Lemon Curd Cookies are made with a buttery shortbread base, tangy lemon curd filling, and a smooth vanilla-almond glaze—perfect for lemon lovers!

Try these other lemon desserts next: Lemon Blueberry Bread, Lemon Icebox Cake, or Lemon Bars.

Soft, buttery cookies filled with tangy lemon curd and topped with a light glaze.

The Best Lemon Curd Cookies

Every year, these Lemon Curd Cookies cause a frenzy on social media with hundreds of thousands of reshares—and for good reason. They’re irresistibly delicious, just like this viral edible cookie dough!

Lemon curd and shortbread are truly a match made in heaven, the tang of the curd and the sweetness of the cookies are so good and top them with the simple 4-ingredient glaze and it’s just a dessert no one can resist!

Cream butter and sugar together before mixing in the dry ingredients.

Ingredients

  • Butter: Use room-temp butter for smooth, creamy mixing; don’t melt or soften it!
  • Sugar: Sweetens the cookies and helps them color slightly.
  • Vanilla: Use vanilla bean paste or vanilla extract.
  • Cornstarch: Keeps the cookies soft and tender.
  • Salt: Balances the sweetness and enhances all the flavors.
  • Flour: 315 grams of flour is perfect for these cookies!
  • Lemon Curd: Make the lemon curd yourself or grab a jar at the store.
  • Glaze: Adjust the cream or milk to achieve your desired consistency.

How To Make Lemon Curd Cookies

  1. Make Dough: Mix butter and sugar, then stir in vanilla, cornstarch, salt, and flour.
  2. Shape & Chill: Roll dough into balls, coat in sugar, and press a small dent in the center. Chill in the fridge.
  3. Fill & Bake: Add lemon curd to the centers and bake.
  4. Make Glaze: Whisk together the glaze ingredients.
  5. Enjoy: Drizzle cooled cookies with glaze and let it harden before enjoying.
Fill cookie dough balls with lemon curd and drizzle them with frosting.

Tips For Lemon Curd Cookies

  • Shaping the Dough: Shape the cookies while the dough is soft to make it easier to work with and avoid cracks.
  • Chill Dough: Chill twice—first after shaping, then again after adding the lemon curd. This keeps the cookies in shape and makes the texture better.
  • Mix Butter & Sugar: Beating these adds air for a lighter texture. Make sure they’re fully mixed.
  • Lemon Curd: Make the curd at least a day early so it thickens properly. You can make it 3-4 days ahead. Use any extra on these crepes.
  • Don’t Overfill: Adding too much lemon curd can spill during baking. Fill the cookies carefully.

Storage

Leftovers

  • Freeze Dough: Make thumbprints, freeze on a tray, then move to a sealed container. Keeps for 3-6 months.
  • Bake from Frozen: Add lemon curd to frozen dough and bake, adding a few extra minutes.
  • Store Cookies: Keep baked lemon curd cookies fresh for 3-4 days in a sealed container. Learn more.
  • Use Leftover Lemon Curd: Spread on toast, use as a waffle or pancake topping, mix into yogurt, or serve with scones!

4.93 from 14 votes

Lemon Curd Cookies

Crisp edges, soft centers, and a burst of tangy lemon flavor—these Lemon Curd Cookies are a lemon lover’s dream!
Prep Time: 25 minutes
Cook Time: 8 minutes
Chilling Time: 1 day 1 hour
Total Time: 1 day 1 hour 33 minutes
Servings: 35 cookies

Equipment

  • Candy Thermometer for making the lemon curd
  • Hand mixer or stand mixer
  • Sheet pan

Ingredients 
 

Cookies

  • 16 tablespoons unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla bean paste or extract
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 2-1/4 cups flour see note 1
  • 1/2 cup prepared lemon curd see note 2
  • 1/3 cup sugar for rolling the cookies in

Glaze

  • 1 cup powdered sugar
  • 3 to 4 tablespoons heavy cream or 2 tablespoons whole milk
  • 1 drop almond extract optional
  • 1/8 teaspoon salt

Instructions 

  • Make lemon curd at least a day in advance. Chill for at least 8 hours (see note 2).
  • Beat butter and 3/4 cup sugar in a large bowl with a hand mixer or a stand mixer fitted with the whisk attachment until smooth and creamy. Mix in vanilla, cornstarch, and salt. Add flour and beat on low until just combined, scraping the sides of the bowl as needed. Avoid overmixing.
  • Roll dough into 1-tablespoon-sized balls. Roll in 1/3 cup sugar, then press a small indent into the center of each ball. Arrange on a lined sheet pan, cover, and refrigerate for 1 hour (or freeze for 30 minutes). Fill indents with chilled lemon curd (careful to not overfill at all), then refrigerate for 10 more minutes.
  • Preheat oven to 350°F. Bake cookies for 8–10 minutes, until edges are very lightly browned and tops are set.
  • Cool cookies completely on a wire rack. Repeat with remaining cookies.
  • Whisk together glaze ingredients in a bowl, adjusting cream/milk for desired thickness. Transfer to a plastic bag and cut off the tip. Drizzle over cookies and allow to set.

Video

Recipe Notes

Note 1: For precise flour measurement, use a food scale (315 grams).
Note 2: Use store-bought lemon curd or make your own (homemade tastes better!). If making homemade, you’ll have leftovers—see blog for ideas on how to use them.
Storage: Store cookies in an airtight container at room temperature. Best enjoyed within 3–4 days.

Nutrition

Serving: 1serving | Calories: 155kcal | Carbohydrates: 19.6g | Protein: 1.5g | Fat: 8.1g | Cholesterol: 40.1mg | Sodium: 9.1mg | Fiber: 0.2g | Sugar: 13.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.93 from 14 votes (8 ratings without comment)

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39 Comments

  1. Rachel says:

    Looks like a great recipe, and am excited to make them! But cookie instructions call for 3/4 cup white sugar and 1/2 cup white sugar. Is this a mistake?

    1. Chelsea Lords says:

      No, sorry for the confusion; 3/4 goes in the cookies and the 1/2 cup is what you roll the cookie dough in after it’s made! Enjoy!

  2. Robert Giovanazzi says:

    So I am attempting a different spin on this recipe, I wanted to try a raspberry curd instead, would I still put the curd into the cookie prior to baking or can I do it after? Thereโ€™s absolutely nothing wrong with your lemon curd, I just wanted to try something new!!

    1. Chelsea Lords says:

      I think that would work beautifully! I’d add it before baking

  3. Donna Leiser says:

    Iโ€™ve made them twice.
    They taste great but the cookie dough spreads out (almost melts away from the lemon curd. The cookies look like sunny side up eggs.
    My cookies look exactly like your photos until theyโ€™re baked.

  4. Rumer says:

    Hi Chelsea, the first time I made these cookies they were perfect! The second time round however they fell apart, what could I have done wrong?
    Delicious recipe by the way, they were a huge hit with the family!

  5. Renae says:

    After filling and baking, can these be frozen?

    1. Chelsea Lords says:

      Yes, I wouldn’t freeze them with the glaze though! Enjoy!

  6. Pat says:

    Thankyou for the recipe.

    1. Chelsea Lords says:

      You’re welcome! ๐Ÿ™‚

  7. Nichole says:

    Great buttery cookie with a hint of lemon. Will make again adding lemon zest and/or lemon juice to dough as I would prefer an even more lemon flavor.

    1. Chelsea Lords says:

      I’m so glad you enjoyed these Lemon Curd Cookies! Thanks so much for your comment Nichole! ๐Ÿ™‚

  8. Tammy says:

    5 stars
    Love this recipe! Thank you

    1. Chelsea Lords says:

      So happy you loved these Lemon Curd Cookies! Thanks for your comment Tammy! ๐Ÿ™‚

  9. Patti says:

    5 stars
    Hi Chelsea,
    I just made your recipe for your Lemon Curd Cookies today. I have never been a lemon cookie fan, but I am now. They absolutely melt in your mouth. I was short on time, so I bought the lemon curd. I plan on making these again, so I will try the homemade curd next time. Thanks so much for sharing.

    1. Chelsea Lords says:

      Yay!! So thrilled to hear that; thank you Patti! Glad you enjoyed!

  10. Kathy says:

    Can purchased lemon curd be used instead of homemade?

    1. Chelsea Lords says:

      Sure! ๐Ÿ™‚