Lemon Curd Cookies
Bright and zesty lemon curd cookies featuring a soft and chewy texture, perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar Can adjust with lemon juice for more flavor.
- 2 large eggs Add one at a time.
- 2 cups all-purpose flour Spoon and level to measure correctly.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup lemon curd Store-bought is acceptable.
- Zest of 2 lemons For added flavor.
- Optional Powdered sugar for dusting Only if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time and blend well after each addition, incorporating the lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Gently fold in the lemon curd until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space for spreading.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden and centers remain soft.
- Let cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
- If desired, dust cooled cookies with powdered sugar before serving.
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Notes
For best results, chill the dough for at least 30 minutes before baking. Store cookies in an airtight container for up to one week at room temperature, or freeze for longer storage.