Easy Lemon Curd Cookies Recipe
These Lemon Curd Cookies combine store bought lemon curd and a simple cake mix cookie to create the perfect lemon curd thumbprint cookie recipe! Using a cake mix for the cookie gives it both great flavor and helps keep the cookies super soft for days. You don’t want to miss this one!
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The Best Lemon Thumbprint Cookies
Thumbprint Cookies are amazing because you get a cookie and a great filling in one bite. It is kind of like a lemon pie but in a cookie form which is extra awesome.
These Lemon Thumbprint Cookies start with a fabulous cake mix cookie and end with the perfect amount of lemon curd. Which is also amazing in this Lemon Curd Poppy Seed cake!
Tart lemon curd is especially awesome because it isn’t overwhelmingly sweet. Being able to use a good quality store bought lemon curd filling makes this recipe not only taste amazing but also makes it super simple to put together.
A sprinkle of powdered sugar gives this lemon curd thumbprint cookie recipe a bit of added sweetness. The powdered sugar also gives them a gorgeous finish that is elegant but also simple which I love.
What goes into this recipe
- Vanilla Cake Mix– The perfect place to start to get this super soft and delicious cake mix cookie. You should also try these Mardi Gras Cookies!!
- Cream Cheese– Added to keep these cake mix cookies moist for days and give them a great not too sweet flavor. It is also the main ingredient in these Cream Cheese Cookies!
- Butter– The perfect fat to use in any cookie recipe but especially great in this one because it works great with the cream cheese.
- Egg– Added to help bind the ingredients and give the cookies a nice light texture.
- Lemon Curd– A good quality store bought lemon curd is used to give you a fabulous Lemon Curd Cookie in minutes.
- Powdered Sugar– The perfect finishing touch to these already awesome cookies.
See recipe card for full information on ingredients and quantities.
Topping Ideas
I love to finish these tangy lemon curd cookies simply with powdered sugar, but you can also top them with:
- Lemon zest {even more lemon flavor for the true lemon lovers}
- Poppy seeds
- Orange zest {to mix up the citrus flavors}
- Dried cranberries or blueberries
- Simple powdered sugar glaze, see this Cinnamon Roll Cookies for the perfect glaze recipe.
- Drizzle of melted chocolate
How to make Lemon Curd Thumbprint Cookies with a Cake Mix
- Combine the softened cream cheese and butter in a medium bowl. Mix using an electric mixer {or stand mixer} until creamy and smooth. Add the egg and vanilla extract, continue to mix.
- Add cake mix to the cream cheese mixture and mix until everything is totally combined and you have a thick and slightly sticky dough.
- Use a medium cookie scoop and scoop dough into your hand. If the dough is too sticky, flour your hands and roll the dough into a smooth ball. Place the cookie dough balls onto a silicone mat {or parchment} lined prepared baking sheet.
- Bake cookies for 9-11 minutes. Remove from the oven and make a deep indentation in the middle of each cookie using your thumb, the back of a spoon, or a tart shaper.
- Then take about a teaspoon of creamy lemon curd and fill the middle of each cookie while the cookies are still warm.
- Once the cookies are cooled, sprinkle with powdered sugar and serve.
Expert Tips
- Don’t over bake the lemon thumbprints. Over baking cake mix cookies is a matter of just a minute or two so be sure to watch them closely and pull the cookies as soon as they are set up. This will help to create a perfect cookie.
- Make the indentation in the middle of the cookie after baking. If we make the indentation before the cookie bakes then it will bake right back into the cookie. So wait and use your thumb, a wooden spoon handle or a tart shaper to get the perfect shape. I use this technique for these Snickers Cookie Cups too.
- Add a teaspoon of lemon curd to the cookie after baking and while the cookie is still warm. Adding the lemon curd before the cookies are baked will change the texture of the curd. Adding the curd while the cookie is still warm, also warms the curd and smooths it out into a nice puddle in the middle of the cookie.
- Don’t overfill the lemon cookies with curd. If you overfill the cookies then the curd will spill out and make a sticky mess. Add just enough to fill it up to the sides but not overflow.
- Drizzle with glaze or melted chocolate is always a good idea but my favorite way to finish this lemon curd cookie recipe is with a sprinkle of powdered sugar on top of the curd.
Storage and Freezing
Store: Lemon Curd Cookies should be refrigerated after they have cooled because the lemon curd needs to be refrigerated. Storing the Lemon Thumbprint Cake Mix Cookies in the refrigerator will also keep them fresh for 4-5 days.
Freeze: After baking and cooling the cookies, place them in a single layer on a cookie sheet and freeze until solid. Then transfer them to a freezer-safe container or bag, separating each layer with parchment paper. They can be stored in the freezer for up to two months.
Recipe FAQs
Absolutely! If you have a wonderful lemon filling recipe or lemon curd recipe then go ahead and make your own lemon curd. There is a great tangy homemade lemon curd with this Lemon Bar Cookie Cup recipe that you could use and would work wonderfully.
Yes, once lemon curd is opened it does need to be refrigerated. That is why it is important that you refrigerate the cookies after they are baked.
Sure! After making the cookie dough, wrap it tightly with plastic wrap and store it in the refrigerator for up to 24 hours.
Absolutely! Any kind of pie filling or jam would work wonderfully in the middle of each buttery thumbprint cookie.
Do you love Lemon Desserts? Try these awesome recipes…
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Easy Lemon Curd Cookies Recipe
Ingredients
- 8 ounces cream cheese {softened}
- ½ cup butter {softened}
- 1 large egg
- ½ teaspoon vanilla extract
- 1 box vanilla cake mix {13.25 ounces}
- 1 cup lemon curd
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°.
- Combine the softened cream cheese and butter in a medium bowl. Mix using a hand held {or stand} mixer until creamy and smooth. Then add the egg and vanilla extract, continue to mix.
- Finally, add the cake mix to the cream cheese mixture. Mix until everything is totally combined and you have a thick and slightly sticky dough.
- Use a medium cookie scoop and scoop mounds of dough into your hand. If the dough is too sticky, flour your hands and roll the dough into a smooth ball. Place the cookie dough mounds onto a silicone mat {or parchment} lined baking sheet.
- Bake for 9-11 minutes. Remove from the oven and make an indentation in the middle of each cookie using your thumb or a tart shaper. Then take about a teaspoon of lemon curd and fill the middle of each cookie while the cookies are still warm.
- Once the cookies are cool, sprinkle the top of each cookie with powdered sugar.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
Notes
- Don’t over bake the cookies. These thumbprint cookies are intended to be soft.
- Make the indentation in the middle of each cookie after baking. If you try to do it before baking it might not hold the shape.
- Fill the cookie with lemon curd while the cookies are still warm. This allows the filling to soften.
- Don’t overfill the middle of each cookie.
