Easy Lemon Curd Cookies Recipe

5 from 1 vote

A cake mix is transformed into a thumbprint cookie and filled with lemon curd.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 203kcal

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.

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.