Lemon Curd Cookies
Delightful lemon curd cookies that balance sweetness and tartness, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup store-bought lemon curd
- 2 tablespoons lemon zest Freshly zested for best flavor
- 1/2 teaspoon vanilla extract
- for dusting Powdered sugar Optional, for dusting before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the lemon curd gently, being careful not to overmix.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired.
Notes
For variety, consider adding chocolate chips or swapping lemon zest with other citrus zests. Store cookies in an airtight container for up to a week, or freeze for up to three months.