Lemon lovers! We have your new favorite! Our lemon curd cookies are a unique twist on classic cookies that will leave you wanting more.
Made with fresh and tangy homemade lemon curd and lemon cake mix, these cookies are perfectly balanced with a tangy and sweet flavor that will tantalize your taste buds.
Lemon thumbprint cookies are perfect for any occasion. These melt in your mouth cookies are a perfect treat for a summer picnic, a potluck, or just a sweet treat to enjoy with your afternoon tea or coffee.
Why You’ll Want to Bake Lemon Curd Cookies
Made with just a few simple ingredients, this easy lemon curd cookies recipe is bursting with lemon flavor and have a soft and chewy texture that will leave you wanting more.
These cake mix lemon curd cookies are perfect for those who love lemon desserts but don’t have a lot of time to spend in the kitchen. They’re quick, easy, and require only a handful of ingredients. Plus, the lemon curd adds a tangy and sweet flavor that perfectly complements the lemon cake mix.
Can You Use Lemon Curd in Thumbprint Cookies?
Yes, you can definitely use lemon curd in thumbprint cookies. In fact, lemon curd is a delicious and popular filling for thumbprint cookies. Thumbprint cookies with lemon curd have a delicious and tangy twist on the classic.
How to Make Lemon Curd Cookies
Ingredients:
- Lemon Cake Mix
- Eggs
- Vegetable Oil
- Confectioners Sugar
- Lemon Curd
Directions:
Preheat oven to 350 F.
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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Tips and Tricks for Making Lemon Curd Thumbprint Cookies
- Use fresh lemon curd for the best results.
- Chilling the cookie dough for at least 30 minutes before baking can help the cookies hold their shape and prevent spreading.
- To prevent the cookies from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
- Over mixing the dough can make the cookies tough and dry. Mix the dough until everything is just combined, then stop.
- A cookie scoop can help you portion out the dough evenly and make perfectly round cookies.
- Use your thumb or the back of a spoon to make an indentation in each cookie before baking. This will create a space for the lemon curd filling.
- Be careful not to overfill the cookies with lemon curd, as this can cause them to overflow and lose their shape.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them hold their shape and prevent them from breaking.
FAQ’s About Lemon Curd Cookie Recipe:
Yes, you can use store-bought lemon curd for the cookies. Just be sure to choose a high-quality brand for the best flavor.
Lemon curd cookies can last for up to 3-4 days when stored in an airtight container at room temperature. You can also freeze the cookies for up to 3 months. Follow these tips for keeping cookies fresh.
Yes, you can use a different type of cake mix for the cookies. Try using a vanilla or white cake mix for a different flavor.
Yes, you can freeze lemon curd cookies. To freeze them, first, let the cookies cool completely. Then, place them in an airtight container or zip-top bag and store them in the freezer for up to three months. When you’re ready to enjoy the cookies, simply thaw them at room temperature for a few hours before serving.
Lemon curd cookies do not need to be refrigerated, but it is recommended to store them in an airtight container at room temperature for up to 3-4 days.
Happy baking!
Lemon Curd Cookie Recipe
Ingredients
- 1 box Lemon Cake Mix
- 2 Eggs
- 1/3 cup Vegetable Oil
- 1/3 cup Confectioners Sugar
- 1/2 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.
Notes
Tips and Tricks for Making Lemon Curd Thumbprint Cookies
- Use fresh lemon curd for the best results.
- Chilling the cookie dough for at least 30 minutes before baking can help the cookies hold their shape and prevent spreading.
- To prevent the cookies from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
- Over mixing the dough can make the cookies tough and dry. Mix the dough until everything is just combined, then stop.
- A cookie scoop can help you portion out the dough evenly and make perfectly round cookies.
- Use your thumb or the back of a spoon to make an indentation in each cookie before baking. This will create a space for the lemon curd filling.
- Be careful not to overfill the cookies with lemon curd, as this can cause them to overflow and lose their shape.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them hold their shape and prevent them from breaking.
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