Ingredients (~18 cookies)
- 1 cup + 2 Tbsp all-purpose flour
- 1 tsp cornstarch
- 1/4 tsp kosher salt
- 1/2 tsp lemon zest (about half a lemon)
- 1/3 cup granulated sugar + 2 Tbsp for rolling
- 1/2 cup unsalted butter, softened
- 1 egg yolk, room temperature
- 1/2 tsp vanilla extract
- 3 Tbsp Meyer lemon curd (or store-bought)
Mix the Dry Ingredients and Prep Your Work Area
In a small bowl, whisk together the 1 cup + 2 Tbsp flour, 1 tsp cornstarch, and 1/4 tsp kosher salt.
Pour the 2 Tbsp of granulated sugar into a shallow bowl for rolling later; set aside.
Line 1 sheet pan with parchment paper.
Make Lemon Sugar and Cream with Butter
Pour the 1/3 cup granulated sugar and 1/2 tsp lemon zest into a large mixing bowl.
Using clean hands, rub the sugar and lemon zest together until it’s very fragrant and the lemon zest has released its oils – this takes ~1-2 minutes.
Add the 1/2 cup softened butter to the lemon sugar and beat with a hand mixer until pale and fluffy, ~3-4 minutes.
Mix in the 1 egg yolk and 1/2 tsp vanilla extract.
Form the Cookie Dough
Add the flour mixture to the butter mixture and gently beat until combined.
The dough will be crumbly at first but once you have large chunks, use a rubber spatula to mix just until it’s smooth and combined.
Don’t overmix or the cookies will be tough.
Shape and Chill the Cookies
Using a tablespoon or small cookie scoop, portion the dough into 18 balls.
Roll each ball until smooth, then roll in the reserved granulated sugar.
Place the cookie dough balls ~2 inches apart on your prepared sheet pan.
Using the bottom of a teaspoon, press an indent into the center of each cookie – make it deep enough to hold the lemon curd.
Transfer the sheet pan to the freezer for 30 minutes or refrigerate for 1 hour.
Meanwhile, preheat your oven to 350F.
Fill with Lemon Curd and Bake
Once chilled, fill each cookie indent with ~1/2 tsp of the 3 Tbsp lemon curd.
You can use a piping bag or just spoon it in with a teaspoon.
Bake for ~11-12 minutes until the bottoms are light golden-brown and the filling is set.
The curd might bubble slightly but shouldn’t overflow.
Let cool on the pan for ~5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container in the fridge for up to 5 days.
Easy Lemon Curd Cookies
Ingredients
Ingredients (~18 cookies)
- 1 cup + 2 Tbsp all-purpose flour
- 1 tsp cornstarch
- 1/4 tsp kosher salt
- 1/2 tsp lemon zest about half a lemon
- 1/3 cup granulated sugar + 2 Tbsp for rolling
- 1/2 cup unsalted butter softened
- 1 egg yolk room temperature
- 1/2 tsp vanilla extract
- 3 Tbsp Meyer lemon curd or store-bought
Instructions
- Whisk together 1 cup plus 2 tablespoons all-purpose flour, 1 teaspoon cornstarch, and 1/4 teaspoon kosher salt in a small bowl.
- Place 2 tablespoons granulated sugar in a shallow bowl for rolling and set aside.
- Line a sheet pan with parchment paper.
- Rub together 1/3 cup granulated sugar and 1/2 teaspoon lemon zest in a large bowl with your hands for 1 to 2 minutes until fragrant.
- Add 1/2 cup softened unsalted butter to the lemon sugar and beat with a hand mixer for 3 to 4 minutes until pale and fluffy.
- Mix in 1 egg yolk and 1/2 teaspoon vanilla extract.
- Add the flour mixture to the butter mixture and beat until combined, then use a spatula to mix just until smooth.
- Portion dough into 18 balls using a tablespoon or small cookie scoop.
- Roll each ball smooth, then roll in the reserved granulated sugar.
- Place balls 2 inches apart on the prepared sheet pan.
- Press an indent into the center of each cookie with the bottom of a teaspoon.
- Freeze for 30 minutes.
- Preheat oven to 350F.
- Fill each indent with 1/2 teaspoon of the 3 tablespoons Meyer lemon curd.
- Bake for 11 to 12 minutes until bottoms are light golden brown and filling is set.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
