookies cool before transferring them to a wire rack to avoid them falling apart.
- If you don’t have lemon zest, you can use a bit of lemon extract for a subtle citrus kick.
