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lemon curd filled cookies

Lemon Curd Filled Sugar Cookies

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Prep Time 25 minutes
Cook Time 12 minutes
Resting Time 1 hour 15 minutes
Total Time 1 hour 52 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 2 Baking sheet
  • 2 sheet parchment paper
  • 1 small cookie scoop 1 tablespoon
  • 1 Wire rack
  • 1 zester
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest finely grated
  • 2 tablespoon lemon juice fresh
  • 3/4 cup lemon curd chilled
  • 1/4 cup granulated sugar for rolling
  • 2 tablespoon powdered sugar for dusting, optional

Instructions
 

  • In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
  • Beat in egg, egg yolk, vanilla, lemon zest, and lemon juice until well combined.
  • Add dry ingredients to the wet ingredients and mix on low just until a soft dough forms.
  • Cover the bowl and chill the dough for 45 minutes to firm up.
  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Scoop 1 tablespoon portions of dough, roll into balls, and then roll each ball in granulated sugar.
  • Arrange dough balls 2 inches apart on prepared sheets and use your thumb or the back of a measuring spoon to make a deep well in the center of each.
  • Fill each well with about 1 teaspoon of chilled lemon curd, being careful not to overfill.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and just turning pale golden.
  • Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Dust cooled cookies lightly with powdered sugar if desired.
  • Chill filled cookies for 30 minutes before serving to help the curd set.

Notes

Chilling the dough prevents excessive spreading and keeps the wells deep enough to hold the curd, so don’t skip it. If the wells puff during baking, gently press them back with a spoon within 1 minute of removing from the oven, then add a tiny dab more curd if needed. Use a thick, tart lemon curd; if yours is loose, cook it down briefly or keep it extra cold. Zest only the yellow part of the lemon to avoid bitterness, and adjust zest to taste for brighter flavor. Store cookies in a single layer in the fridge for up to 4 days, or freeze unfilled cookies for 2 months and fill after thawing.
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