These lemon curd cookies start with a tender sugar-cookie base and are finished with smooth, tangy lemon curd. These lemon thumbprint cookies are simple to make and strike a lovely balance between sweet and tart.
This recipe first appeared on May 15, 2022 and was updated on November 26, 2023.
Ingredients
- Gluten-free 1-to-1 flour — use a blend that contains xanthan gum, or substitute regular all-purpose flour if you prefer.
- Almond flour — adds richness and depth. Replace with more gluten-free flour if avoiding nuts.
- Fine salt — balances the sweetness.
- Butter — dairy or vegan butter both work. If your vegan butter is low in fat, replace part of it with refined coconut oil (see Notes).
- Granulated sugar — for sweetness.
- Milk — dairy or non-dairy milk will work; evaporated plant milk can add extra richness.
- Vanilla extract — use pure vanilla extract or vanilla paste for best flavor.
- Lemon curd — use homemade or store-bought. For an egg-free option, use a vegan lemon curd.
How to Make Lemon Curd Cookies
Step 1: In a bowl, whisk together the gluten-free 1-to-1 flour, almond flour, and fine salt. Set aside.
Step 2: In a separate bowl, cream the softened butter and granulated sugar until light. Add the milk and vanilla extract and mix to combine.
Step 3: Add the dry ingredients and mix until no dry streaks remain. Cover and chill the dough in the refrigerator for 30 minutes to let the flour hydrate.
Step 4: Scoop a heaped tablespoon of dough and roll into a ball. Arrange the balls on parchment or a plate and chill for 1 hour so they hold their shape while baking.
Step 5: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and space the cookie dough balls about 2 inches apart. Bake for 9–12 minutes, until the edges are set and lightly golden.
Step 6: Remove the cookies from the oven and immediately press the center of each cookie with the back of a teaspoon to make an indentation. Allow the cookies to cool completely on the baking sheet, then transfer to a wire rack.
Step 7: Dust the cooled cookies lightly with powdered sugar.
Step 8: Spoon or pipe lemon curd into each indentation and serve. The cookies can be stored as directed below.
Recipe Pro Tips
- Chill the dough. Resting the dough ensures the flour hydrates and prevents excessive spreading, especially with gluten-free blends.
- Shape before chilling. Roll the dough into balls while soft, then chill so they keep their shape in the oven.
- Make indentations after baking. If you press indentations before baking, they can disappear as the cookies expand.
- Rotate pans if needed. If your oven has hot spots, rotate pans halfway through baking for even color.
- Use leftover curd creatively. Extra lemon curd is great on toast, swirled into ice cream, or spooned over yogurt with granola.
Frequently asked questions
Store in an airtight container with parchment between layers so the lemon curd doesn’t stick. They keep well for about 3 days at room temperature.
Yes. Freeze baked cookies individually wrapped for best results. You can also freeze the cookie dough balls on a tray, then store them in a freezer bag for up to a month. Thaw dough briefly on a parchment-lined sheet for 15 minutes before baking.
Chill or briefly freeze the dough balls before baking to minimize spreading.
Yes. Try orange, lime, or another citrus curd for a different flavor profile.
Absolutely. Store lemon curd in an airtight container in the fridge for up to a week.
Yes. Chilling helps the flour hydrate and keeps the butter firm so the cookies don’t spread too much.
Yes, overnight is fine. For longer storage, shape the dough into balls and freeze them.
Yes. A hand mixer works well for creaming the butter and sugar.
More Lemon Recipes!
- Try a layered lemon curd cake for extra lemony celebration baking.
- A lemon poppy seed cake makes a moist, tangy option if you love lemon loaf.
- Classic lemon bars are another bright, sliceable dessert with bold lemon flavor.
- If you enjoy pastries, lemon rolls offer a citrus twist on a favorite.
- For a lower-sugar option, consider recipes that omit or reduce refined sugar.
Lemon Curd Cookies Recipe
Ingredients
- 2 cups gluten-free 1-to-1 flour (with xanthan gum)
- ½ cup almond flour
- ½ teaspoon fine salt
- 1 cup butter, softened (vegan or dairy)
- ⅔ cup granulated sugar
- 1 tablespoon milk (vegan or dairy)
- 1½ teaspoons vanilla extract
- 1 batch lemon curd
Instructions
- Combine the gluten-free flour, almond flour, and salt in a bowl.
- Cream the softened butter and sugar, then add milk and vanilla and mix to combine.
- Stir in the flour mixture until no dry bits remain. Cover and chill 30 minutes.
- Roll heaping tablespoons of dough into balls, place on parchment, and chill for 1 hour.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Place dough balls 2 inches apart and bake 9–12 minutes.
- Press centers with a teaspoon while still warm to create indentations; cool completely on the sheet then transfer to a rack.
- Dust with powdered sugar and fill each indentation with lemon curd.
Notes
Vegan butter: If your vegan butter’s fat content is lower than typical, substitute ⅔ cup vegan butter plus ⅓ cup melted refined coconut oil or shortening. Use refined coconut oil rather than virgin to avoid coconut flavor.
Nutrition
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Calories: 173kcal
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Carbohydrates: 20g
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Protein: 2g