Description
Enjoy these soft and buttery lemon curd cookies filled with tangy lemon curd and a hint of lemon zest. They’re a refreshing treat perfect for any occasion, sure to brighten your day!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon curd (store-bought or homemade)
- Zest of 1 lemon
- Powdered sugar, for dusting (optional)
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the lemon zest, ensuring it is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- While the dough is chilling, preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1 inch in diameter.
- Place the cookie balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Using your thumb or the back of a spoon, create a small indentation in the center of each cookie ball.
- Carefully spoon about 1/2 teaspoon of lemon curd into the indentation of each cookie.
- Optionally, sprinkle a little extra lemon zest on top of the curd.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar if desired.
- Store the cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.
Notes
- For a more indulgent treat, serve the cookies with a dollop of whipped cream or a scoop of vanilla ice cream.
- These cookies are perfect for tea parties, picnics, or as a delightful dessert after dinner.
- Prep Time: 30 minutes
- Cook Time: 15 minutes