These soft and chewy lemon curd cookies taste like sunshine in every bite! With tangy lemon curd nestled in our vanilla almond sugar cookie dough, they're the ideal treat for summer picnics, spring celebrations, or elevating any cookie tray. They get rave reviews every single time and disappear almost instantly!
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Equipment Checklist
This is a pretty straightforward cookie recipe, although there are a couple of supplies or methods you'll want to think through ahead of time.
I prefer to use a stand mixer in general, but you can also use an electric mixer to cream the butter and sugar together for the cookies.
It's easiest to line half sheet pans with parchment paper for easy-to-remove cookies.
Since we're making the lemon curd from scratch, you'll want a strainer to remove any potential clumps.
Feel free to use your thumb or a tablespoon measuring spoon, but the handle of a rolling pin makes quick work of the process.
Why You'll Love These Lemon Curd Cookies
- Major dose of lemon flavor - The fresh lemon curd in the middle adds a pop of freshness without making the cookies too sour in any way. The combination of vanilla almond plus sweet lemon is just right!
- Easy, no chill recipe - The sugar cookie dough comes together really quickly with mostly simple ingredients (including one magical bakery ingredient that makes them extra special - Instant Clearjel). Best of all, the cookie dough doesn't require any chill time, and our lemon curd recipe is easy enough that absolutely anyone can make it!
- Perfect for special occasions - Since it does take a little bit more effort to make the curd yourself, these are an extra-special option for memorable occasions and celebrations, like Easter, Mother's Day, or bridal showers.
Ingredients
These lemon thumbprint cookies come together with just two individual components.
- Sugar cookie dough - This is our go-to sugar cookie dough that we use for our mini sugar cookies. It's soft and chewy with enough shape to hold up plenty of frosting or curd. So good!
- Lemon curd filling - Our homemade curd is so simple to make and holds its shape really nicely. Be sure to use fresh lemon juice plus the zest for the brightest lemon flavor.
Baker's Tip
For a double dose of lemony goodness, add lemon zest to the cookies and replace the almond extract with lemon extract.
Variations
- Change the curd - Lime or orange curd would work just as well. Really, any fruit curd will do!
- Adjust the size - You can make smaller or larger cookies, but keep in mind you will likely need more curd and to adjust the baking time. To gauge doneness, the tops of the cookies will no longer look shiny and the bottoms will be just slightly golden.
- Load up on curd - If you follow this recipe exactly using the same sized scoops and everything, you'll have just enough curd. But if you change the size of the cookies or know you want lots of curd, consider making an extra half batch (1.5x).
Storage
- Once baked and filled, store any leftover cookies in an airtight container in the fridge for 3-4 days. The fridge will firm up the cookies since the butter will solidify. For the best flavor and texture, let them sit out on the counter at room temperature before eating.
Is it better to add the curd before or after baking?
This is something we tested several times and basically, you can do either.
We love how the curd nestles into the cookies while baking, developing a concentrated lemon flavor and subtle crust.
But adding it after baking the cookies means you get an even brighter, fresher lemon flavor.
However if you're traveling with these cookies or making them for holiday gift boxes, adding curd after baking can make the cookies messy.
Store the lemon cookies in a single layer or consider baking the cookies with the lemon curd instead of adding it after.
Key Recipe Notes
- Adjust the thickness of the curd. Since our lemon curd recipe is intended to be used as a cake filling, it's quite thick. To make it thinner, you can use half as much Instant Clearjel. It also helps to remove the lemon mixture from the stove as soon as it just starts to thicken.
- Don't overbake. You really want to bake for as little as possible. Between 15-18 minutes is just right. Let them continue to cook on the pan to firm up.
- Don't crowd. These cookies don't spread a ton, but it's best to bake exercise a little caution. We typically bake 8-10 per half sheet pan.
Don't these lemon curd cookies look absolutely lovely? We can just taste that curd now - it tastes like creamy, lemony sunshine. We love these for summer BBQs or even as a cheerful treat during the cold months of winter. You really can't go wrong!
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Thanks for Reading. ❤️
📖 Recipe & Step-by-Step Instructions
Soft + Chewy Lemon Curd Thumbprint Cookies
Ingredients
Sugar Cookie Dry Ingredients
- 400 grams (3 cups) All-Purpose Flour (I use Gold Medal)
- 2 teaspoons Baking Powder
- 1 teaspoon Cream of Tartar
- 4 teaspoons Instant Clearjel or 2 Tablespoon (s Instant Vanilla Pudding Mix (Make sure whichever you use is labeled as INSTANT.))
Sugar Cookie Creamed Ingredients
- 2 stick (8 ounces Salted Butter (soft to the touch))
- 200 grams (1 cup) Granulated Sugar
- 2 large Eggs
- 1 Tablespoon Vanilla Extract
- ½ teaspoon Almond Extract
Lemon Curd Ingredients
- 2 Tablespoons Instant Clearjel (Feel free to use 1 tablespoon for a runnier, softer curd.)
- 100 grams (½ cup) Granulated Sugar
- 2 Large Lemons (zested (zested; (reserve the juice)))
- ½ cup Fresh Lemon Juice
- 4 Egg Yolks
- ½ stick (2 ounces Salted Butter)
Instructions
Make the Lemon Curd
- Whisk the sugar and instant clearjel well together. Set aside.100 grams (½ cup) Granulated Sugar, 2 Tablespoons Instant Clearjel
- Whisk the lemon juice and egg yolks together in a saucepan. Cook over medium-low heat, whisking frequently, just until it comes to a boil.½ cup Fresh Lemon Juice, 4 Egg Yolks
- Remove from heat and add the 2 ounces room temperature butter to the lemon mixture, stirring until the butter is melted and well blended. Pour the hot lemon curd base through a fine mesh strainer to remove any lumps or egg strands.½ stick
- Slowly whisk in the instant clearjel mixture to the lemon curd, a little at a time, until the instant clearjel mixture is fully incorporated and dissolved. Stir in the lemon zest. The lemon curd will thicken, but will continue to thicken as it cools. This lemon curd is thicker and has a more textured appearance than traditional lemon curd due to the starch that thickens it, but it has a smooth mouthfeel.2 Large Lemons
- Allow the lemon curd to cool and get cold in the fridge until you're ready to use it, ideally for two hours or overnight. Stir before using.
Make the Sugar Cookie Dough
- Preheat your oven to 325 degrees. Whisk the Dry Ingredients until well mixed and set aside.400 grams (3 cups) All-Purpose Flour (I use Gold Medal), 1 teaspoon Cream of Tartar, 4 teaspoons Instant Clearjel or 2 Tablespoon, 2 teaspoons Baking Powder
- In the bowl of a stand mixer fitted with a paddle attachment (preferred) or a large mixing bowl with an electric mixer, cream the soft butter and sugar just until the butter is light and fluffy, scraping the bowl as needed.2 stick, 200 grams (1 cup) Granulated Sugar
- Add the egg and vanilla and almond extracts. Continue to beat on medium. The mixture will separate at first, but keep beating until it comes back together into a uniform mixture, scraping the bowl as needed.2 large Eggs, 1 Tablespoon Vanilla Extract, ½ teaspoon Almond Extract
- On low, slowly pour the whisked dry ingredients into the dough, and continue to mix just until it is fully incorporated and a smooth and uniform dough. Avoid overbeating.
Shape the cookies
- Use a 2 oz cookie scoop to portion out the cookie dough and roll it into round balls. Arrange evenly on a large baking sheet.
- Using a dampened tablespoon, your thumb, or a rolling pin handle, press down onto each cookie dough ball to leave a cavity.
- Bake in a preheated oven for 15-18 minutes or until just barely golden brown on the bottom. Allow the cookies to cool completely on the cookie sheet before transferring to a wire rack to cool all the way.
- Once fully cooled, fill the center of each cookie with lemon curd. Sprinkle with powdered sugar, if desired, and serve.
