Lemon Curd Butter Cookies (Print version)
Buttery vanilla cookies topped with bright, tangy lemon curd filling for the perfect sweet-zesty balance.
# What you'll need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Filling
07 - 1/2 cup lemon curd
→ Finishing
08 - Powdered sugar for dusting
# Method:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, beat the butter and sugar until light and fluffy.
03 - Mix in the egg yolk and vanilla extract until fully incorporated.
04 - Gradually blend in the flour and salt until just combined, being careful not to overmix.
05 - Roll dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
06 - Using your thumb or the back of a spoon, press a gentle indentation into the center of each ball.
07 - Spoon approximately 1/2 teaspoon of lemon curd into each indentation.
08 - Bake for 10 to 12 minutes until edges just begin to turn golden.
09 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Dust cooled cookies with powdered sugar before serving, if desired.
# Expert advice:
01 -
- The contrast between melt in your mouth buttery cookies and zippy tangy lemon curd is absolutely addictive
- They come together in under 40 minutes but look like you spent all afternoon baking something fancy
02 -
- Warm dough spreads more so if your kitchen is hot chill the dough for 15 minutes before shaping
- Overfilling the wells causes the curd to bubble over and burn so less is truly more here
03 -
- Chill your baking sheet between batches if making more than one dozen to prevent spreading
- A small cookie scoop creates perfectly uniform portions and makes the process so much faster