Description
Crunchy edges, tangy lemon curd centers, and a whisper of citrus zest create cookies that balance sweet and tart. Butter-rich dough and a 1:1 dough-to-curd ratio deliver party-worthy texture with weeknight simplicity.
Ingredients
Unsalted Butter 1 cup (softened to 65°F)
Granulated Sugar 2/3 cup + extra for rolling
Lemon Zest 1 tbsp (grated with microplane)
Lemon Extract 1/2 tsp (optional)
Egg Yolks 2
All-Purpose Flour 2 1/3 cups
Baking Soda 1/2 tsp
Salt 1/4 tsp
Lemon Curd 1/2 cup (store-bought, refrigerated if needed)
Instructions
Preheat oven to 350°F (177°C)
Line baking sheets with parchment paper
In a bowl, beat butter, sugar, and lemon zest for 2–3 minutes until fluffy
Mix in egg yolks and lemon extract until smooth
Gradually add flour, baking soda, and salt until dough forms a shaggy mass
Chill dough 30 minutes
Portion into 1-tablespoon balls
Roll in additional sugar for crunch
Use a 1/2 tsp spoon to form indentations in the center of each dough ball
Freeze shaped dough on tray 15 minutes to prevent spreading
Bake 12–15 minutes, or until golden around edges
While cookies are still warm, re-indent centers gently if needed
Cool completely before filling each indentation with 1/2 tsp curd
Store leftovers airtight up to 5 days
Serve with mascarpone for elevated flavor
Notes
For lower glycemic option, substitute granulated sugar with coconut sugar
Chilled rolling pin helps maintain even dough thickness
Store-bought lemon curd works if properly refrigerated
Freeze shaped dough directly on parchment paper for longer storage
- Prep Time: 20
- Cook Time: 12
- Category: BAKING
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg