Lemon Curd Cookies

a lemon curd cookie with a bite out of it on a light background.

Lemon Curd Cookies are easy soft, chewy lemon cookies with a dollop of creamy lemon curd on top. They are the best light, bright, and delicious cookies that are perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Resting Time 30

Total Time 1 10

Servings cookies

Calories 184kcal

Author Ellie Haley

Ingredients

For Lemon Cookies:

2 sticks (226 grams) unsalted butter softened
1 ½ cups (298 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
zest of 1 lemon
1 tablespoon lemon juice
2 ¾ cups (330 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt

For Lemon Curd:

⅓ cup plus 1 tablespoon (75 grams) granulated sugar
¼ cup (48 grams) lemon juice fresh squeezed
1 large (50 grams) egg
1 large (15 grams) egg yolk
6 tablespoons (90 grams) unsalted butter cubed and softened

Instructions

For Lemon Cookies:

In a large bowl with a hand mixer beat the softened butter and sugar until light and fluffy. About 3 minutes.
Add the eggs, vanilla, lemon zest, and lemon juice. Beat to combine.
Combine the flour, baking soda, baking powder, and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients and mix until just combined.
Chill the dough for 30 minutes.

For Lemon Curd:

In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk.
Place the bowl over a small saucepan of simmering water and add the butter.
Let the mixture cook over low heat for about 15 minutes, whisking occasionally.
You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise.
Remove the curd from the heat and cover the surface of the curd with plastic wrap. Place the curd in the fridge while you make the cookies.

For Lemon Cookies:

Preheat your oven to 350 degrees. Line a cookie sheet and set it aside.
Scoop about 1 to 1 ½ tablespoons of cookie dough. Place on the prepared baking sheet about 3 inches apart.
Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and immediately use a teaspoon to make a divot in the center of each cookie. Allow the cookies to cool completely.
When the cookies have cooled fill each divot with lemon curd.

Notes

Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookie dough. The ingredients will combine much easier.
Don’t over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookies will be tough instead of soft.
Place plastic wrap directly on the surface of the lemon curd when you are not using it. Otherwise it will form a skin.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition