These Lemon Curd Cookies are like a burst of sunshine in your mouth! They're easy to make, with a simple dough that comes together in no time. Just roll the dough into little balls, make a thumbprint indentation, and fill it up with tangy lemon curd!
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These lemon curd cookies are the epitome of citrus paradise. With each bite, you experience a balance of sweet and tart flavors.
These cookies are the perfect treat for any time of day, whether you're enjoying them with a cup of tea or sneaking one as a midday pick-me-up.
Why You'll Love This Recipe
- The combination of buttery cookie dough and tangy lemon curd creates a refreshing and zesty flavor.
- This recipe is a breeze to whip up with just a handful of ingredients and easy-to-follow steps.
- These cookies strike the perfect balance between soft and crumbly.
Ingredients You'll Need
- Unsalted Butter: Provides a rich and creamy base that adds a wonderful flavor and tender texture to the cookies. Make sure it's at room temperature for easy mixing.
- Granulated Sugar: Adds just the right amount of sweetness to the cookies, balancing the tartness of the lemon curd.
- Large Egg: Acts as a binding agent, helping to hold the cookie dough together.
- Vanilla Extract: Enhances the overall flavor profile of the cookies.
- All-Purpose Flour: Provides structure and stability, resulting in cookies with a tender crumb.
- Baking Powder: Helps the cookies rise slightly and gives them a light and airy texture.
- Salt: Enhances the sweetness while also reducing any potential bitterness.
- Lemon Curd: A tangy filling made from fresh lemon juice, sugar, eggs, and butter. It adds a burst of bright citrus flavor and a delightful gooey center to each cookie.
Step-By-Step Instructions
Step 1: Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Step 3: Add the egg and vanilla extract to the butter mixture, and beat until well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Roll the cookie dough into small balls, and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each cookie.
Step 7: Spoon a small amount of lemon curd into the indentation of each cookie.
Step 8: Bake the cookies for 12-15 minutes, or until they are lightly golden brown around the edges.
Step 9: Remove the cookies from the oven, and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Make sure your butter is at room temperature before creaming it with the sugar. Softened butter blends more easily and evenly, resulting in a smoother cookie dough.
- When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tougher cookies.
- If the dough becomes too soft or sticky to handle, refrigerate it for 15-30 minutes before rolling into balls.
Variations
- Coconut: Add shredded coconut to the cookie dough for an extra tropical twist. You can either mix it into the dough or roll the dough balls in coconut before making the thumbprint indentation and adding the lemon curd.
- Cream Cheese: Blend cream cheese into the cookie dough for an extra rich and creamy texture.
- Glazed: Once the cookies have cooled, drizzle them with a simple lemon glaze made from powdered sugar and freshly squeezed lemon juice.
- Lemon-Lime: Incorporate lime zest and juice into the cookie dough along with the lemon ingredients.
Storing & Freezing
Storing: Place the cooled cookies in an airtight container. The cookies can be stored at room temperature for up to 3-5 days.
Freezing: Place the cookies in a single layer on a baking sheet lined with parchment paper and freeze them for about 1-2 hours, until they are firm. Transfer them to airtight freezer safe containers or freezer bags. Store in the freezer for up to 2-3 months.
Recipe FAQ's
Absolutely! While store bought lemon curd works perfectly fine, you can also make your own homemade lemon curd.
To prevent excessive spreading, make sure your butter is at the correct temperature (room temperature) and avoid over creaming it with the sugar. Also, chilling the dough for a short time before baking can help the cookies hold their shape better.
More Lemon Recipes You'll Love
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Lemon Curd Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup lemon curd
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the cookie dough into small balls, and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each cookie.
- Spoon a small amount of lemon curd into the indentation of each cookie.
- Bake the cookies for 12-15 minutes, or until they are lightly golden brown around the edges.
- Remove the cookies from the oven, and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure your butter is at room temperature before creaming it with the sugar. Softened butter blends more easily and evenly, resulting in a smoother cookie dough.
- When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tougher cookies.
- If the dough becomes too soft or sticky to handle, refrigerate it for 15-30 minutes before rolling into balls.
- Storing: Place the cooled cookies in an airtight container. The cookies can be stored at room temperature for up to 3-5 days.
- Freezing: Place the cookies in a single layer on a baking sheet lined with parchment paper and freeze them for about 1-2 hours, until they are firm. Transfer them to airtight freezer safe containers or freezer bags. Store in the freezer for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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