Lemon Curd Cookies are a delightful treat that perfectly balance the tartness of fresh lemons with the sweetness of a buttery cookie. These cookies not only tantalize your taste buds but also evoke a sense of nostalgia, as they are often associated with sunny afternoons and family gatherings. Originating from the classic lemon curd, a British delicacy that dates back to the 19th century, these cookies bring a modern twist to a beloved tradition.
People adore Lemon Curd Cookies for their unique flavor profile and melt-in-your-mouth texture. The bright citrus notes combined with the rich, creamy filling create a harmonious blend that is both refreshing and indulgent. Additionally, they are incredibly convenient to make, making them a perfect choice for both novice bakers and seasoned chefs alike. Whether enjoyed with a cup of tea or as a sweet snack, these cookies are sure to become a favorite in your dessert repertoire.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon curd (store-bought or homemade)
- Zest of 1 lemon
- Powdered sugar, for dusting (optional)
Preparing the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in the lemon zest, ensuring it is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This will help the cookies maintain their shape while baking.
Preparing the Baking Sheet
- While the dough is chilling, preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make for easier cleanup.
Shaping the Cookies
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1 inch in diameter.
- Place the cookie balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
- Using your thumb or the back of a spoon, create a small indentation in the center of each cookie ball. This is where the lemon curd will go.
Filling with Lemon Curd
- Carefully spoon about 1/2 teaspoon of lemon curd into the indentation of each cookie. Be careful not to overfill, as the curd may spill over while baking.
- If desired, you can sprinkle a little extra lemon zest on top of the curd for added flavor and decoration.
Baking the Cookies
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. This will help them firm up before transferring them to a wire rack.
- After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.
Finishing Touches
- Once the cookies are completely cooled, you can dust them with powdered sugar for an elegant finish. This step is optional but adds a nice touch to the presentation.
- Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, consider freezing them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag for up to three months.
Serving Suggestions
- These lemon curd cookies are perfect for tea parties, picnics, or as a delightful dessert after dinner. Pair them with a cup of herbal tea or a glass of lemonade to enhance the lemon flavor.
- For a more indulgent treat, consider serving the cookies with a dollop of whipped cream or a scoop of vanilla ice cream on the side
Conclusion:
In summary, these Lemon Curd Cookies are a delightful treat that perfectly balances the zesty brightness of lemon with the comforting sweetness of a cookie. Their unique flavor profile and soft, chewy texture make them a must-try for any baking enthusiast or lemon lover. Whether you enjoy them as a midday snack, a dessert at a gathering, or a sweet addition to your afternoon tea, these cookies are sure to impress. For serving suggestions, consider pairing these cookies with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. You can also experiment with variations by adding a sprinkle of poppy seeds for a delightful crunch or incorporating a hint of lavender for a floral twist. If you’re feeling adventurous, try using different citrus curds, such as lime or orange, to create a whole new flavor experience. We encourage you to try this Lemon Curd Cookies recipe and share your baking journey with us! Whether you stick to the classic version or put your own spin on it, we would love to hear about your experience. Don’t forget to share your photos and thoughts on social media, and let the world know how delicious these cookies are. Happy baking! Print
Lemon Curd Cookies: A Delightful Recipe for Citrus Lovers
- Total Time: 45-50 minutes
- Yield: 24 cookies 1x
Description
Enjoy these soft and buttery lemon curd cookies filled with tangy lemon curd and a hint of lemon zest. They’re a refreshing treat perfect for any occasion, sure to brighten your day!
Ingredients
Scale- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon curd (store-bought or homemade)
- Zest of 1 lemon
- Powdered sugar, for dusting (optional)
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the lemon zest, ensuring it is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- While the dough is chilling, preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1 inch in diameter.
- Place the cookie balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Using your thumb or the back of a spoon, create a small indentation in the center of each cookie ball.
- Carefully spoon about 1/2 teaspoon of lemon curd into the indentation of each cookie.
- Optionally, sprinkle a little extra lemon zest on top of the curd.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar if desired.
- Store the cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.
Notes
- For a more indulgent treat, serve the cookies with a dollop of whipped cream or a scoop of vanilla ice cream.
- These cookies are perfect for tea parties, picnics, or as a delightful dessert after dinner.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
