Lemon Curd Cookies (Printer-friendly)
Bright, buttery treats featuring tangy lemon filling for the perfect sweet-zesty balance.
# 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
# How to Prepare:
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, being 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 dough ball.
07 - Fill each indentation with about 1/2 teaspoon of lemon curd.
08 - Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, dust cooled cookies with powdered sugar before serving.
# Expert Advice:
01 -
- The buttery cookie cradle balances the intense lemon filling so nothing overwhelms your palate
- These cookies look like you spent hours on them but come together in under 40 minutes
02 -
- Overfilling the centers causes the lemon curd to bubble over and create a sticky mess on your pan
- The dough softens quickly as you work, so keep unused dough chilled while the first batch bakes
03 -
- Chilling the formed dough balls for 15 minutes before baking helps the cookies hold their shape better
- A small cookie scoop creates uniform portions that bake evenly and look professional