Lemon Curd Butter Cookies (Print Version)

Soft buttery cookies filled with tangy lemon curd, offering sweet and zesty perfection in every bite.

# What You Need:

→ Cookie Dough

01 - 1 cup (225 g) unsalted butter, softened
02 - 3/4 cup (150 g) granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 teaspoon salt

→ Filling

07 - 1/2 cup (120 g) lemon curd, store-bought or homemade

→ Optional Finishing

08 - Powdered sugar, for dusting

# How-To Steps:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer or whisk.
03 - Beat in the egg yolk and vanilla extract until fully incorporated.
04 - Gradually mix in the all-purpose flour and salt until just combined, being careful not to overmix.
05 - Roll dough into 1-inch balls and place on the prepared baking sheet, spacing them 2 inches apart.
06 - Using your thumb or the back of a spoon, gently press an indentation into the center of each dough ball.
07 - Fill each indentation with about 1/2 teaspoon of lemon curd.
08 - Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden brown.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally dust with powdered sugar before serving.

# Expert Tips:

01 -
  • The buttery cookie shell balances the tangy lemon filling perfectly, like sunshine and comfort decided to hold hands
  • These cookies look impressive but come together in under 40 minutes, making you look like a baking genius with minimal effort
  • The texture combination is irresistible: crisp edges, tender centers, and that smooth, velvety curd melting into every bite
02 -
  • If your thumbprints crack while pressing, gently smooth the edges back together with your fingers—nobody will notice once they're filled and baked
  • Room temperature dough is crucial here; if your dough balls feel greasy or soft, chill them for 15 minutes before shaping
  • The lemon curd will look quite liquid before baking but sets up beautifully in the oven, so trust the process
03 -
  • Chill your filled dough balls for 10 minutes before baking if your kitchen is warm; this helps the cookies hold their shape better
  • Use a small cookie scoop or melon baller to portion the lemon curd—it's far less messy than using spoons
  • Let the baking sheet cool completely between batches; warm dough spreads too quickly and loses those nice defined edges

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