Print

Lemon Butter Cookies With Lemon Curd

Lemon Butter Cookies With Lemon Curd - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, buttery cookies with a vibrant lemon zest, filled with tangy homemade lemon curd for a burst of citrus flavor.

Ingredients

Scale
  • For The Lemon Curd:
  • 2 large eggs, room temperature
  • 2 egg yolks, room temperature
  • ¾ cup sugar
  • Pinch of salt
  • ½ cup freshly squeezed lemon juice (juice of approx 3 lemons)
  • 1 tablespoon lemon zest (zest or approx 2 lemons)
  • 1 stick unsalted butter, cubed and cold
  • For The Cookies:
  • ½ cup butter, unsalted and room temperature
  • 1 (8-ounce) package cream cheese, room temperature
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1½ cups granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 cup powdered sugar (Confectioners’ sugar), divided
  • 3 teaspoons baking powder
  • ½ teaspoon salt

Instructions

  1. Make the Lemon Curd:
  2. Whisk together eggs, egg yolks, sugar, salt, lemon zest, and lemon juice in a small saucepan.
  3. Place the saucepan over medium to medium-low heat.
  4. Stir continuously for 10-15 minutes until the sugar is dissolved and the mixture has thickened.
  5. Reduce heat to low.
  6. Add the cold, cubed butter a couple of pieces at a time, stirring until each addition is melted and incorporated.
  7. Continue cooking and stirring for a few more minutes until the curd is thickened and coats the back of a spoon.
  8. Pour the hot curd through a fine mesh sieve or strainer into a wide, shallow bowl to remove zest and any cooked egg bits (optional but recommended).
  9. Cover the curd with plastic wrap directly onto its surface to prevent a film from forming.
  10. Allow the lemon curd to cool to room temperature.
  11. Make the Cookies:
  12. In a medium bowl, whisk together the flour, ½ cup powdered sugar, baking powder, and salt.
  13. Set aside the dry ingredients.
  14. In a large bowl, using a stand mixer or electric mixer, cream together the room temperature butter, room temperature cream cheese, lemon zest, and lemon juice until smooth.
  15. Add the granulated sugar and mix until creamy, scraping down the side of the bowl as needed.
  16. Add the room temperature eggs, lemon extract, and vanilla extract.
  17. Mix until the mixture is light and fluffy.
  18. Gradually add the whisked dry ingredients to the wet ingredients.
  19. Mix until just combined; do not overmix.
  20. Cover the bowl with plastic wrap.
  21. Refrigerate the cookie dough for at least 30 minutes, or overnight.
  22. Once the dough is chilled, preheat your oven to 350°F (175°C).
  23. Line a baking sheet with parchment paper or a silicone mat.
  24. Pour the remaining ½ cup powdered sugar into a small bowl.
  25. Use a small cookie scoop (about 1 tablespoon) to scoop a heaping ball of dough directly into the powdered sugar.
  26. Toss the dough ball in the powdered sugar to coat completely.
  27. Roll the coated dough ball gently in your hands to form a neat sphere.
  28. Place 6 coated cookie dough balls on your prepared baking sheet, ensuring they are a few inches apart.
  29. Using the back of a rounded teaspoon or your finger, gently press into the center of each dough ball to create an indent.
  30. Fill each cookie indent with approximately ½ teaspoon of the prepared lemon curd.
  31. Place the baking sheet in the preheated oven.
  32. Bake for 11-12 minutes, or until the cookies have flattened and the edges are lightly set.
  33. Remove the baking sheet from the oven.
  34. Allow the cookies to cool on the baking sheet for 3-5 minutes before carefully transferring them to a wire cooling rack using a flat spatula.
  35. Allow the cookies to cool completely.
  36. Transfer the cooled cookies to the refrigerator for 10-30 minutes to help the cookies and curd set, or enjoy them as is.
  37. Optionally, dust the edges of the cooled cookies with extra powdered sugar before serving.
  38. Store cookies in an airtight container.

Notes

Ensure all cold ingredients for the cookies (butter, cream cheese, eggs) are at room temperature for best results.
For the smoothest lemon curd, don’t skip straining it through a fine-mesh sieve.
Always press plastic wrap directly onto the surface of the cooling lemon curd to prevent a skin from forming.
Chilling the cookie dough is crucial for preventing excessive spreading and achieving the right texture.

Find it online: https://thecozycuppa.com/lemon-butter-cookies-with-lemon-curd/