Home > Desserts > Lemon Curd Cookies Lemon Curd Cookies December 29, 2019 | 31 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These buttery shortbread cookies are filled with lemon curd, baked, and then drizzled with a vanilla-almond glaze. Lemon Curd Cookies have perfectly crisp edges with a soft and tangy center — a lemon lover’s dream treat! Other favorite lemon treats: Lemon Blueberry Bread, Lemon Zucchini Bread, or our favorite Lemon Bars. I know, I know, Christmas has come and gone along with the cookie-baking season. But I just had to slip one more cookie recipe in for you to make before the New Year. I thought of waiting a few months to post this recipe (saving it for Easter or springtime), but I decided it would be a travesty to wait that long! If you love shortbread and you love lemon, these might be your new favorite cookie. We have not been able to stop eating them at my home! These cookies are a bit more involved than most cookie recipes because you’ll need to make lemon curd, cookie dough, and a glaze. While none of the components are overly intricate, each part takes time and a bit of planning. You’ll want to make the lemon curd a day in advance and the actual cookie dough also needs chilling before being baked. Don’t let the advance preparation scare you; these cookies are worth every minute it takes to make them. (And then some!) How to make Lemon Curd Cookies Below I’ll share a quick overview of the steps for making Lemon Curd Cookies. The numbers on the photo collages (above and below this text) correlate with the steps listed below. As I said, you’ll begin with making lemon curd. While I haven’t included step-by-step photos for that, you can see a full post on making homemade Lemon Curd here. Soften the butter to room temperature. Make sure to use real butter, not margarine. The better the butter, the better these cookies will taste. Add granulated sugar and beat…. …until you reach this consistency. In goes the extracts, salt, and cornstarch, and finally the… …flour! Mix until just combined. Avoid over mixing the dough or you’ll end up with less-tender cookies. The consistency of the dough should look like this photo. You can probably tell it’s quite soft and needs to be chilled. Before chilling, measure out the cookie dough balls using a 1-tablespoon measuring spoon. Form each cookie ball and then roll it in granulated sugar. Press an indent into the center of the cookie dough balls and place it on a sheet pan to chill thoroughly. Fill up the indent with fully chilled and thickened lemon curd. The curd should be even with the top of the cookie. Bake the cookie and allow it to cool completely. Add the glaze. Drizzle the glaze over the cookies and allow time for the glaze to dry before enjoying these amazing Lemon Curd Cookies. Can you make Lemon Curd Cookies ahead of time? These lemon curd cookies can be made in advance. All you need to do is make the dough, form them into the cookies (with the thumbprint) and freeze the dough balls. (Place on a sheet pan to freeze and then transfer to an airtight container/bag.) The frozen cookie dough will last from 3 to 6 months in the freezer (Baked cookies with the curd don’t freeze very well and neither does the glaze). When you’re ready to bake the cookies, just pull them out of the freezer (no need to thaw), top with the prepared lemon curd, and pop them in the oven. They’ll typically need a couple of extra minutes on the bake time. As far as baking these cookies ahead of time, these are best within 3-4 days of being made. The better you store the cookies, the longer they’ll last. How long do you bake these cookies? Lemon Curd Cookies baking time is very important — too long of a bake time and they’ll be crumbly, hard, and a bit flavorless. You want soft, chewy, and delicious shortbread, which generally takes around 8-10 minutes. Every oven is different, so make sure to watch the cookies carefully near the end of bake time. You’re looking for barely golden brown edges or for the tops to no longer be glossy. Lemon Curd Cookie tips Chill the dough. This cookie dough must be chilled before baking, which allows the ingredients and flavors to meld. Just like marinating meat before you cook it makes it more flavorful, the same applies to these cookies. I recommend shaping the cookies first and then chilling them. While the dough is still soft and warm, it shapes a lot easier (and cracks less) than when the dough is firm and cold. After adding the lemon curd filling, we chill the cookies for another 5-10 minutes. We want the cookies very cold and firm before they go into the oven. Thoroughly beat the butter and sugar. Beating the butter and sugar fluffs the dough with air; that gives the cookies the perfect foundation for great texture. Take your time to make sure the butter and sugar are well blended. Make the lemon curd at least one day in advance. The curd needs to be fully thickened and well chilled before adding to the cookies. You can make the curd 3-4 days in advance before baking. Don’t overfill the indent of the cookies with the lemon curd. Overfilling will cause spilling, burning on the sheet pan, and make a huge mess. You don’t want to go there. More Cookie Recipes The BEST Snickerdoodle Cookies Toffee Pecan Chocolate Chip Cookies Chocolate Crinkle Cookies Edible Cookie Dough Pistachio Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Lemon Curd Cookies 4.92 from 12 votes - Review this recipe These buttery shortbread cookies are filled with lemon curd, baked, and then drizzled with a vanilla-almond glaze. Lemon Curd Cookies have perfectly crisp edges with a soft and tangy center -- a lemon lover's dream treat! SAVE TO RECIPE BOX Print Recipe Lemon Curd Cookies 4.92 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These buttery shortbread cookies are filled with lemon curd, baked, and then drizzled with a vanilla-almond glaze. Lemon Curd Cookies have perfectly crisp edges with a soft and tangy center -- a lemon lover's dream treat! Course Dessert Cuisine American Keyword lemon curd cookies Prep Time 25 minutes Cook Time 8 minutes Chilling Time 1 day 1 hour Total Time 1 day 1 hour 33 minutes Servings 35 -37 cookies Calories 155kcal EquipmentCandy Thermometer for making the lemon curd IngredientsLemon Curd1 and 1/2 cups white granulated sugar3-4 large lemons (~3 tablespoons zest and 1/2 cup juice)1/2 cup unsalted butter, at room temperature4 large eggs1/8 teaspoon fine sea saltCookies1 cup (16 tablespoons) unsalted butter, at room temperature3/4 cup white granulated sugar1/2 teaspoon pure almond extract, optional (Note 1)3/4 teaspoon pure vanilla extract1 tablespoon cornstarch1/4 teaspoon fine sea salt2 cups + 2 tablespoons white all-purpose flour1/2 cup prepared lemon curd (Note 2)1/2 cup white granulated sugar, for rolling the cookies inGlaze1 cup powdered sugar3-4 tablespoons heavy whipping cream (or 2 tablespoons whole milk)1 drop pure almond extract (add more or omit to personal preference)1/8 teaspoon fine sea salt InstructionsLEMON CURD: Make the lemon curd at least one day in advance. To make the lemon curd: combine 1 and 1/2 cups sugar and lemon zest (zest of 3 lemons, about 3 tablespoons) in a food processor. Pulse 15-20 times and then pour into a medium-sized bowl. Add the room-temperature butter to that bowl and using a hand mixer, beat until light and creamy-- about 3-4 minutes. Beat in the eggs one at a time, mixing well between each addition. Add in the salt and 1/2 cup freshly squeezed lemon juice. Beat to combine.LEMON CURD CONT.: Pour the mixture into a medium-sized saucepan and place over low heat. Stir constantly for about 10 minutes or until thickened. The curd must reach 170 degrees on a candy thermometer. (If it doesn't reach this heat, it won't properly set up). Pour curd through a fine-mesh sieve and use a spatula to press it through the sieve into an airtight container. Place plastic wrap right on top of the curd (so the plastic wrap is touching the lemon curd; this keeps the lemon curd from developing a film) and cover the container with a lid. Refrigerate 8 hours or overnight before using. Lemon curd will stay fresh for 5-7 days in the fridge.COOKIES: In a large bowl, add the room-temperature butter and sugar. Beat at medium speed until smooth and creamy, scraping the sides as needed. Add the almond, vanilla extract, cornstarch, and salt and mix until combined. Add flour to the bowl. Beat together at low speed, scraping bowl as needed, until all ingredients are combined. Do not over-mix the dough.CHILL COOKIES: Shape the cookies into small balls -- the size of 1 tablespoon (use a tablespoon measuring spoon to form and measure balls) and then roll the cookie dough balls in the 1/2 cup granulated sugar until generously coated. Next, gently indent the center of each cookie dough ball with your finger. Place these cookies 2 inches apart on a Silpat or parchment-paper-lined baking sheet. Cover and refrigerate for 1 hour (or freeze for 30 minutes). Remove from the fridge and add completely chilled and thickened lemon curd to fill (but not overfill) the centers of all the cookies. Return the cookies to the fridge for 10 more minutes.BAKE: Preheat the oven to 350 degrees F. Bake the cookies for 8-10 minutes or until very lightly browned and the tops are no longer glossy. Slightly underbake for soft and delicious shortbread cookies.COOL COOKIES: Remove cookies to a wire rack and allow them to cool completely. Meanwhile, prepare the glaze by whisking all the ingredients together in a bowl until smooth. (Add heavy whipping cream or milk until you've reached your desired consistency; I like the glaze on the thicker side, but you may want to add a bit more cream or milk.)GLAZE: Drizzle the glaze over the cookies (either drizzle with a spoon or transfer the glaze to a plastic bag and cut off the tip to pipe). Allow the glaze to set. Cookies are best enjoyed within 3-4 days; store in an airtight container at room temperature. Recipe NotesNote 1: Almond extract: You can leave out the almond extract entirely if desired. If you do, add an additional 1/2 teaspoon of vanilla extract in its place. Almond extracts do differ greatly based on brand, so if you have a strong almond extract you may want to add only 1/4 teaspoon. Note 2: Lemon curd: The lemon curd needs to chill at least 8 hours before using in these cookies. This recipe makes more than you'll use in these cookies. Check out my post on Lemon Curd for ideas on how to use the leftover lemon curd. Nutrition FactsServing: 37cookies | Calories: 155kcal | Carbohydrates: 19.6g | Protein: 1.5g | Fat: 8.1g | Cholesterol: 40.1mg | Sodium: 9.1mg | Fiber: 0.2g | Sugar: 13.9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.