Lemon Curd Cookies
Bright, buttery, and impossibly tender, these lemon curd cookies bring a burst of citrus flavor in every bite, perfect for any occasion.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Use high-quality butter (82% fat or higher) for the best mouthfeel.
- 1 cup granulated sugar Caster sugar may be used for a smoother crumb.
- 2 large eggs Room temperature is preferred for better emulsion.
- 2 cups all-purpose flour May substitute cake flour for softer cookies.
- 1 tablespoon lemon zest Increase to 1 1/2 tablespoons for more lemon flavor.
- 1/2 teaspoon salt Adjust if using salted butter.
- 1 teaspoon baking powder Ensure even distribution to prevent lumps.
For the Filling
- 1 cup lemon curd Use high-quality or homemade lemon curd for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cream the butter and sugar until light and fluffy for about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the lemon zest.
- Whisk together the flour, salt, and baking powder in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
- Make a small indent in the center of each cookie and fill it with lemon curd.
Baking
- Bake for 12–15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
Notes
Store in an airtight container in the fridge for up to 5 days. Can be frozen for up to 3 months.