Lemon Curd Cookies (Printable)

Bright, buttery treats filled with tangy lemon for perfect sweet-zesty balance

# 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, store-bought or homemade

→ Finishing

08 - Powdered sugar, for dusting

# Directions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, beat butter and sugar until light and fluffy.
03 - Mix in egg yolk and vanilla extract until fully incorporated.
04 - Gradually blend in flour and salt until dough just comes together.
05 - Roll dough into 1-inch balls and place on prepared baking sheet, spacing 2 inches apart.
06 - Press thumb or spoon gently into center of each ball to form a well.
07 - Fill each indentation with approximately 1/2 teaspoon lemon curd.
08 - Bake for 10-12 minutes until edges begin to turn golden brown.
09 - Let cool on baking sheet for 5 minutes, then transfer to wire rack. Dust with powdered sugar before serving if desired.

# Expert Tips:

01 -
  • These cookies hit that perfect sweet-tart balance that keeps you reaching for just one more
  • The dough comes together in under 15 minutes but looks like you spent all afternoon in the kitchen
02 -
  • Warm lemon curd is easier to spoon into the cookies, so let it sit at room temperature for about 15 minutes before filling
  • The indentations will puff up slightly during baking, so press them a little deeper than you think you need to
03 -
  • Chill the dough for 15 minutes if it feels too soft or sticky to work with
  • Use a small cookie scoop or measuring spoon to make sure all your cookies are the same size

Go back