Lemon Curd Cookies (Print Version)

Soft, buttery lemon cookies filled with tangy homemade curd, finished with sweet powdered sugar dusting.

# Ingredients:

→ Dry ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1 cup cake flour
03 - 1 tsp cornstarch
04 - 1/2 tsp baking soda
05 - 1/2 tsp baking powder
06 - 1/2 tsp salt

→ Wet ingredients

07 - 12 Tbsp unsalted butter, cold, cubed
08 - 1 cup granulated sugar
09 - 1 large egg
10 - 1 large egg yolk
11 - 1/2 tsp vanilla extract
12 - 1/2 tsp lemon extract
13 - 2 Tbsp fresh-squeezed lemon juice
14 - 2 tsp lemon zest

→ Rolling and dusting

15 - 1/4 cup granulated sugar
16 - 1/4 cup powdered sugar, plus more for dusting

→ Lemon curd

17 - Chilled lemon curd (store-bought or homemade)

# Steps:

01 - Make the lemon curd in advance to allow it to chill. Make it the day before if possible for easier preparation when baking the cookies.
02 - In a large mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - Using a stand mixer with a paddle attachment, cream cold butter and granulated sugar on medium speed for 2-3 minutes, scraping the bowl as needed. For enhanced flavor, rub lemon zest into the sugar before adding to butter.
04 - Add the egg, egg yolk, vanilla extract, lemon extract, lemon juice, and any remaining lemon zest. Mix until combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to maintain a soft dough texture.
06 - Cover and refrigerate the dough for at least 30 minutes or up to 3 days. This helps enhance flavor and prevent spreading during baking.
07 - Preheat the oven to 350°F (175°C). Line baking trays with parchment paper or silicone baking mats. Let the chilled dough sit at room temperature for a few minutes.
08 - Roll dough into 1-1 1/2 Tbsp-sized balls. Roll each ball in granulated sugar, then in powdered sugar. Place on prepared trays.
09 - Use your thumb, a wooden spoon's end, or a wine cork to press a shallow indentation into each cookie. Fill each indentation with approximately 1 teaspoon of chilled lemon curd.
10 - Bake for 9-10 minutes or until the edges are lightly golden. Avoid overbaking. Let cookies cool for 2 minutes before transferring to a cooling rack.
11 - While warm, adjust cookie shape if uneven by spinning a larger round cutter around each cookie. Add more lemon curd to the center if desired and dust with additional powdered sugar.
12 - Store cookies in the refrigerator for up to 4 days. Enjoy chilled for the best flavor and texture.

# Notes and Tips:

01 - Spoon and level flour to avoid over-measuring, which may lead to dense cookies.
02 - Underbaked cookies retain a soft, chewy texture while overbaked ones may turn dry.
03 - Prepare lemon curd ahead of time to streamline the baking process.
04 - Overmixing the dough can result in a dense, less desirable texture.

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