These lemon curd cookies start with a tender sugar-cookie base finished with silky lemon curd. These lemon thumbprint cookies are simple to make and strike a lovely balance of sweet and tart.
This recipe was originally published on May 15, 2022 and updated on November 26, 2023.
Ingredients
- Gluten-free 1-to-1 flour – Use a blend that includes xanthan gum. Regular all-purpose flour can be used instead if you aren’t avoiding gluten.
- Almond flour – Adds a subtle nutty flavor and tender texture. Swap with additional all-purpose or gluten-free flour if needed for nut allergies.
- Salt – Fine salt helps balance the sweetness.
- Butter – Use dairy or vegan butter, softened to room temperature. If your vegan butter is low in fat, see the notes for an option that blends in refined coconut oil.
- Granulated sugar – For sweetness and structure.
- Milk – Any dairy or non-dairy milk works. Evaporated oat milk was used in testing for a rich flavor.
- Vanilla extract – Pure vanilla extract or vanilla paste gives the best aroma.
- Lemon curd – Use store-bought or homemade lemon curd. A vegan lemon curd works well for an egg-free version.
How to Make Lemon Curd Cookies
Step 1: Whisk together the gluten-free 1-to-1 flour, almond flour, and salt in a bowl. 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 until combined.
Step 3: Add the flour mixture and stir 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 heaping tablespoon of dough and roll it into a ball. Arrange the balls on parchment or a plate and chill for 1 hour so they hold their shape during baking.
Step 5: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Place cookie balls about 2 inches apart and bake for 9–12 minutes, until edges are set and lightly golden.
Step 6: Right after removing the cookies from the oven, press a teaspoon into the center of each cookie to create a small indentation. Allow the cookies to cool completely on the baking sheet before transferring to a wire rack.
Step 7: Dust the cooled cookies lightly with powdered sugar if desired.
Step 8: Spoon lemon curd into each indentation, smoothing gently so the curd fills the center without overflowing.
Recipe Pro Tips
- Chill the dough. Resting the dough hydrates the flour and prevents excess spreading, especially with gluten-free blends.
- Shape before chilling. Roll cookies while the dough is soft, then chill the formed balls so they keep their shape in the oven.
- Create indentations after baking. Pressing centers after baking keeps the thumbprints defined; if made before baking they can vanish as the cookies expand.
- Rotate pans for even baking. If your oven has hot spots, rotate sheets halfway through baking for consistent color and texture.
- Use leftover lemon curd. Extra curd is great on toast, stirred into yogurt, dolloped on ice cream, or as a topping for pancakes.
Frequently asked questions
Store cookies in an airtight container with parchment between layers so the lemon curd won’t stick. They keep best for about 3 days at room temperature.
Yes. For best results wrap each cookie individually before placing in a freezer bag. To freeze dough: roll into balls, flash-freeze on a sheet, then transfer to a bag for up to a month. Thaw balls 15 minutes on a parchment-lined sheet before baking.
Chill or freeze the cookie dough balls before baking so they hold their shape and don’t spread excessively.
Yes. Swap lemon curd for another citrus curd—orange, lime, or yuzu all make delicious variations.
Absolutely. Store lemon curd in an airtight container in the fridge for up to one week.
Yes. Chilling is important so the flour hydrates and the butter firms up, which prevents excessive spreading.
Yes. For longer storage, shape dough into balls and freeze them to preserve freshness.
Yes—either a hand mixer or stand mixer works well for creaming the butter and sugar.
More Lemon Recipes!
- Try a layered lemon curd cake for a show-stopping dessert with lemon buttercream between the layers.
- If you love lemon loaf, a lemon poppy seed cake is moist, tangy, and a must-try.
- Classic lemon bars offer a tart, smooth filling and slice beautifully for sharing.
- For a breakfast twist, lemon rolls combine the brightness of lemon with the comforting spiral of a sweet roll.
- Looking to cut sugar? A sugar-free lemon cookie is a great alternative.
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 vegan or dairy, softened
- ⅔ cup granulated sugar
- 1 tablespoon milk dairy or non-dairy
- 1½ teaspoons vanilla extract
- 1 batch lemon curd
Instructions
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Combine gluten-free all-purpose flour, almond flour, and salt in a bowl and set aside.
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Cream the softened butter and granulated sugar. Add melted coconut oil if using, then blend in the milk and vanilla.
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Mix in the flour mixture until no dry streaks remain. Cover and chill for 30 minutes.
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Roll heaping tablespoons of dough into balls, place on parchment, and chill for 1 hour.
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Arrange dough balls 2 inches apart and bake 9–12 minutes.
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Press a teaspoon into each warm cookie to form a thumbprint. Cool completely before moving to a wire rack.
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Dust with powdered sugar if you like and fill each indentation with lemon curd.