This little treat is my tangy twist on traditional thumbprint cookies. My Lemon Curd Cookies combine the buttery goodness of a shortbread cookie base with a lemon curd filling, giving the cookies a punch of lemon flavor.
These tart lemon curd cookie cups are bound to become your new favorite!
Why You'll Love These Lemon Curd Cookies
- Simple Ingredients, Big Impact - With just 7 simple ingredients like unsalted butter, powdered sugar, and all-purpose flour, you can create an impressive dessert without the need for complicated or hard-to-find items. These are great for novice and experienced bakers because you can use store-bought lemon curd. Plus, using a muffin tin to shape the cookies makes the process even more foolproof.
- Delightfully Different - These cookies stand out from more traditional cookie recipes. The tart lemon curd filling adds a unique twist that sets them apart from everyday cookies like chocolate chip or peanut butter cookies. If you're looking to try something new and exciting, this recipe is a great choice.
- Irresistible Flavor - The combination of base and tangy lemon curd filling creates a flavor profile that's perfect for satisfying your sweet tooth cravings, and lemon lovers will adore it.
And speaking of lemon lovers, if you're a fan of lemon desserts, here are a few options you might enjoy from my fellow food bloggers:
- Easy Mini Lemon Tarts - If you're looking for a more traditional lemon tart recipe with flaky shells, this is a great treat. And this recipe from All You Need Is Brunch includes a tangy homemade lemon curd.
- Blackberry Lemon Bread - In this quickbread by Ugly Duckling Bakery, lemon and blackberry make a divine combination.
- Raspberry Lemon Blondies - Tart and sweet flavors come together in the shortbread bars by Whiskful Cooking.
- Lemon Chess Pie - If you're following a gluten-free diet, you'll love this lemon treat by Well Fed Baker.
- Cottage Cheese Lemon Mousse - In this creamy gluten-free treat from Life Around the Table, you only need three ingredients, and there's no baking required!
Substitutions
- Salted Butter - If you only have salted butter, simply omit the additional salt from the recipe.
- Flour - While all-purpose flour works perfectly for this recipe, you can experiment with other types of flour, such as almond flour, for a gluten-free option.
Variations
- Jumbo-sized - If you'd like a larger version of this cookie, use this jumbo muffin tin. The recipe will make about 12 cookies that are 3 inches in diameter. You'll need to make just a few changes:
- When adding the cookie dough to the muffin tin, Scoop about ¼ cup into each muffin well.
- Spoon ½-1 Tablespoon of lemon curd into the center of each tartlet. Sprinkle each tartlet with 1 heaping Tablespoon of crumble topping.
- Bake the cookies for 18-22 minutes. Cool as directed.
- Lemon glaze - These cookies would be delicious with a lemon drizzle. Whisk a small amount of powdered sugar with a little lemon extract or fresh lemon juice to your desired consistency. Sprinkle with lemon zest and enjoy.
- Vary the Fruit Filling - While I love the tangy flavor of lemon curd, feel free to experiment with other fruit fillings such as apricot, cherry, or raspberry jam for a delicious twist on this recipe. The cookie will have a similar flavor profile to raspberry thumbprint cookies.
Ingredients
For specific ingredient amounts, please scroll down to the printable recipe card at the bottom of the post.
Instructions
1. Preheat the oven to 350°F. Spray a regular muffin tin with baking spray or grease and flour the wells. Set aside.
2. In a large bowl, cream butter, sugars, and vanilla extract together for approximately 1-2 minutes.
3. Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not overmix, or the dough may become tough. You know the dough is combined when you can squeeze some in your hand, and it holds together.
4. Scoop about 2 heaping Tablespoons of dough into each muffin well. Press the dough into the bottom, and, using a tart shaper or the bottom of a small jar, form a well.
5. Spoon 1 Tablespoon of lemon curd into the center of each cookie. Crumble about a tablespoon of dough over the top of the curd, dividing it evenly between the muffin wells.
6. Bake cookies for 15-18 minutes or until lightly golden brown around the edges.
7. Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
Storage and Freezing
Store these lemon cookies in an airtight container at room temperature for 5-7 days.
For longer storage, freeze in a single layer or with parchment paper between the layers in an airtight container or freezer bag for up to 3 months.
Pro Tip
If you prefer a more chunky crumble topping, squeeze the topping together with your fingers to make larger pieces before sprinkling it over the tops of the cookies.
For the best results, make sure to let your cookies cool completely before removing them from the muffin tin. This will help prevent them from crumbling and ensure they maintain their shape. You can transfer them to a wire cooling rack until you're ready to store them.
Notes and FAQs
Absolutely! While store-bought lemon curd works well if you're short on time or just don't have the desire to make lemon curd, homemade lemon curd adds a special touch to these cookies.
The dough may be mixed by hand, instead of using a mixer, but it might be a little harder to do. You know the dough is combined when you can squeeze some in your hand, and it holds together.
If your dough is too crumbly, try mixing it a little longer until it holds together when you squeeze it in your hand. If necessary, add a teaspoon of water or milk to help bring the dough together.
The cookies are done when they are lightly golden brown around the edges. This typically takes 15-18 minutes, but keep an eye on them as oven temperatures can vary.
Let the cookies cool completely in the tin before removing them. You can use a knife to gently run around the edges to help release them. If they are still too soft, you can refrigerate the tin for about 30 minutes to help firm them up.
If you use a baking spray with flour, you don’t need additional greasing. However, if you prefer to grease and flour the tins yourself, using butter wrappers can be an easy and effective method.
Jarred lemon curd can be stored in the fridge for up to 2 weeks once it's been opened. It's delicious as a spread on toast, swirled into yogurt, as a topping for pancakes or waffles, or even as a filling for other baked goods.
When forming the wells in the dough, making a deep indentation helps to hold the lemon curd. The dough should be pressed firmly up the sides of the muffin tin to create a solid barrier for the curd.
Lemon Curd Cookies
Equipment
- tart shaper optional
- Standard Muffin Tin
Ingredients
- 1 cup unsalted butter softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¾ cup lemon curd
Instructions
- Preheat the oven to 350°F. Spray a regular muffin tin with baking spray or grease and flour the wells. Set aside.
- In a large bowl, cream butter, sugars, and vanilla extract together for approximately 1-2 minutes.
- Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not overmix, or the dough may become tough.You know the dough is combined when you can squeeze some in your hand, and it holds together.
- Scoop about 2 heaping Tablespoons of dough into each muffin well. Press the dough into the bottom, and, using a tart shaper or the bottom of a small jar, form a well.
- Spoon 1 Tablespoon of lemon curd into the center of each cookie. Crumble about a tablespoon of dough over the top of the curd, dividing it evenly between the muffin wells.
- Bake cookies for 15-18 minutes or until lightly golden brown around the edges.
- Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
Notes
Store these lemon cookies in an airtight container at room temperature for 5-7 days. For longer storage, freeze in a single layer or with parchment paper between the layers in an airtight container or freezer bag for up to 3 months. Pro Tip
If you prefer a more chunky crumble topping, squeeze the topping together with your fingers to make larger pieces before sprinkling it over the tops of the cookies. For the best results, make sure to let your cookies cool completely before removing them from the muffin tin. This will help prevent them from crumbling and ensure they maintain their shape. You can transfer them to a wire cooling rack until you're ready to store them. For more tips and tricks, please see complete blog post.
April says
These cookies were a great hit with my family. Thank you also for adding variations
I'm so glad you liked them! Thanks for taking the time to comment on this recipe!