Description
These Lemon Curd Cookies are a delightful treat combining a tender, buttery cookie base with a tangy lemon curd center and a sweet, zesty glaze. Perfectly balanced between sweet and tart, they make an irresistible snack or dessert for any lemon lover.
Ingredients
Cookie Dough
- 1 cup salted butter
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon sea salt
Filling
- ¾ cup lemon curd
Glaze
- 1 Tablespoon lemon juice
- 1 Tablespoon whole milk
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line two cookie sheets with parchment paper or silicone baking mats and set them aside for baking.
- Cream Butter and Sugar: In a standing mixer bowl or a large bowl using a hand mixer, beat the salted butter and granulated sugar together until the mixture is light and fluffy. Be sure to pause and scrape down the sides to ensure even mixing.
- Add Vanilla Extract: Mix in 1 teaspoon of vanilla extract until fully incorporated into the creamed butter and sugar.
- Form Dough: Add the all-purpose flour and sea salt to the mixture, then beat on medium-high speed until large crumbs form and the dough pinches together easily; this can take up to 90 seconds.
- Shape Dough Balls: Measure out dough in 1 tablespoon portions and roll each into a ball by hand.
- Arrange on Baking Sheets: Place the dough balls evenly spaced on the prepared cookie sheets.
- Create Wells: Press your thumb or the back of a 1 teaspoon measuring spoon into the center of each dough ball to form a small well for the filling.
- Fill with Lemon Curd: Spoon about 1 teaspoon of lemon curd into each well, careful not to overfill so the curd doesn’t overflow while baking.
- Bake the Cookies: Bake in the preheated oven for about 15 minutes, until the cookies look set and the bottoms turn golden brown. You can check by gently lifting a cookie with a metal spatula.
- Cool on Sheet: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
- Make the Glaze: In a medium bowl, whisk together lemon juice, whole milk, vanilla extract, and powdered sugar until smooth.
- Glaze the Cookies: Drizzle the glaze neatly over the cooled cookies using a piping bag or spoon for precision.
- Set the Glaze: Let the glaze harden at room temperature for 1–2 hours, or speed up the process by placing the cookies in the refrigerator for about 30 minutes.
Notes
- Use room temperature butter for easier creaming and better texture.
- Do not overfill lemon curd wells to avoid overflow during baking.
- For a stronger lemon flavor, use fresh lemon zest in the dough if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Make sure cookies are completely cooled before glazing to prevent melting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
