Lemon Curd Cookies (Printable)
Buttery cookies filled with bright lemon curd for a perfect sweet-tangy balance.
# What You 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)
→ Finishing
08 - Powdered sugar, for dusting
# How-To:
01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar with electric mixer until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg yolk and vanilla extract until fully incorporated.
04 - Gradually blend in all-purpose flour and salt, mixing just until dough comes together. Do not overmix.
05 - Roll dough into 1-inch balls, approximately 2.5 cm diameter. Place on prepared baking sheet, spacing 2 inches apart.
06 - Using thumb or back of spoon, press gentle indentation into center of each dough ball, being careful not to crack edges.
07 - Spoon approximately 1/2 teaspoon lemon curd into each indentation, filling level with dough edges.
08 - Bake for 10-12 minutes until edges are just beginning to turn golden brown. Centers should remain pale.
09 - Let cookies rest on baking sheet for 5 minutes to set, then transfer to wire rack to cool completely.
10 - Dust cooled cookies generously with powdered sugar before serving, if desired.
# Expert Tips:
01 -
- The tart lemon cuts through the buttery richness so you never feel overwhelmed by sweetness
- They come together in under 40 minutes but taste like you spent all afternoon baking
02 -
- Overfilling the wells causes the curd to bubble over and create a sticky mess on your baking sheet
- These cookies are best the first day but the flavor actually develops overnight if stored properly
03 -
- Chill the dough for 15 minutes if it feels too sticky to work with
- A small cookie scoop makes uniform balls effortlessly