Lemon Curd Cookies

The holiday baking season may be behind us but what it left me with this year was a new and delicious recipe perfect for any season! I LOVE a lemon dessert; it's bright, tart yet sweet, and such a different palette than most traditional desserts. This cookie recipe is perfect for my fellow lemon lovers and I've tweaked the recipe quite a bit to not only make it my own but also to make it far less involved...baking should be fun and easy right!?

You'll want to start by preparing your lemon curd at least 8 hours before you plan on baking. I personally make mine the day before so it has plenty of time to set up and chill in the fridge. The cookies themselves are actually a pretty simple dough and baking process. Here's what you'll need for both!

To make the Lemon Curd:

  • 3/4 cups white granulated sugar

  • 2 large lemons (~1.5 tablespoons zest and 1/4 cup juice)

  • 4 tablespoons unsalted butter, at room temperature

  • 2 large eggs

  • pinch of fine sea salt

  1. In a medium to large mixing bowl, combine the granulated sugar and lemon zest using a hand mixer.

  2. Add the room temperature butter and beat using the hand mixer until light and fluffy.

  3. Beat in eggs one at a time, mixing well between each addition.

  4. Add in lemon juice and salt and beat until the mixture is well combined.

  5. Pour the mixture into a medium mixed saucepan and place over medium-low heat. Stir constantly until thickened (about 10 minutes). **The mixture needs to reach 170 degrees on a candy or kitchen thermometer before removing from the heat or it will not set properly.

  6. Pour the curd through a fine mesh sieve into a glass airtight container. Place plastic wrap directly onto the surface of the curd. This will prevent a film from forming. Cover and chill 8 hours or overnight.

To make the cookies:

{makes approx. 26-28 cookies}

  • 1 cup (2 sticks) unsalted butter, at room temperature

  • 3/4 cup white granulated sugar

  • 1 1/4 teaspoon pure vanilla extract

  • 1 tablespoon cornstarch

  • 1/4 teaspoon fine sea salt

  • 2 cups + 2 tablespoons white all-purpose flour

  • 1/2 cup prepared lemon curd (Note 2)

  • 1/2 cup white granulated sugar, for rolling the cookies in


  • 1 cup powdered sugar

  • 3-4 tablespoons heavy whipping cream (or 2 tablespoons whole milk)

  • 1/8 teaspoon fine sea salt

  1. Preheat oven to 350 degrees fahrenheit.

  2. In a large bowl or stand mixer, beat together room temperature butter and 3/4 cups of sugar until creamy and smooth.

  3. Add in vanilla extract, cornstarch, and sea salt. and mix to combine.

  4. Add flour and beat together on low speed, scraping the sides as needed. Mix until the dough comes together BUT do not over mix!

  5. Using a small (1/2 inch) cookie dough scooper, roll cookie dough into balls then roll in sugar.

  6. Place the cookies on a baking sheet lined with parchment paper or a silpat about 2 inches apart. Press your thumb or finger about halfway into the middle of each dough ball to make a well.

  7. Fill each well to the top with lemon curd (I use a teaspoon) but avoid over filling.

  8. Bake for 10-11 minutes until the curd centers are no longer glossy.

  9. Let sit for 5-10 minutes on the baking sheet before transferring to a cooling rack. (Place parchment paper under the cooling rack for easy glazing)

  10. While the cookies finish cooling, combine 1 cup powdered sugar, 3-4 tablespoons whipping cream, 1/8 teaspoon of fine sea salt in a small mixing bowl until well combined. You don't want this mixture to be too thick.

  11. Once cookies are completed cooled, place glaze in a ziplock bag, cut a small corner off, and glaze the cookies diagonally. Let the glaze dry and enjoy!! {Cookies are best for about 3-4 days in an airtight container}

{Recipe derived from Chelsea's Messy Apron}

I hope you all love this recipe as much as my family did and don't be afraid to use that leftover lemon curd for something sweet too!

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