The Best Lemon Curd Crinkle Cookies

Lemon curd crinkle cookies - soft, chewy cookies rolled in powdered sugar with homemade lemon curd swirled right into the dough.

Honestly, there is no dramatic backstory here. It is spring, lemons exist, and that felt like reason enough. These lemon curd crinkle cookies came together because the season basically demanded something bright and citrusy, and once lemon curd got involved, there was no going back. 

If you are already a fan of lemon desserts, you might also love my lemon pistachio cake, lemon blueberry cake, or classic lemon cake - consider this your warning that a lemon spiral may be beginning.

Why You'll Love This Recipe

• The dough is made with cream cheese and softened butter, which keeps these cookies incredibly soft and chewy for days.
• Homemade lemon curd gets swirled directly into the lemon cookie dough so every bite has a ribbon of tart, jammy lemon flavor.
• The double roll in granulated sugar and powdered sugar gives you that classic crinkle look with zero fuss.
• No chilling the dough balls required - you scoop, roll, and bake
• They taste like spring in cookie form, which is a completely valid reason to make them.

 Ingredient Overview

Here is a quick look at what you need and why each one matters:

• Unsalted butter and cream cheese - both at room temperature, this combination is what gives these lemon crinkle cookies their soft and chewy texture.
• Granulated sugar - sweetens the dough and helps create that crinkled, crackly top.
• Egg and egg yolks - the extra egg yolks add richness and contribute to the chewiness.
• Vanilla extract - a small amount goes a long way in rounding out the lemon flavor.
• Lemon zest and fresh lemon juice - both are in the dough, so the lemon flavor is real and present, not vague.
• All purpose flour, cornstarch, baking soda, baking powder, and salt - the cornstarch keeps things tender, the leavening gives you lift, and the salt makes everything taste better.
• Lemon curd - the star of the show, swirled into the lemon cookie dough right before scooping.
• Powdered sugar and granulated sugar for rolling - the granulated sugar goes on first as a base, then the powdered sugar goes on thick for that signature crinkle finish.

How to Make Lemon Curd Crinkle Cookies

Here is a quick overview before you dive into the recipe card:

• Start by making the lemon curd so it has time to cool completely in the fridge before you need it.
• In a bowl, beat the butter and cream cheese together until smooth.
• Add the sugar, egg, egg yolks, vanilla extract, lemon zest, and fresh lemon juice.
• Add the dry ingredients including flour, cornstarch, baking soda, baking powder, and salt and mix on low just until no flour streaks remain.
• Drop spoonfuls of lemon curd over the dough and fold gently with a rubber spatula just 3 to 4 times - you want swirls, not a fully mixed batter.
• Scoop the lemon cookie dough into balls using about 3 tablespoons each,
• Roll in granulated sugar, then coat generously in powdered sugar.
• Place 7 dough balls evenly spaced on each parchment paper lined baking sheet and bake at 350 degrees for 12 to 14 minutes.
• Let them cool on the baking sheet for 5 to 7 minutes before transferring - they firm up as they cool and the chew really sets in.

What Are Lemon Crinkle Cookies?

Lemon crinkle cookies are soft, chewy lemon cookies rolled in powdered sugar before baking. As they bake, the cookie puffs and spreads while the sugar coating sets, which causes the surface to crack and give you that signature crinkled look. This version takes it a step further by swirling homemade lemon curd directly into the dough! Which adds a jammy, tart ribbon of flavor to every single cookie. Think lemon bars met a crinkle cookie and decided to collaborate.

What Are Common Crinkle Cookie Baking Mistakes?

A few things can go wrong with crinkle cookies, so here is what to watch out for:

• Skimping on the powdered sugar - you want a generous coat, not a light dusting. If you can still see the dough through the sugar, add more
• Overmixing after adding the flour - mix just until the flour mixture disappears. Overdoing it makes the cookies tough instead of chewy
• Overbaking - pull them from the oven when the centers still look glossy and underdone. They will continue to set on the hot baking sheet
• Not folding the lemon curd gently - you want ribbons of curd throughout the dough, not a fully incorporated batter. Three to four folds with a rubber spatula is plenty
• Curdling the lemon curd - when making the curd, whisk constantly and keep the heat at medium low. Walking away is not recommended
• Using cold butter or cream cheese - room temperature really matters here. Cold ingredients do not cream properly and the texture of the dough will suffer

Frequently Asked Questions

Here are some common questions about these lemon curd crinkle cookies:

• Can I use store bought lemon curd? Yes, you can. Homemade has a fresher flavor but a good quality store bought curd works fine if you are short on time
• Why do my crinkle cookies not crinkle? Usually this comes down to one of two things: not enough powdered sugar coating or the dough spread too fast before the crust could set. Make sure your powdered sugar coat is thick and your oven is fully preheated before the cookies go in
• Can I make the lemon curd ahead of time? Yes and you should. The curd needs to cool completely before you fold it into the dough, so making it a day ahead is a great idea
• What does the cornstarch do? It keeps the cookies tender and soft. It is a small addition that makes a noticeable difference in texture
• Can I use a paddle attachment for this recipe? Yes, if you are using a stand mixer, the paddle attachment works perfectly for creaming the butter and cream cheese and mixing in the sugar and eggs
• My powdered sugar melted into the cookie. What happened? This can happen if the dough was too warm or sticky. Make sure you are rolling in granulated sugar first before the powdered sugar - that base layer helps the powdered sugar stick and stay put during baking

How to Store Lemon Curd Cookies

Store your lemon curd crinkle cookies in an airtight container at room temperature for up to 4 days. Because the dough contains cream cheese and lemon curd, keeping them in a cool spot is a good idea, especially in warmer months. They actually get chewier on day two, which is either a bonus or a reason to hide them from everyone else in your house.

Freezing

These cookies freeze well. Let them cool completely, then layer them between sheets of parchment paper in an airtight container and freeze for up to 2 months. Thaw at room temperature for about an hour before serving. You can also freeze the unbaked dough balls before rolling them in sugar - just roll them in both sugars right before baking straight from the fridge. Happy baking!

FOR MORE LEMON AND COOKIE RECIPES!

• Easiest Lemon Sheet Cake With Lemon Curd
• Tasty Lemon Blueberry Muffin Cookies 
• Best Copycat Starbucks Lemon Loaf Cake Recipe
• Frosted Coconut Lime Sugar Cookie

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Recipe

Lemon Curd Crinkle Cookies

Molly Murphy

These Lemon Curd Crinkle Cookies are soft, chewy lemon cookies rolled in powdered sugar with ribbons of homemade lemon curd swirled right into the dough.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 14 Cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the lemon curd

• 1 cup granulated sugar
• 1 Tablespoon lemon zest
• ½ cup fresh lemon juice
• 3 large eggs
• 4 egg yolks
• 4 Tablespoons unsalted butter

For the cookie

• ½ cup unsalted butter room temperature
• ¼ cup full-fat cream cheese room temperature
• 1 cup granulated sugar
• 1 large egg room temperature
• 2 large egg yolk room temperature
• 1 teaspoon lemon extract
• 1 tablespoon lemon zest
• 1 ½ tablespoons fresh lemon juice
• 2 ⅔ cups all-purpose flour
• 2 teaspoon cornstarch
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• ½ cup lemon curd recipe above

For rolling

• ½ cup granulated sugar
• 1 cup powdered sugar

Instructions

 

For the curd

• In a medium saucepan, whisk the sugar, lemon zest, and lemon juice. Place over medium heat.
  1 cup granulated sugar, 1 Tablespoon lemon zest, ½ cup fresh lemon juice
• While the sugar mixture is cooking, In a small bowl, whisk together the whole eggs and yolks until combined.
  3 large eggs, 4 egg yolks
• When the sugar mixture is has warmed up and the sugar has slightly dissolved. Add the entire egg mixture and whisk constantly.
• Whisking constantly, start cooking the mixture over medium-low heat until it's thick like pudding, about 6 to 8 minutes. It will start to bubble and get slightly thicker! Keep whisking and cook for about 30 more seconds Remove from the heat and whisk in the butter until fully incorporated.
  4 Tablespoons unsalted butter
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it come to room temperature and then refrigerate. Let it cool completely before making the cookies

For the cookies

• Preheat your oven to 350F. Line 2 baking sheets with parchment paper. Set aside.
• In a bowl of a stand size mixer or with an electric hand mixer, beat the butter and cream cheese together until light and fluffy, about 2-3 minutes. Scrape down the sides with a rubber spatula.
  ½ cup unsalted butter, ¼ cup full-fat cream cheese
• In a small bowl, add the sugar and the lemon zest. Mix with your finger and pressed the lemon zest and sugar together. This releases the oil from the zest and creates a strong lemon flavor!
  1 cup granulated sugar, 1 tablespoon lemon zest
• Add the granulated sugar and beat until well combined, about 2 minutes.
• Mixing one at a time, add the whole egg, mix on medium speed for 30 seconds, and then the two egg yolks one at a time, mixing well after each. Scrape the sides and the bottom with a rubber spatula! Then mix on low, the vanilla, and lemon juice.
  1 large egg, 2 large egg yolk, 1 teaspoon lemon extract, 1 ½ tablespoons fresh lemon juice
• Add the flour, cornstarch, baking soda, baking powder, and salt. Mix on low just until it's combined and there are no more flour streaks.
  2 ⅔ cups all-purpose flour, 2 teaspoon cornstarch, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
• Drop spoonfuls of lemon curd over the dough and fold gently with the rubber spatula, just 3-4 times to create ribbons throughout - you want swirls, not a fully mixed dough.
  ½ cup lemon curd
• Get two small bowls and put about ½ cup of granulated sugar and 1 cup powder sugar.
  ½ cup granulated sugar, 1 cup powdered sugar
• Scoop dough into balls (about 3 tablespoons each), roll first in granulated sugar then generously coat in powdered sugar. You want to make sure it is really coated
• Place 7 dough balls on each sheet pan evenly space apart.
• Bake for 12-14 minutes until edges are just barely set but centers still look underdone and glossy
• Let cool on the baking sheet for 5-7 minutes before transferring - they will firm up as they cool!

Keyword lemon, cookies, summer, curd

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