Lemon Curd Cookies (Printer-friendly)
Buttery cookies filled with tangy lemon curd, offering a perfect balance of sweet and zesty flavors.
# 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 Make It:
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.
03 - Beat in the egg yolk and vanilla extract until well 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 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 Hints:
01 -
- These cookies strike that magical balance where tart lemon cuts through rich butter, making it impossible to eat just one
- The dough comes together in minutes but looks like you spent all afternoon in the kitchen
02 -
- Chill the dough for 15 minutes if it feels too soft or sticky to work with
- Dont overfill the thumbprints or the lemon curd will bubble over during baking
03 -
- Use a small cookie scoop to get perfectly uniform dough balls
- Rotate the baking sheet halfway through for even browning