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A stack of soft Lemon Curd Cookies filled with homemade Lemon Curd and dusted with powdered sugar.
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5 from 5 votes

Lemon Curd Cookies

Zesty and sweet, bright and buttery these Lemon Curd Cookies are a lemon lover's dream. These are melt in mouth soft, super cute and filled with lemon curd in the middle.
Prep Time10 minutes
Cook Time10 minutes
Chilling time1 hour
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 18 Cookies
Calories: 96kcal
Author: Neha

Equipment

  • Hand/stand Mixer
  • Cookie Sheets
  • Parchment Paper

Ingredients

  • 1 Cup Butter
  • 1 Cup Confectioners' sugar
  • 1 large Egg
  • 1 teaspoon Pure vanilla extract
  • 1 Tablespoon Lemon zest
  • ½ teaspoon Cornstarch
  • ⅛ teaspoon Salt
  • 2 and ¼ Cups All purpose flour

To Fill the cookies before Baking:

To Dust:

  • 2 Tablespoons Confectioners' sugar
US Customary - Metric

Instructions

Making the Dough:

  • Line cookie sheets with parchment paper and set aside. Make some room in the freezer for cookie balls to chill prior to baking. In a large mixing bowl, using a handheld or stand mixer at medium-high speed, beat room temperature butter and confectioners' sugar for 2-3 minutes.
  • Next add and beat in the egg, lemon zest and vanilla till well combined, for about a minute. Scrape sides and the bottom of the bowl as required.
  • Now it's time for dry ingredients. Whisk together flour, cornstarch and salt in a separate bowl and add it to the dough mix. Mix on low speed just until the dry ingredients disappear into wet. The dough will be very creamy at this stage. Cover and chill it for a minimum of 60 minutes (or up to 3 days) in refrigerator.

Shaping the Dough:

  • Take the chilled dough out of refrigerator, scoop a tablespoon of the dough and roll it into ball. Place it on the pre-lined baking cookie sheet. Repeat till all the dough is used up. Place cookie balls 2 inches apart. You will get around 36-38 cookie dough balls out of this dough.

Filling the Cookie Dough Balls:

  • Make an indentation using your thumb (or a 1 teaspoon measuring spoon) in the center of each cookie ball. Fill them with about ½ - 1 teaspoon of lemon curd.

Chill the Cookie Balls as the oven Preheats:

  • Place cookie sheets in the freezer as oven preheats. (Alternatively you can transfer all dough balls to a single baking sheet or a few plates, if your freezer doesn’t have room for cookie trays.) Chilling shaped cookies dough balls prevents over-spreading of the cookies as they bake.
    Preheat oven to 350 ℉. Bake the cookies for 10 minutes. The cookies will be just set and their edges will begin to turn golden.
  • Take cookies out of oven and allow them to cool for about 5 minutes on the cookie tray. Then shift them to a wire rack and allow them to cool completely before storing. While the cookies are cooling on the wire rack, dust them with confectioners' sugar by placing the sugar in a sieve.

Notes

Storing the cookies:
Baked cookies stay fresh at room temperature for up to a week. Keep them stored in air tight containers at all times.
Make Ahead and Freezing Instructions:
Cookie dough can be stored in the refrigerator for up to 3 days, prior to baking. You may also freeze cookie dough for about 2 months. Thaw and shape the dough as directed above.
Unbaked and unfilled cookie dough balls can be frozen for up to 2 months too. Thaw cookie balls at room temperature, make indentations, fill with curd and bake then.
A note on Lemon Curd:
I have used Homemade Lemon Curd for these cookies that I made in microwave. You could easily substitute store bought curd or even regular stove cooked lemon curd. Homemade curd tastes so much better in these cookies.
More Filling Ideas:
Instead of curd, you can fill these cookies with apricot, raspberry, blueberry jam/preservatives or even with soft caramels before baking.
 
 

Nutrition

Serving: 1Cookie | Calories: 96kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Sodium: 52mg | Sugar: 5g