Indulge in a zesty twist on traditional cookies with these Lemon Curd Cookies, perfect for those who love a tangy touch in their sweet treats. The marriage of soft, buttery cookies with the vibrant burst of lemon curd offers a delightful contrast that’s bound to impress.
Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward and rewarding. Start by preparing the lemon curd ahead of time, allowing it to chill and set, ready to crown each cookie with its luscious, tangy goodness. Follow this step-by-step guide to create a batch of these irresistible cookies that promise a burst of lemony flavor in every bite.
Ingredients:
For the Cookies:
- 1 1/4 cups all-purpose flour
- 1 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 12 Tbsp. unsalted butter, cold, cubed
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon extract
- 2 Tbsp. fresh-squeezed lemon juice
- 2 tsp. lemon zest
For Rolling and Dusting:
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar, plus more for dusting
Instructions:
- Begin by preparing your lemon curd (recipe not included here). It’s best to make the curd the day before to ensure it’s well-chilled and ready for use.
- In a large mixing bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a stand mixer fitted with a paddle attachment, cream the cold, cubed butter and granulated sugar on medium speed for 2-3 minutes until combined, scraping down the sides of the bowl as necessary. For an enhanced lemon flavor, consider rubbing the lemon zest with the sugar before creaming it with the butter.
- Mix in the egg, egg yolk, lemon juice, lemon zest (if not added earlier), lemon extract, and vanilla extract. Gradually incorporate the dry ingredients, mixing just until combined to avoid overmixing.
- Chill the dough for at least 30 minutes, or up to 3 days. This step is crucial for flavor development, reducing spread, and making the dough more manageable.
- Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper or silicone baking mats.
- Once chilled, let the dough soften slightly at room temperature for a few minutes. Scoop and roll the dough into 1-1 1/2 Tbsp. sized balls. Roll each ball first in granulated sugar, then in powdered sugar before placing them on the prepared baking sheets. This recipe should yield approximately 32 cookies.
- Press a shallow indentation into the center of each cookie using your thumb or the end of a utensil. Fill each indent with about 1 teaspoon of the chilled lemon curd.
- Bake for 9-10 minutes, or until the edges are just turning golden. Be careful not to overbake.
- After removing the cookies from the oven, allow them to cool slightly on the baking sheet before transferring them to a wire rack. If desired, use a circular cutter to gently reshape any cookies while they are still warm.
- Optionally, add more lemon curd to the center of each cookie and dust with additional powdered sugar before serving.
- Store the Lemon Curd Cookies in the refrigerator for up to 4 days to maintain freshness.
Enjoy the delightful contrast of these tangy, sweet Lemon Curd Cookies, a perfect treat for any occasion or simply as a delightful way to brighten your day.