Lemon Curd Cookies are made with a buttery shortbread base, tangy lemon curd filling, and a smooth vanilla-almond glaze, perfect for lemon lovers!
author’s note
The Cookies That Start a Frenzy Every Time!
Every year these Lemon Curd Cookies cause a frenzy on social media with hundreds of thousands of reshares and for good reason. They’re irresistibly delicious, just like my viral edible cookie dough.
The reason people love them so much is simple. The combination just works. A buttery shortbread cookie, a bright and tangy lemon curd center, and a light drizzle of glaze on top. Every bite has the perfect balance of sweet and citrusy flavor.
Lemon curd and shortbread really are a match made in heaven. The rich cookie balances the tart lemon filling so well, and the simple glaze pulls everything together.
After a few test batches to get the dough and chill time just right, these cookies turned into exactly what I was hoping for. Crisp edges, soft centers, and a bright burst of lemon in the middle. Now every time I make them, they disappear fast.
Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Butter | Use room temp butter for smooth mixing. Do not melt it. |
| Sugar | Rolling the dough in sugar adds a light sparkle and texture. |
| Cornstarch | Do not skip it. This helps keep the cookies soft and tender. |
| Flour | For best results weigh the flour. 315 grams is ideal. |
| Lemon curd | Homemade or store bought both work well. |
| Vanilla | Vanilla bean paste adds extra flavor, but extract works great too. |
Featured Comment
“These are melt in your mouth heaven! I had some curd to use up- glad I chose this recipe.”
– Chris
How To Make Lemon Curd Cookies
- Make Dough: Mix butter and sugar, then stir in vanilla, cornstarch, salt, and flour.
- Shape & Chill: Roll dough into balls, coat in sugar, and press a small dent in the center. Chill in the fridge.
- Fill & Bake: Add lemon curd to the centers and bake.
- Make Glaze: Whisk together the glaze ingredients.
- Enjoy: Drizzle cooled cookies with glaze and let it harden before enjoying.
chelsea’s recipe tip
My Top Tips For Lemon Curd Cookies
- Shaping the Dough: Shape cookies while dough is soft to prevent cracks.
- Chill Dough: Chill after shaping and after adding curd to keep cookies from spreading.
- Mix Butter & Sugar: Beat well to add air and create a lighter texture.
- Lemon Curd: Make at least a day ahead so it thickens. It can be made 3–4 days in advance. Jam works too.
- Don’t Overfill: Too much lemon curd can spill during baking, so fill lightly.
Storage
- Freeze Dough: Make thumbprints, freeze on a tray, then move to a sealed container. Keeps for 3-6 months.
- Bake from Frozen: Add curd to frozen dough and bake, adding a few extra minutes.
- Store Cookies: Keep baked lemon curd cookies fresh for 3-4 days in a container.
- Use Leftover Lemon Curd: Spread on toast, use as a waffle or pancake topping, mix into yogurt, or serve with scones!
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Lemon Curd Cookies
Video
Equipment
- Candy Thermometer for making the lemon curd
- Hand mixer or stand mixer
- Sheet pan (15" x 10")
Ingredients
- 16 tablespoons unsalted butter at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla bean paste or extract
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2-1/4 cups flour see note 1
- 1/2 cup prepared lemon curd see note 2
- 1/3 cup sugar for rolling the cookies in
- 1 cup powdered sugar
- 3 to 4 tablespoons heavy cream or 2 tablespoons whole milk
- 1 drop almond extract optional
- 1/8 teaspoon salt
Instructions
- Make lemon curd at least a day in advance. Chill for at least 8 hours (see note 2).
- Beat butter and 3/4 cup sugar in a large bowl with a hand mixer or a stand mixer fitted with the whisk attachment until smooth and creamy. Mix in vanilla, cornstarch, and salt. Add flour and beat on low until just combined, scraping the sides of the bowl as needed. Avoid overmixing.
- Roll dough into 1-tablespoon-sized balls. Roll in 1/3 cup sugar, then press a small indent into the center of each ball. Arrange on a lined sheet pan, cover, and refrigerate for 1 hour (or freeze for 30 minutes). Fill indents with chilled lemon curd (careful to not overfill at all), then refrigerate for 10 more minutes.
- Preheat oven to 350°F. Bake cookies for 8–10 minutes, until edges are very lightly browned and tops are set.
- Cool cookies completely on a wire rack. Repeat with remaining cookies.
- Whisk together glaze ingredients in a bowl, adjusting cream/milk for desired thickness. Transfer to a plastic bag and cut off the tip. Drizzle over cookies and allow to set.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You are so right! I must have used too much flour difficult to shape the cookies they rent more crumbly. I’m gonna really watch my measuring next time when I make these cookies lotta people love them, though they were scrumptious.
So excited for you to try again! They’re absolutely delicious! Thanks Annette! 🙂