Little bursts of sunshine are the best way to describe these Lemon Curd Cookies. These buttery lemon cookies are dusted with confectioners’ sugar and filled with an eggless lemon curd. Best part is they’re gluten free, nut free, completely egg free and easily dairy free (vegan)! They’re a definite must try!
Cookies with lemon curd are little sweet and tangy delights! I love these lemon curd cookies so so much; there’s nothing better than biting into a buttery cookie and meeting a nice lemony gooey center. If you love lemon cookies without the curd, check out my Lemon Sugar Cookies , my Lemon Raspberry Cookies and my Lemon Buttercream Frosting!
If you love tangy desserts, check out my Orange Cookies, my Key Lime Cookies, Orange Shortbread Cookies!
For more thumbprint cookies, try my Chocolate Thumbprint Cookies and my Raspberry Lemonade Cookies!
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Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that is free of dairy.
- Use vegan baking sticks instead of butter.
- Use a non dairy milk of choice.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Lemon Curd Cookies
Here are the step by step instructions to make these cookies!
Step 1: Preheat the Oven and Whisk the Dry Ingredients
Preheat the oven to 325 degrees fahrenheit. Whisk together flour, ½ cup confectioners' sugar, and salt in a bowl.
Step 2: Cream the Sugar
In a large bowl, beat butter or vegan baking sticks with ¼ cup confectioners' sugar, zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes.
Step 3: Add in the Milk and Dry Ingredients
On low speed, beat in the gluten free flour mixture and milk of choice, alternating and starting and ending with the flour mixture.
Step 4: Roll Dough Balls and Chill
Roll dough into 1-inch balls and chill in the fridge for 10-15 minutes.
Step 5: Bake
Bake for 6 minutes. Remove sheets and carefully press the end of a wooden spoon handle into the center of each ball to indent. Continue to bake until an additional 6 minutes. Repeat making the hole with the back of the wooden spoon. Let cool completely on sheets.
Step 6: Coat in Sugar and Fill with Curd
Dust completely cool cookies with confectioners’ sugar, spoon the eggless lemon curd into the indents and serve. Store any leftovers in an airtight container in the fridge. Enjoy!
These Lemon Curd Cookies are so so good! If you love lemon curd, these are the cookies for you! Best part is, they’re gluten free, egg free, nut free and easily vegan!
Expert Baking Tips
- Chill the dough balls- Roll the dough into one inch balls and refrigerate them for at least 10-15 minutes.
- Dress up the cookies- Once the cookies have completely cooled, dust them with confectioners’ sugar and then pour the Eggless Lemon Curd into each hole. Store cookies in an airtight container in the fridge.
Other Lemon Recipes You'll Love
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📖 Recipe
Lemon Curd Cookies
Ingredients
- 2.5 cups of gluten free flour make sure to use dairy free if you’re making them vegan
- ¾ cup confectioners’ sugar plus more for dusting
- 1 teaspoon kosher salt
- 2 sticks 1 cup unsalted butter at room temperature or vegan baking sticks
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh squeezed lemon juice
- ¼ cup milk of choice
- Eggless Lemon Curd
Instructions
- Preheat the oven to 325 degrees fahrenheit. Whisk together flour, ½ cup confectioners' sugar, and salt in a bowl.
- In a large bowl, beat butter or vegan baking sticks with ¼ cup confectioners' sugar, zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes.
- On low speed, beat in the gluten free flour mixture and milk of choice, alternating and starting and ending with the flour mixture.
- Roll dough into 1-inch balls and chill in the fridge for 10-15 minutes.
- Bake for 6 minutes. Remove sheets and carefully press the end of a wooden spoon handle into the center of each ball to indent. Continue to bake until an additional 6 minutes. Repeat making the hole with the back of the wooden spoon. Let cool completely on sheets.
- Dust completely cool cookies with confectioners’ sugar, spoon the eggless lemon curd into the indents and serve. Store any leftovers in an airtight container in the fridge. Enjoy!
Nutrition
The recipe for Eggless Lemon Curd is from Mommy's Home Cooking Easy Eggless Lemon Curd.
This Lemon Thumbprint Recipe was adapted from Martha Stewart's Pink Lemonade Thumbprint recipe.
John
Light and sharp cookies that made my party great! Five stars!