Sour Cream Lemon Curd Cookies

These tender sour cream lemon curd cookies capture everything I love about bright citrus desserts. Each cookie is soft and pillowy with just the right balance of sweet and tart, and they are filled with a generous spoonful of luscious lemon curd that bakes right in. If you want cookies that feel like sunshine on your table, these are the perfect treat.

I made a double batch for my daughter’s birthday picnic, and people raved about the fresh lemon flavor the cookies did not last long at all

Ingredients

• All-purpose flour: gives structure while keeping a soft crumb look for a fine white flour for the most tender cookies
• Baking powder and baking soda: help the cookies puff and crackle use fresh for the best rise
• Salt: sharpens the lemon flavor and balances the sweetness opt for fine sea salt if possible
• Unsalted butter: makes the cookies rich and gives a flaky bite high-fat European butter will take them over the top
• Granulated sugar: adds sweetness and sparkle roll the cookies for a classic crackle finish use organic if you can for pure flavor
• Lemon zest: brings that unmistakable fresh citrus aroma choose bright yellow lemons with thin skin for maximum zest and oil
• Pure vanilla extract: ties together the lemon and dairy notes check for real extract not imitation
• Large egg: binds everything together and helps the structure use a room temperature egg for even mixing
• Full-fat sour cream: adds amazing tenderness and a gentle tang avoid low-fat as it can cause spreading or dryness
• Powdered sugar: adds a pretty contrast and keeps cookies extra soft
• Homemade lemon curd: creates a vibrant tart center for showstopping flavor homemade brings unbeatable freshness and color

Step-by-Step Instructions

Make Lemon Cookie Dough:

Whisk together flour baking powder baking soda and salt in a large bowl to ensure even distribution. In a separate bowl beat softened butter with sugar lemon zest and vanilla for at least 2 minutes until light and airy this step builds your creamy foundation for tender cookies. Mix in the egg and then the sour cream blending well. Gently fold in the flour mixture by hand just until combined overmixing will toughen the dough.

Shape and Chill Dough:

Turn out the sticky dough onto plastic wrap dust your hands with flour and roll the dough into a log about 10 to 12 inches long. Wrap well and chill for 2 hours to develop flavor and make it easy to handle.

Preheat and Prepare Pans:

Set your oven to 375 degrees to start. Line two large baking sheets with parchment for easy removal and cleanup.

Portion and Coat Cookies:

Slice the chilled log into 18 equal pieces. Roll each one into a smooth ball. Roll generously in granulated sugar then again in powdered sugar coating fully for the crackle effect. Space the cookies at least 3 inches apart on the sheets to allow for spreading.

Fill with Lemon Curd:

Use a round half-teaspoon measuring spoon to press a deep well into the center of each cookie careful to keep the edges from cracking by gently pressing the dough together as needed. Fill each indent with a heaping teaspoon of thick lemon curd right to the top.

Bake to Perfection:

Bake the cookies for 3 minutes at 375 degrees to set the outside crust then reduce temperature to 350 degrees and bake for another 10 minutes. You want the cookies puffed just starting to brown at the edges and the lemon curd matte not wet.

Cool and Garnish:

Let cookies cool on the tray for 2 minutes then carefully move to a rack to cool completely. Give them a final dusting of powdered sugar if desired before serving.

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My favorite part is the smell of zest when making the dough it fills the whole kitchen and always reminds me of baking days with my aunt her secret was always using fresh zest in everything

Storage Tips

These cookies stay soft at room temperature for up to three days just store in an airtight container layering parchment between so the curd does not rub off. For longer storage freeze baked cookies in a single layer first then transfer to a sealed bag they thaw beautifully overnight.

Ingredient Substitutions

If you cannot find full-fat sour cream Greek yogurt is a good swap to keep them soft and tangy. Bottled lemon juice does not offer the same flavor or texture for the curd so try to stick with fresh lemons. Gluten-free all-purpose flour blends with xanthan gum may be used if you need a wheat-free version just expect slightly less tenderness.

Serving Suggestions

Serve these lemon curd cookies with hot tea or a simple vanilla ice cream for a beautiful dessert plate. They are also lovely as part of a spring brunch spread especially around Easter or Mother’s Day.

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Cultural and Historical Context

Lemon curd is a traditional British preserve once used to fill tarts and cakes. Pairing it with rich American butter cookies like these brings the best of both worlds for a treat that feels familiar but just a little extra special. I always picture afternoon teas or summer garden parties when I make them.

Recipe FAQs

→ How does sour cream affect cookie texture?

Sour cream adds moisture and softness, yielding a tender, cake-like crumb in every bite.

→ Can I use store-bought lemon curd?

Absolutely, store-bought lemon curd works, but homemade curd offers fresher, brighter flavor.

→ Why roll the dough in both sugars?

Rolling in granulated then powdered sugar gives a delicate crinkle finish and adds subtle sweetness.

→ What's the best way to prevent dough cracking?

Gently press and shape the dough with your fingers if cracks appear while making indents for the curd.

→ Can these cookies be made ahead?

Yes, the dough can be chilled overnight and baked fresh, or the finished cookies stored airtight.