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lemon curd cookies dusted with powdered sugar

Lemon Curd Cookies

  • Author: Sloane
  • Prep Time: 1 hour
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 20 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: American


These lemon curd cookies are ultra soft cream cheese cookies dusted with powdered sugar and filled with a tart lemon curd.



For the lemon curd:

  • 150g (3/4 cup) granulated sugar
  • 14g (1 tbsp + 2 tsp) cornstarch
  • 1/2 tsp salt
  • 56g (1/4 cup; 1/2 stick) unsalted butter
  • 150g (3/4 cup) fresh lemon juice (from about 3 large lemons)
  • 5 egg yolks

For the cream cheese cookies:

  • 280g (2 1/3 cups) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 113g (1/2 cup; 1 stick) unsalted butter (room temp)
  • 8 oz (1 block) cream cheese (room temp)
  • 200g (1 cup) granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 tsp vanilla
  • 56g (1/2 cup) powdered sugar (for rolling and sprinkling)


For the lemon curd:

  1. In a medium bowl, whisk together the sugar, cornstarch, and salt until no lumps remain.
  2. In a medium saucepan over low-medium heat, melt the butter.
  3. Whisk in the sugar mixture, then the lemon juice and egg yolks until fully combined, about 1 minute.
  4. Use a rubber spatula to constantly stir the mixture for another 2-3 minutes or until large bubbles form in the center. Immediately remove from heat.
  5. Strain the lemon curd into a bowl. Press plastic wrap up against the surface to prevent a skin from forming, and chill for at least 2 hours or overnight.

For the cream cheese cookies:

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, cream cheese, and sugar together for about 2-3 minutes on medium speed.
  3. Add in the egg, egg yolk, and vanilla, and mix until fully combined.
  4. Lastly, add in the dry ingredients and mix until just combined.
  5. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
  6. Meanwhile, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  7. Once the dough has chilled, use a 2 tbsp cookie scoop to portion the dough.
  8. Roll each cookie dough ball in your hands, then roll in the powdered sugar and place on the baking sheet spaced about 2 inches apart.
  9. Flatten the cookie dough out slightly (as pictured above) and bake for about 12 minutes.
  10. Once the cookies come out of the oven, immediately press the centers with the back of a 1 tbsp spoon.
  11. Allow the cookies to cool completely on the baking sheet.

For assembly:

  1. Once the cookies are cool, sprinkle each of them with powdered sugar.
  2. Add a dollop of lemon curd to the centers of each cookie and serve!


  • Store these cookie is the fridge for about 3-5 days.
  • Store any leftover lemon curd in the fridge for up to one week.


  • Serving Size: 1 cookie
  • Calories: 255
  • Sugar: 20.9 g
  • Sodium: 175.6 mg
  • Fat: 12.5 g
  • Carbohydrates: 33.2 g
  • Protein: 3.4 g
  • Cholesterol: 94.3 mg

Keywords: lemon curd cookies, lemon curd thumbprint cookies, cream cheese cookies, lemon cookies with powdered sugar, tart lemon curd