Name: Lemon Curd Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 20 cookies
Cuisine: American

From the Cook

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Warning0 allergens identified

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Preheat the oven to 350℉. Prepare two baking sheets by lining them with parchment paper or silicone baking mats.

Whisk the cake mix, eggs, and vegetable oil in a big bowl for 2 minutes or until they are smooth and fully incorporated.

Put the powdered sugar in a small bowl.

Scoop the cookie batter using a 1½ Tablespoon cookie scoop and coat the cookie dough balls thoroughly with confectioner's sugar.

On the prepared cookie sheets, ensure that the coated cookie dough balls are spaced at a minimum of 3 inches apart.

Bake until lightly golden for 10-12 minutes.

Take a teaspoon measuring spoon and press it into the center of each cookie to make an indentation. Then, let them cool for 5 minutes.

Add approximately 1 teaspoon of lemon curd into every cookie well.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Chill Dough Before Scooping 🧊
Refrigerate the cake mix dough for at least 30 minutes before portioning to prevent spreading and ensure the lemon curd stays centered without leaking during baking.
Use Room Temperature Eggs 🥚
Bring eggs to room temperature before mixing to create a more uniform batter that incorporates better with the cake mix and oil, resulting in a tender, consistent cookie texture.
Seal Lemon Curd Pockets Properly 🍋
Pinch the dough edges firmly around the curd filling, overlapping them slightly to create a complete seal that prevents the tangy filling from escaping during baking.
Watch for the Golden Halo 👀
Bake until the edges are light golden but the centers still look slightly underbaked with a glossy appearance—they'll continue cooking on the pan and develop the signature shiny lemon curd center.
Let Cookies Cool on Pan First ⏱️
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack; this sets the structure without breaking open the delicate lemon curd filling.