Lemon Curd Cookies
User Reviews
4.7
Lemon Curd Cookies
Description
The Lemon Curd Cookies recipe begins by preparing lemon curd in advance, providing a rich citrus filling. The cookie dough combines two types of flour with cornstarch, leavening agents, and salt for controlled texture. Cold cubed butter is creamed with sugar and lemon zest to infuse brightness. Eggs and extracts add moisture and flavor complexity. The lemon juice adds fresh acidity.
After combining dry and wet ingredients carefully to avoid overmixing, the dough is chilled to prevent spreading and to deepen flavor. Cookies are formed by rolling in a mixture of granulated and powdered sugar, which creates a slightly crisp and sweet exterior after baking.
These cookies deliver a soft crumb with a pronounced lemon profile thanks to the zest, juice, and lemon curd. The recipe’s stepwise preparation accentuates the freshness and texture contrast.
Notes highlight the importance of spooning and leveling flour for accurate measurement to avoid cakey or bland results. Slight underbaking preserves softness. Preparing lemon curd ahead helps with timing, and careful mixing limits toughness.
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. lemon fresh-squeezed 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 flour instead of scooping to prevent using too much and avoid cakey cookies.
- Do not overbake; slightly underbaked cookies remain soft and tender.
- Make lemon curd in advance to allow refrigeration and ease cookie preparation.
- Avoid over-mixing dough after adding dry ingredients to maintain cookie texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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