If you’re looking for a citrusy summer treat, look no further. These soft and buttery shortbread cookies are filled with a homemade lemon curd and drizzled with glaze!
Remember that lemon curd that I just posted? Well, here is a great to feature it, unless you’ve already used it up (I may or may not have eaten some with a spoon).
This lemon curd cookie starts with a soft and buttery shortbread. Then we fill it with the homemade lemon curd and finally top it off with some drizzles of glaze. What’s not to love?
I kept my prepared cookie dough (after it was shaped and indented) for at least 24 hours. I was hoping to bake it one evening but ran out of time. So, I left the cookies in the fridge overnight and baked them the next evening. They turned out fine. Don’t feel pressured to bake them right away – in fact, the cookies will spread less if they chill a little longer.
I kept about 4 cookies for the 3 of us and I gave the rest away at the rink after a Learn to Skate class I was teaching. Man, these cookies went FAST. My best skating friend K said that these cookies ranked in her Top 5 of her all-time favorite treats. One other skater told me not to bring them in again because she’d eat the whole batch.
My family and I enjoyed these too. In fact, my husband couldn’t figure out anywhere they could be improved. He was teetering between a 4.5 star rating and a 5 but ended up with a 4.5. Addie and I were in the same boat. All in all, these lemon curd cookies were pretty much perfect and got great reviews all around.
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Lemon curd cookies
- 1 cup (2 sticks or 16 Tablespoons) unsalted butter room temperature
- ¾ cup granulated sugar
- ½ teaspoon almond extract optional
- ¾ teaspoon vanilla extract
- 1 Tablespoon corn starch
- ¼ teaspoon salt
- 2 cups plus 2 Tablespoons all-purpose flour
- ½ cup lemon curd store-bought or homemade (see below for a quick 5-ingredient recipe)
- ½ cup granulated sugar for rolling the cookies
- 1 cup powdered sugar
- 2 Tablespoons milk of choice
- 1 drop almond extract
Make the cookies
- In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add the almond extract, vanilla, corn starch and salt. Mix until well blended. Turn the mixer to low and add in the flour. Do not over mix.
- Line two baking sheets with parchment paper or silicone mats. Set aside.
- Using a medium cookie scoop or two spoons, scoop out balls of dough. Roll them in the ½ cup of granulated sugar until the dough is coated on all sides. Using your thumb or forefinger, make an indentation in the middle of the dough so it forms a small well. Place the cookie on your prepared baking pan. Repeat with the remaining dough, making sure to leave at least 2 inches in between each cookie. Cover and refrigerate for 1 hour.
- Remove the cookies from the refrigerator and fill each well (but not overfilling them) with your lemon curd. Return the cookies to the refrigerator again and chill for another 10 minutes.
- Preheat your oven to 350°F. Bake the cookies in your preheated oven for 8-10 minutes or until the tops are no longer glossy and the edges just start to turn brown (do not over bake these!). Allow the cookies to cool before glazing.
Make the glaze
- In a small bowl or measuring cup, whisk together the powdered sugar, milk and almond extract. Drizzle this over the cooled cookies and allow it to set before serving.