Lemon Curd Cookies
Lemon Curd Thumbprint Cookies are a sweet little treat that packs all of the bright, tangy flavor of lemon curd into a buttery cookie base, giving you a cookie recipe that’s as simple to make as it is irresistible to eat.
If you’ve been searching for a cookie that feels both homemade and bakery-worthy, you’ve just found it.
Thumbprint cookies are the kind of classic treat that never go out of style, and when you add zesty lemon curd to the center, they become a refreshing twist perfect for spring, summer, or even holiday dessert tables.
Learn how to make these cookies step-by-step, with tips to ensure your dough is soft, your filling is bright, and every bite melts in your mouth.
How to Make Lemon Curd Cookies
- Start by mixing lemon cake mix, eggs, and vegetable oil until smooth.
- Roll the dough into balls, coat them in confectioners’ sugar, and place on lined baking sheets.
- Bake at 350°F for 9–12 minutes until lightly golden. The cookies should be lightly golden around the edges but still soft in the center. They’ll firm up as they cool.
- Using the back of a teaspoon to press the center of each cookie to make an indent, let cool slightly, then fill with lemon curd.
- Cool completely on a rack before storing in the fridge.
Yes, but it’s best to freeze the cookies without the lemon curd. Add the filling after thawing so the centers stay fresh and creamy.
Absolutely—raspberry jam, strawberry preserves, or even chocolate ganache make great variations.
If you love these cookies, you’ll want to check out more sweet and tangy treats that bring bright lemon flavor to your dessert table.
- Chewy Lemon Sugar Cookies are soft, sweet, and bursting with citrus flavor in every bite.
- Lemon Bars combine a buttery shortbread crust with a tangy lemon topping for a classic favorite.
- Lemon Dessert Recipes are perfect for any occasion, from refreshing no-bake treats to elegant baked dessert recipes.
- For best results, check out my full guide on how to store cookies so they stay fresh and delicious.
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Lemon Curd Cookie Recipe
Ingredients
- 1 box Lemon Cake Mix
- 2 Eggs
- ⅓ cup Vegetable Oil
- ⅓ cup Confectioners Sugar
- ½ cup Lemon Curd
Instructions
- Line two baking sheets with parchment paper or a silicone mat. Set aside.
- In a large bowl, beat together the cake mix, eggs and vegetable oil until smooth and completely combined, about 2 minutes.
- Place the powdered sugar in a small bowl.
- Use a 1 1/2 Tablespoon small cookie scoop to portion out the cookie batter and roll the cookie dough balls in the confectioner's sugar until completely coated.
- Place the coated lemon cookie dough balls at least 3" apart on the prepared cookie sheet.
- Bake cookies in the preheated oven for 9-12 minutes until lightly golden brown and spread out.
- Use a teaspoon measuring spoon to press into the center of each cookie to create an indent and then allow to cool for 5 minutes.
- Portion a dollop of lemon curd about 1/2 to 1 teaspoon into each cookie indentation.
- Allow the lemon cookies to cool completely on a cooling rack before storing in an airtight container in the fridge.
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