Name: Lemon Curd Cookies at Home
Yield: 35

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

author’s note

The Cookies That Start a Frenzy Every Time!

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 satisfying, just like my viral edible cookie dough.

The reason people love them so much is simple. The combination just works. A buttery shortbread cookie, a bright and tangy lemon curd center, and a light drizzle of glaze on top. Every bite has the reliable balance of sweet and citrusy flavor.

Lemon curd and shortbread really are a match made in heaven. The rich cookie balances the tart lemon filling so well, and the simple glaze pulls everything together.

After a few test batches to get the dough and chill time just right, these cookies turned into exactly what I was hoping for. Crisp edges, soft centers, and a bright burst of lemon in the middle. Now every time I make them, they disappear fast.

Ingredients

Ingredient	Tips or Swaps
Butter	Use room temp butter for smooth mixing. Do not melt it.
Sugar	Rolling the dough in sugar adds a light sparkle and texture.
Cornstarch	Do not skip it. This helps keep the cookies soft and tender.
Flour	For best results weigh the flour. 315 grams is ideal.
Lemon curd	from-scratch or store bought both work well.
Vanilla	Vanilla bean paste adds extra flavor, but extract works great too.

Featured Comment

“These are melt in your mouth heaven! I had some curd to use up- glad I chose this recipe.”
– Chris

How To Make Lemon Curd Cookies

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

Fill cookie dough balls with lemon curd and drizzle them with frosting.

chelsea’s recipe tip

My Top Tips For Lemon Curd Cookies

Shaping the Dough: Shape cookies while dough is soft to prevent cracks.
Chill Dough: Chill after shaping and after adding curd to keep cookies from spreading.
Mix Butter & Sugar: Beat well to add air and create a lighter texture.
Lemon Curd: Make at least a day ahead so it thickens. It can be made 3–4 days in advance. Jam works too.
Don’t Overfill: Too much lemon curd can spill during baking, so fill lightly.

Storage

Freeze Dough: Make thumbprints, freeze on a tray, then move to a sealed container. Keeps for 3-6 months.
Bake from Frozen: Add 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 container.
Use Leftover Lemon Curd: Spread on toast, use as a waffle or pancake topping, mix into yogurt, or serve with scones!