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    Home ~ Recipes ~ Small Batch Cookie Recipes

    Small Batch Lemon Curd Cookies Recipe

    LAST UPDATED: May 25, 2020 · PUBLISHED: Jul 31, 2021 · BY: Sydney · 5 Comments

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    My easy recipe for cream cheese lemon curd thumbprint cookies recipe is so simple to make. Perfect made with homemade lemon curd recipe or mix it up and use a fresh pear jam. You can also make a small amount of lemon curd in the microwave with great results.

    If you enjoy this recipe then you might like my other small batch cookie recipes.

    a dozen lemon curd thumbprint cookies on wire cooking rack. this Recipe
    tempting baked lemon curd cookies

    Why You Will Love These Cookies  

    Slightly crispy edges and melt in your mouth creamy homemade lemon curd make these a light and delicious cookie that is extra easy to make.    

    Table of Contents
    • Why You Will Love These Cookies  
    • Ingredients
    • Baking Instructions
    • Cookie Filling Variations
    • How to store the cookies
    • Cookie Tips
    • Favorite Cookies Recipes You Like
    • 📖 Recipe
    • Comments

    Ingredients

    ingredients for lemon curd cookies recipe.
    simple ingredients for lemon curd thumbprint cookies
    • The cream cheese should be room temperature.
    • an all-purpose flour works best
    • The butter should be softened and at room temperature.
    • vanilla extract or substitute a vanilla paste.
    • powdered sugar makes it so much easier to cream the ingredients without having a gritty texture.
    • I prefer using my homemade lemon curd but you also get great results using a store bought version.
    • optional pear preserves

    Baking Instructions

    Preheat oven to 350 degrees

    In a large bowl, add the cream cheese, powdered sugar, and butter. Use an electric mixer ton low and cream the ingredients until smooth.

    butter, cream cheese, powdered sugar mixed in bowl.

    Add in the all-purpose flour and continue mixing to form a stiff batter.

    lemon curdcookie dough in bowl.

    Line a half baking sheet with parchment paper. Scoop out dough into equal size 1-inch balls and place the dough balls onto the parchment-lined baking sheet.

    lemon curdcookie dough ballson baking sheet.

    Lightly knead each ball and pat down into a roughly 2 inch diameter cookie and ¼ inch thick. Place back on parchment lined cookie sheet. My small quarter sheet pan is perfect for making small batch cookies.

    Use your thumb or back of a small spoon to make a small impression in the center of the cookie dough.

    lemon curd thumbprint cookie dough.

    Spoon in 1 teaspoon of lemon curd or other jam into the middle of each cookie.

    unbaked lemon curd cookie filled with lemon curd.

    Bake in 375 degree oven for about 20-22 minutes. Cookies will be lightly browned.

    Remove from oven and sprinkle lightly with powdered sugar. Let cool slightly before serving.

    baked lemon curd cookies on baking sheet.
    lemon curd cookies out the oven.

    For quick slideshow, directions visit the web story for my thumbprint cookies.

    Cookie Filling Variations

    • Different Flavor Curd: Orange curd is really good.
    • Homemade or Store bought Jam: try a homemade strawberry rhubarb jam or your favorite store bought jam.

    How to store the cookies

    If you don’t gobble these all up the same day, store the thumbprint cookies in an airtight container and can be stored refrigerated for 2-3 days. They will taste best if you let them return to room temperature before serving.

    Cookie Tips

    This recipe does not require rolling out the dough, I'll lightly knead and pat the dough into the desired size and shape using my hands.  For some recipes, this works almost as well as rolling out the dough. Be aware that with drop cookies you might not have a uniformly sized cookie.

    The taste and consistency of these cream cheese lemon curd cookies are part cookie, part biscuit.

    With the jam in the middle, you want to make sure the center is cooked properly.  I usually sacrifice one cookie by taking it out of the oven after twenty minutes and cutting it in half.  For a smaller cookie reduce the cooking time to around 15 minutes.

    Before baking, it's always a good idea to check the temperature of your oven.  Using an accurate oven thermometer makes all the difference in your baked goods. 

    These lemon curd cookies are equally good with any other jam you might have hanging around in your refrigerator.  I always have five or six different varieties and when I start getting overwhelmed with jams and preserves I make up a batch or two of these cookies.

    More favorite cookies The Easiest Vanilla Cookies Recipe Ever   & Fudgy Chocolate Cookies Recipe. In the mood for a light cookie, try my small batch Orange Sugar cookies

    Can you freeze lemon curd cookies?


    Yes, Let the cookies cool down to room temperature then place the cookies in a single layer in Ziploc freezer bag or airtight container. It's good to use parchment paper in between the layers. 
    For best quality freeze for up to a month.  These can be frozen longer but I’ve never had them in my freezer longer than a month. 

    Favorite Cookies Recipes You Like

    • Bisquick chocolate chip cookies stacked on plate.
      Small Batch Bisquick Chocolate Chip Cookies
    • close up of peanut butter cookies on white plate.
      Old Fashioned Peanut Butter Cookies (Criss Cross Pattern)
    • vanilla cookies
      Small Batch Vanilla Cookies Recipe
    • overhead view of place of square french shortbread cookies
      Small Batch French Shortbread Cookies

    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.

    📖 Recipe

    lemon curd cookies on parchment lined baking sheet.

    Lemon Curd Thumbprint Cookies

    These scrumptious cream cheese lemon curd cookies are part cookie, part biscuit. A less sweet treat that pairs well with coffee or tea.
    4.86 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 cookies
    Calories: 119kcal
    Author:Sydney Dawes

    Ingredients

    • 4 ounce cream cheese
    • ¾ cups flour
    • 4 tablespoons butter
    • ½ teaspoon vanilla
    • 2 tablespoons powdered sugar
    • 4 tablespoons lemon curd

    Instructions

    • Preheat oven to 350 degrees
    • In a large bowl use an electric hand mixer to mix the cream cheese, powdered sugar, and butter together.
    • Add in the flour to form a stiff batter.
    • Line a half baking sheet with parchment paper
    • Scoop out dough into equal size balls onto baking sheet.
    • Lightly knead each ball and pat down into a roughly 1.5 inch diameter cookie and ¼ inch thick. Place back on cookie sheet.
    • Make a small impression in center of cookie dough and spoon in 1 teaspoon of preserves into the middle and spread being careful not to reach the ends.
    • Bake in 375 degree oven for about 20-22 minutes. Cookies will be lightly browned.
    • Remove from oven and sprinkle lightly with powdered sugar. Let cool slightly before serving.

    Notes

    • For variety make half the batch with pear jam and half with lemon curd.
    • With the jam in the middle, you want to make sure the center is
      cooked properly.
    • Before baking, use an oven thermometer to check the temperature of
      your oven . 

    Nutrition

    Serving: 1g | Calories: 119kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 71mg | Sugar: 4g

    More Small Batch Cookie Recipes

    • coffee biscuits on white plate with baking sheet and jar of milk in background.
      Small Batch Coffee Cookies Recipe
    • close u or orange sugar cookies on parchment lined baking sheet.
      Small Batch Orange Sugar Cookies
    • stack of homemade chocolate chip cookies
      Small Batch Salted Chocolate Chip Cookies Recipe
    • Cut lemon bars on parchment paper with half lemon in foreground.
      Small Batch Lemon Bars Recipe with Graham Cracker Crust

    Reader Interactions

    Comments

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      Recipe Rating




    1. Anonymous

      June 25, 2019 at 10:48 pm

      4 stars

      Reply
    2. Anonymous

      June 18, 2019 at 6:02 pm

      5 stars

      Reply
    3. Anonymous

      June 14, 2019 at 10:47 pm

      5 stars

      Reply
    4. Ann

      June 13, 2019 at 12:23 pm

      Really tasty cookies.

      Reply
    5. Anonymous

      June 10, 2019 at 8:18 pm

      5 stars

      Reply

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

    More about me →

    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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