Lemon Curd Cookies

These tender lemon curd cookies are a burst of sunshine for any cookie plate. Chewy and buttery lemon cookies cradle homemade lemon curd and are finished with a cloud of powdered sugar. They have just the right balance of sweet and tart and are always a hit with lemon lovers. I first baked these for a summertime family get-together and they disappeared in minutes

I remember my cousin declaring these the most “lemony” cookies he ever tried and ever since they have been requested at every holiday

Ingredients

• Lemon curd: homemade or store bought for tangy creamy filling choose lemons that feel heavy for their size
• All purpose flour: builds structure and ensures chew
• Cake flour: adds tenderness and keeps cookies soft
• Cornstarch: gives the cookies their delicate crumb
• Baking powder and baking soda: ensure lift and gentle spread
• Salt: balances flavors and sharpens the lemon taste use fine sea salt for even mixing
• Unsalted butter: cold and cubed for a tender crumb choose high quality for rich flavor
• Granulated sugar: for cookie sweetness and rolling use pure cane for cleanest taste
• Large egg and egg yolk: help with richness chew and color
• Vanilla extract: rounds out citrus notes use pure vanilla for best taste
• Lemon extract: boosts citrus flavor when lemons are mild
• Freshly squeezed lemon juice: infuses the dough with bright acidity
• Lemon zest: provides a double hit of aromatic lemon aroma
• Powdered sugar: adds sweetness and creates a beautiful finish on top

• For the best lemon curd pick lemons with shiny skins and avoid any that feel too light or show signs of shriveling

Step-by-Step Instructions

Prepare Lemon Curd:

Make your lemon curd and chill until firm It is easiest if you do this a day ahead Bold lemon flavor and smoothness come through with homemade curd

Mix Dry Ingredients:

In a large bowl whisk together all purpose flour cake flour cornstarch baking powder baking soda and salt until well blended Even mixing is key to soft cookies

Cream Butter and Sugar:

Using a stand mixer with a paddle attachment beat cold cubed butter and granulated sugar on medium speed for about three minutes The sugar and butter will become creamy and pale I love rubbing lemon zest into the sugar first for extra flavor

Add Wet Ingredients:

Add egg egg yolk vanilla extract lemon extract lemon juice and lemon zest Continue mixing just until everything is fully combined This adds layers of lemony brightness

Combine Wet and Dry:

With the mixer on low slowly add dry ingredients to wet Bat only until just combined Over mixing leads to denser cookies

Chill Dough:

Cover and refrigerate dough for at least thirty minutes Chilling lets the dough firm up and flavors deepen

Preheat Oven and Prep Pans:

Preheat oven to three hundred fifty degrees F Line baking sheets with parchment or silicone mats

Shape Cookies:

Let dough soften a few minutes at room temperature Scoop and roll dough into one to one and a half tablespoon sized balls Roll each ball first in granulated sugar then in powdered sugar to coat completely

Form Indentations and Fill:

Using your thumb or the end of a wooden spoon gently press a shallow dip into each dough ball Spoon about one teaspoon chilled lemon curd into each indentation

Bake:

Bake cookies for nine to ten minutes until the edges begin to turn golden and centers look just set Do not over bake for best chew

Cool and Finishing Touches:

Let cookies cool on sheets just two minutes then transfer to a wire rack While still warm use a round cutter or glass to swirl any rough cookie edges Add a bit more lemon curd if desired and a thick dusting of powdered sugar

Chill for Serving:

Store cookies in the refrigerator They taste best slightly cool

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The lemon curd is my secret ingredient and honestly makes the whole cookie My sister likes to sneak spoonfuls while I bake and her favorite thing is how creamy it stays even when cold At our last family brunch these cookies were gone before the coffee was finished brewing

Storage Tips

Keep lemon curd cookies tightly covered or in a sealed container in the refrigerator up to four days Because of the curd filling avoid leaving them out at room temperature for long periods They also freeze nicely for up to two months Place parchment between layers to prevent sticking and thaw in the fridge before serving

Ingredient Substitutions

If you are out of cake flour all purpose flour alone works fine though cookies may be slightly less tender For dairy free use vegan butter sticks chilled You can swap orange zest for lemon if needed but the flavor profile changes to more floral

Serving Suggestions

These cookies pair beautifully with afternoon tea or serve them as a light dessert after seafood or spring brunch meals For extra flair drizzle with thin ribbons of white chocolate or serve alongside a scoop of vanilla ice cream

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Cultural and Historical Context

Lemon curd cookies are a playful riff on classic thumbprints and show off the British love of curd as a sweet spread Lemon curd dates back centuries and was first used as a tart filling in English teatimes This cookie brings a bright modern twist to an old fashioned treat

Recipe FAQs

→ How do I keep the cookies soft and chewy?

Chilling the dough helps maintain a soft texture and prevents spreading, resulting in chewy cookies.

→ Can I use store-bought lemon curd?

Yes, both homemade and store-bought lemon curd work well for the filling.

→ Why should I roll the dough in two sugars?

Rolling in granulated, then powdered sugar creates a crackled, sweet finish and lovely appearance.

→ What's the best way to shape the cookies?

Use your thumb or a small tool to make an indentation, then fill with chilled curd before baking.

→ How should the cookies be stored?

Keep cookies refrigerated to maintain freshness, especially if using homemade curd.

→ Can I prepare the lemon curd in advance?

Yes, making the curd the day before ensures it's well-chilled and ready to use during baking.