Lemon Curd Cookies (Printable Version)

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

# What You'll Need:

→ 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

→ Optional Finishing

08 - Powdered sugar for dusting

# How to Make It:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer or whisk.
03 - Beat in the egg yolk and vanilla extract until fully incorporated.
04 - Gradually mix in the all-purpose flour and salt until just combined, being careful not to overmix.
05 - Roll dough into 1-inch balls and place on the prepared baking sheet, spacing them 2 inches apart.
06 - Using your thumb or the back of a spoon, gently press an indentation into the center of each dough ball.
07 - Fill each indentation with about 1/2 teaspoon of lemon curd.
08 - Bake for 10–12 minutes, or until the edges are just beginning to turn golden brown.
09 - Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally dust with powdered sugar before serving.

# Expert Insights:

01 -
  • The buttery dough melts in your mouth while the tart lemon curd cuts through all that richness perfectly
  • They look impressive but come together in under 40 minutes, even if you are a novice baker
02 -
  • Overfilling the wells with lemon curd is the most common mistake, and it will cause the filling to bubble over and make a mess of your baking sheet
  • The dough softens quickly as you work with it, so keep a bowl of ice water nearby to dip your thumb in between pressing each cookie
03 -
  • If your lemon curd is quite thick, warm it slightly in the microwave before filling the cookies so it spreads more easily
  • Dusting with powdered sugar works best when the cookies are completely cool, otherwise the sugar will melt into the lemon filling

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