Description
These Lemon Curd Cookies feature buttery, melt-in-your-mouth shortbread with a bright and tangy lemon curd center. Finished with a dusting of powdered sugar, they’re the perfect sweet and citrusy treat for spring, afternoon tea, or any holiday cookie spread.
Ingredients
For the Cookies:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Lemon Curd Filling:
- 1/2 cup lemon curd (store-bought or homemade)
- Powdered sugar, for dusting
Instructions
-
Prepare the Dough:
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Mix in vanilla extract and salt. Gradually add flour, mixing until a soft dough forms. -
Chill the Dough:
Wrap dough in plastic wrap and refrigerate for at least 30 minutes to firm up. -
Shape the Cookies:
Preheat oven to 350°F (175°C). On a lightly floured surface, roll out dough to about 1/4-inch thick. Cut into rounds using a cookie cutter and transfer to a parchment-lined baking sheet. -
Create a Well:
Gently press the center of each cookie with your thumb or the back of a spoon to form a small well. -
Fill with Lemon Curd:
Spoon about 1/2 teaspoon of lemon curd into each well. -
Bake:
Bake for 10–12 minutes, or until edges are just turning golden. Remove from oven and let cool on a wire rack. -
Dust & Serve:
Once cooled, dust the cookies with powdered sugar. Serve and enjoy the sweet-tart citrus burst in every bite!
Notes
- Homemade lemon curd adds a fresher flavor, but store-bought works beautifully.
- For extra flair, add a touch of lemon zest to the dough.
- Store cookies in an airtight container in the fridge for up to 5 days.
