Lemon Curd Cookies
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4.7
150 reviews
Excellent
Lemon Curd Cookies
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These thin and chewy Lemon Curd Cookies feature a soft and buttery lemon cookie filled with a bright, citrusy homemade lemon curd. They're dusted with powdered sugar for a beautiful finishing touch and are a lemon lovers dream cookie!
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Ingredients
- Lemon curd recipe
- 1 1/4 cups all-purpose flour
- 1 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 12 Tbsp. unsalted butter, cold, cubed
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon extract
- 2 Tbsp. fresh-squeezed lemon juice
- 2 tsp. lemon zest
For rolling and dusting
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar, plus more for dusting
Instructions
- Make the lemon curd first. I like to make the curd the day before so it's chilled and ready to go when I want to make these lemon curd cookies.
- Whisk the dry ingredients together in a large mixing bowl: All-Purpose flour, cake flour, corn starch, baking powder, baking soda and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment cream the butter and sugar on medium speed until combined, about 2-3 minutes. Scraping down the sides of the bowl as needed. (Pro tip: I love rubbing the lemon zest and sugar together in this step, and then creaming the butter and lemon sugar together for a more lemony forward cookie!)
- Add in the egg, egg yolk, lemon juice, lemon zest (if you didn't add it in the previous step), lemon extract, vanilla extract. Gradually add in the dry ingredients just until combined, careful not to over mix.
- Chill the dough for at least 30 minutes, or up to 3 days. Chilling the dough helps develop the flavors, prevents cookies from spreading and just makes the dough easier to work with.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or Silpat/silicone baking mats.
- Let the dough sit at room temperature for a few minutes. Then scoop and roll the cookie dough into 1-1 1/2 Tbsp. sized cookie dough balls. Roll in graduated sugar first, then in powdered sugar and place on prepared cookie sheet. Recipe yields ~32 cookies
- Use your thumb, the end of a wooden spoon, or a wine cork to press a shallow indentation into the middle of each cookie. Fill each indent with about 1 teaspoon chilled lemon curd.
- Bake for 9-10 minutes or until the edges are lightly golden brown. Do not over bake. Remove from the oven, let them cool for just a minute or two then transfer to a cooling rack. Transferring them early on helps prevent them from cooking longer on the hot baking sheet.
- If your cookies aren't perfectly circular, while the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges.
- Add more lemon curd in the middle, if desired, and dust with additional powdered sugar.
- Store lemon curd cookies in the refrigerator for up to 4 days. Whether you use store-bought or homemade curd, the cookies needs to be kept in the refrigerator. Enjoy!
Notes
- Spoon and level the flour: Make sure to spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup. This helps prevent you from using too much flour in the cookies. Too much flour can cause the cookies to be cakey and bland. Be sure to not over bake the cookies. Slightly under baked is the way to go, and they will be dry if you over bake. Make the easy lemon curd in advance. Lemon curd is simple to make, but it does require fridge time. When making these cookies, prep the lemon curd the day before. Careful not to over mix the cookie dough after the dry ingredients are added in. This can lead to dense, dry cookies.
- Spoon and level the flour: Make sure to spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup. This helps prevent you from using too much flour in the cookies. Too much flour can cause the cookies to be cakey and bland.
- Be sure to not over bake the cookies. Slightly under baked is the way to go, and they will be dry if you over bake.
- Make the easy lemon curd in advance. Lemon curd is simple to make, but it does require fridge time. When making these cookies, prep the lemon curd the day before.
- Careful not to over mix the cookie dough after the dry ingredients are added in. This can lead to dense, dry cookies.
Nutrition Information
Show Details
Serving
1cookie
Calories
199kcal
(10%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
45mg
(15%)
Sodium
196mg
(8%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
248IU
(5%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32small
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 199kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 196mg | 8% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
150 reviews
Excellent
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