Lemon Curd Cookies (Printable)
Buttery cookies filled with tangy lemon curd for a 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)
→ Finishing
08 - Powdered sugar, for dusting
# How To Make It:
01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg yolk and vanilla extract until fully incorporated.
04 - Gradually blend in flour and salt, mixing until just combined. Avoid overmixing to prevent tough cookies.
05 - Roll dough into 1-inch balls and arrange on prepared baking sheet, spacing 2 inches apart.
06 - Using thumb or the back of a spoon, gently press a well into the center of each dough ball.
07 - Spoon approximately 1/2 teaspoon of lemon curd into each indentation.
08 - Bake for 10-12 minutes until edges begin turning golden brown while centers remain slightly soft.
09 - Let cookies rest on baking sheet for 5 minutes before transferring to wire rack. Dust with powdered sugar once completely cooled, if desired.
# Expert Advice:
01 -
- The lemon curd creates this gooey, tangy center that cuts through the buttery sweetness
- These cookies look impressive but are surprisingly simple to make
02 -
- Don't press too deep when making the thumbprints or the filling might leak during baking
- The lemon curd will bubble up in the oven, so fill conservatively
03 -
- Chill the dough for 15 minutes if it's too soft to handle
- Use a small cookie scoop to ensure uniform sizing for even baking