Description
Tender, buttery rounds filled with bright, tangy lemon curd—these cookies strike the perfect harmony between sweet and sour. They’re quick to whip up and always a crowd-pleaser.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon fine sea salt
- Zest of 1 lemon (about 1 tablespoon)
- ½ cup lemon curd (homemade or store-bought)
Instructions
- Prep & Heat
- Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the Base
- In a medium bowl, beat the softened butter and sugar together on medium speed until pale and fluffy (about 2–3 minutes).
- Stir in the vanilla extract and lemon zest until evenly mixed.
- Form the Dough
- Sprinkle in the flour and salt, mixing on low until the dough just comes together. It should feel soft but not sticky.
- Shape the Cookies
- Roll portions of dough into 1-inch spheres and arrange them 2 inches apart on the prepared sheet.
- Use your thumb (or the back of a teaspoon) to gently press a small well into the center of each ball.
- Fill & Bake
- Drop about ½ teaspoon of lemon curd into each indentation.
- Bake for 12–15 minutes, or until the edges turn a light golden hue.
- Cool
- Transfer cookies to a wire rack and allow them to cool completely before serving or storing.
Notes
Storage & Swaps
- Keep fresh: Store in an airtight container at room temperature for up to 5 days.
- Flavor twists: Swap the lemon curd for other fruit curds or your favorite jam to change up the taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts