Lemon Curd Cookies (Print Version)
Buttery cookies filled with tangy lemon curd, offering perfect sweet-zesty balance in every bite.
# What You'll Need:
→ Cookie Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - 3/4 cup (150 g) granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 teaspoon salt
→ Filling
07 - 1/2 cup (120 g) lemon curd, store-bought or homemade
→ Optional Finishing
08 - Powdered sugar for dusting
# Step-by-Step Guide:
01 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer or whisk.
03 - Beat in the egg yolk and vanilla extract until fully incorporated.
04 - Gradually mix in the flour and salt until just combined. Be careful not to overmix.
05 - Roll dough into 1-inch (2.5 cm) balls and place on the prepared baking sheet, spacing them 2 inches apart.
06 - Using your thumb or the back of a spoon, gently press an indentation into the center of each ball.
07 - Fill each indentation with about 1/2 teaspoon of lemon curd, being careful not to overfill.
08 - Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally dust with powdered sugar before serving.
# Expert Suggestions:
01 -
- The lemon curd creates this incredible jam-like center that stays soft even after baking, giving you that perfect contrast between crisp buttery edges and gooey fruit filling.
- These cookies look impressive enough for a tea party but come together with pantry staples you probably already have on hand.
02 -
- The indentation you make before baking will shrink as the cookies spread, so press deeper than you think you need to.
- If your lemon curd is particularly runny, chill the shaped cookie dough in the fridge for 15 minutes before filling and baking to prevent spreading.
03 -
- Chill your baking sheet between batches if you're making multiple trays, as a hot pan will cause the dough to spread too quickly before the edges set.
- Use a small cookie scoop or melon baller to portion the lemon curd evenly, as trying to guess half-teaspoon amounts will only lead to frustration and inconsistent cookies.