Lemon Curd Cookies 🍋

I love making these Lemon Curd Cookies for the Holidays. Easy to make and will be a hit with all your guests! A must try for cookie lovers.

These Lemon Curd Cookies is one of my favorite cookie recipes to make around the Holidays. Actually, they are so good I make them all year round.

While it's not terribly difficult to make your own lemon curd, I usually use pre-made lemon curd for this cookie recipe. If you don't have any on hand and prefer to make your own, have at it. It won't change the outcome of this recipe.

Just like most cookie recipes, this one is pretty easy to make. The hardest part will be making the right size indentation in each cookie. Since everyone has different size fingers, you might want to do a dry run ahead of time. You will need to make an indentation that can hold 1 teaspoon of lemon curd.

If you don't often juice and zest lemons, you will need one whole lemon for this recipe. You will get almost 2 tablespoons of lemon juice from one lemon, which is more than you need for this recipe, and will yield about 1 tablespoon of zest.

💭 Baker's Sugar Substitute

If you aren't familiar with Baker's Sugar, it's an ultra-fine grain sugar. Not as fine as powdered sugar but not as coarse as regular white granulated sugar. If you can't find Baker's Sugar you could try using powdered sugar for this cookie recipe.

For another great lemon-flavored dessert recipe, you should try my Lemon Pot de Crème or Lemon Cookies with White Chocolate. Super easy to make and tastes delicious!

For more great recipes with Fresh Lemon, I suggest you check out these awesome recipes:

📋 What Ingredients do I need

You will need the following ingredients to make this Lemon Curd Cookies recipe (see recipe card for quantities): Unsalted Butter, Baker's Sugar, Egg Yolk, Lemon Zest, Lemon Juice, Salt, All Purpose Flour and Lemon Curd.

🥣 How to make Lemon Curd Cookies

Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a non-stick baking mat (silpat). Set aside.
In a mixing bowl, cream the butter and baker's sugar until smooth and pale, about 3 to 4 minutes.
Beat in the egg yolk, lemon zest, lemon juice, and salt.
With the mixer on low speed, beat in the all purpose flour until moist and clumps start to form.
Gather the dough with your hands and make a ball to just get everything together handling it very lightly.
Shape 1 tablespoon of dough into 1 inch balls. Place balls on the prepared baking sheet, spacing them 1 inch apart.
Make a deep indentation with your finger in the center of each dough ball, enough to hold 1 teaspoon of lemon curd. Bake for 18 to 20 minutes until the cookies are firm and lightly golden on the bottom. Remove cookies from the oven.
Immediately fill the indentation with a teaspoon of lemon curd. Bake again for a couple of minutes just to set the lemon curd.
Lightly dust the cookies with powdered sugar before serving.