These Lemon Curd Cookies are totally addictive and will definitely become a family favourite. From the melt in the mouth, buttery shortbread to the zing of that lemon curd centre, these lemon thumbprint cookies are seriously out of this world.
In fact, I urge you to make your own lemon curd from scratch, which takes only 10 minutes and is way easier than it sounds. Lucky for you, I have a wonderful homemade lemon curd recipe you’ll be wanting to eat straight off a spoon.
What makes these thumbprint cookies special?
Aside from that gorgeous, tangy lemon curd, the actual cookie part is what really makes these cookies super special.
It may sound like a cliché but I promise, they totally melt in your mouth. They’re so delicate and buttery and have a secret ingredient to give them an amazing texture.
If you’ve ever heard of meltaway cookies or melting moments, these are very similar and that secret ingredient I mentioned is corn flour (cornstarch).
How to make lemon curd cookies
- Start by beating together softened butter and icing (powdered) sugar until it’s creamy. Before starting, the butter should be softened so that you can see a dent when you press it but not so soft that it’s greasy.
- Add a little vanilla and mix that through.
- Add the combined flour, corn flour and salt in 3 parts, mixing just enough between each for it to be incorporated.
- Now roll the dough into little balls – I use a cookie scoop but if you don’t have one, you’re looking for roughly 1 tablespoon of dough each – then roll them in granulated sugar and sit them on a baking tray.
- Press your thumb slowly down into each cookie to make a deep dent – some will crack and that’s fine. Fill each hole with lemon curd.
- Bake for 10 minutes.
That’s it. Pretty simple stuff.
I really, really, really urge you to make your own lemon curd. It’s easy and far better than purchasing something from a store with who knows what ingredients in it.
Homemade lemon curd keeps well in the fridge in airtight jars. I use these Weck preserving jars but use any jar that will have an airtight seal and if you use smaller ones, the curd can last up to 3 months in the fridge, unopened.
How to store these cookies
Store the cookies in an airtight container in the fridge for 4-5 days. Let them come to room temperature before eating.
They can be frozen too. Freeze them in a single layer, then once frozen transfer them to an airtight container. Freezing them first, means they won’t stick together.
Lemon Curd Cookies are perfect for a morning tea or picnic. So easy to make and the aroma that fills your home is divine. Better make two batches as they’ll disappear quickly.
More recipes you’ll love
- Malted Chocolate Thumbprint Cookies
- Chocolate Raspberry Thumbprint Cookies
- Traditional Lemon Melting Moments
- Melting Moments with Raspberry Buttercream
- Coconut Jam Drops
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Lemon Curd Cookies
- 200 g unsalted butter, softened (1 ¾ sticks / 7oz)
- 70 g icing (powdered) sugar (½ cup / 2.5oz)
- 1 teaspoon vanilla extract
- 225 g plain (all purp) flour (1 ¾ cups / 8oz)
- 45 g corn flour (cornstarch) (⅓ cup / 1.6oz)
- ¼ teaspoon salt
- ⅓ cup lemon curd
- granulated sugar to roll optional
- Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
- Add the vanilla and mix through.
- In a separate bowl, whisk together the flour, cornflour and salt
- Add the flour mix to the butter mix in 3 parts, gently mixing between each until just incorporated.
- Use a cookie scoop (approximately 1 tablespoon) and roll balls of dough.
- Roll them in a little granulated sugar, then place them on the prepared tray.
- Use your thumb to press a deep dent (slowly) into each cookie and fill it with lemon curd.
- Bake for 10 minutes until just starting to brown on the edges, then let them cool for 10 minutes before transferring to a wire rack to cool completely.
- You can use this easy lemon curd recipe to make lemon curd at home in 10 minutes.
- I use a standard Australian 20ml tablespoon
- All ovens vary – always test for doneness 1-2 minutes before the recipe suggests
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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