Lemon Curd Butter Cookies (Printable)
Buttery cookies with tangy lemon curd filling. Sweet, zesty, and perfectly balanced.
# What You’ll Need:
→ Cookie Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - 3/4 cup (150 g) granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 teaspoon salt
→ Filling
07 - 1/2 cup (120 g) lemon curd, store-bought or homemade
→ Optional Finishing
08 - Powdered sugar, for dusting
# Directions:
01 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer or whisk.
03 - Beat in the egg yolk and vanilla extract until fully incorporated.
04 - Gradually mix in the flour and salt until just combined, being careful not to overmix.
05 - Roll dough into 1-inch (2.5 cm) balls and place on the prepared baking sheet, spacing them 2 inches apart.
06 - Using your thumb or the back of a spoon, gently press an indentation into the center of each dough ball.
07 - Fill each indentation with about 1/2 teaspoon of lemon curd.
08 - Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, dust cooled cookies with powdered sugar before serving.
# Expert Advice:
01 -
- The tart lemon cuts through the rich buttery dough in the most satisfying way
- They look fancy but come together in under 40 minutes
- That powdery snow of sugar on top makes everything feel like a special occasion
02 -
- Warm dough spreads too much, so chill it for 15 minutes if your kitchen is hot
- Overfilling the wells means curd will bubble over and make a mess
- These taste even better the second day as flavors meld together
03 -
- Chill your baking sheet between batches if you want consistently shaped cookies
- Use a small measuring spoon or cookie scoop to fill the wells evenly