These Lemon Curd Cookies are so buttery and soft. They have a lemony sugar crust and are filled with a tangy homemade lemon curd. Fabtastic!
I’ve been meaning to make these cookies since last week. I already bought the ingredients, I already imagined how it would taste like, and I already planned how I would take a photo so I can share it with you. Unfortunately, I didn’t have the time. BUT FORTUNATELY, my daughter Purple has the same thing in mind! She asked me if she could bake yesterday and when I asked her what she’s planning to bake — turns out she also wanted these Lemon Curd Cookies. Well, well what can I say? — brilliant minds think alike.
She didn’t want to take a video, though so I’ll probably do it the next time I make them. And there will certainly be a next time because these are so delicious!
I’m planning to bake more cookies regularly for the kids school baon and for Daddydoodledoo‘s coffee partner. This will be on our regular rotation, I’m sure.
PrintLemon Curd Cookies
Recipe adapted from Flouring Kitchen
Ingredients
Lemon Curd
- 2 large egg yolks
- 1 large egg
- ⅛ tsp sea salt
- ⅔ cup sugar
- ⅓ cup lemon juice from about 2 lemons
- 1 lemon zested
- ⅓ cup butter, cold and cubed
Cookies
- 1 cup granulated sugar
- 2 lemons zested (reserve juice)
- ¾ cup butter, softened
- ¼ cup cream cheese, softened
- ⅛ tsp sea salt
- 1 large egg, room temperature
- 1 large egg, yolk room temperature
- 3 tbsp lemon juice from about 1–2 lemons
- 3 ½ cups all purpose flour 420g
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 cup powdered sugar
Instructions
Lemon Curd
- In a medium saucepan, combine sugar, egg and yolks, lemon juice, lemon zest, and salt. Whisk until smooth and no pieces of eggs remain. *Use a non-metal saucepan like a ceramic coated one to prevent the curd from having a metallic flavor if you prefer.
- Heat on medium-low heat, stirring frequently to prevent the bottom from burning. Cook until thickened and bubbling.
- Take the curd off the heat and immediately transfer (or strain if lumpy) into a non-metal heat safe container or jar. Add cold cubed butter, and stir. Let the butter melt, stir or whisk until smooth.
Cookies
- Rub sugar and grated lemon zest with your fingers until sugar is yellow, moist, and fragrant.
- Add butter, cream cheese, and salt into the bowl with sugar. Beat with an electric mixer until creamy and lightened in color, about 5 minutes.
- Add a whole egg, an egg yolk, and lemon juice – mixing well between each addition. Scrape down the bowl frequently for even mixing. Add yellow gel food coloring to make it bright yellow (optional).
- Sift flour, baking powder, and baking soda right into the same bowl. Fold the dough just until it’s fully mixed.
- Portion the dough into balls using a cookie scoop or by hand. You want them to be about 2-3 tablespoons in size. It will make about 18 large cookies.
- Spread powdered sugar onto a plate. Roll the cookie dough balls in the powdered sugar and place onto a parchment lined baking sheet. Place the cookie dough balls right next to each other on the cookie sheet.
- Use a measuring tablespoon or the back of the cookie scoop to press an indent onto the top of each cookie ball. Place baking sheet into the freezer to chill while you preheat the oven to 355°F (180°C).
- Right before baking, roll the cookies in powdered sugar again to get a thick layer on. Space the cookies on a parchment lined baking sheet, and bake in batches in the middle of the oven for 9-12 minutes. The cookies will be puffed and barely golden on the bottom when done. *don’t overbake them or they will be dry and crumbly.
- Once baked, press a tablespoon into the top of each cookie to make more space for the lemon curd. Carefully transfer cookies with a spatula to a wire rack to cool completely.
- Once cooled, fill the middles with heaping tablespoons of lemon curd and serve.
