Lemon Curd Cookies (Printable)

Buttery cookies filled with tangy lemon curd, offering sweet and zesty perfection in every bite.

# Ingredient List:

→ 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:

01 - Preheat oven to 350°F and line baking sheet with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy using electric mixer or whisk.
03 - Mix in egg yolk and vanilla extract until fully incorporated.
04 - Gradually blend in flour and salt until dough just comes together. Do not overmix.
05 - Roll dough into 1-inch balls and place on prepared baking sheet, spacing 2 inches apart.
06 - Press thumb or back of spoon into center of each ball to form a deep well.
07 - Spoon approximately 1/2 teaspoon lemon curd into each indentation.
08 - Bake for 10-12 minutes until edges are just beginning to turn golden brown.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - Lightly dust cooled cookies with powdered sugar before serving.

# Helpful Tips:

01 -
  • The buttery dough crumbles perfectly while the lemon curd stays soft and jewel-like in the center
  • They come together in under 40 minutes but taste like you spent all afternoon in the kitchen
02 -
  • Overfilling the wells causes the lemon curd to bubble over and create a sticky mess on your pan
  • The dough firms up when chilled, so work quickly once you start rolling
03 -
  • Chill the dough for 30 minutes if it feels too soft or sticky to work with
  • Try lime curd or even a mix of lemon and lime for a citrus twist that surprises everyone

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