Lemon Curd Cookies
This little treat is my tangy twist on traditional thumbprint cookies. My Lemon Curd Cookies combine the buttery goodness of a shortbread cookie base with a lemon curd filling, giving the cookies a punch of lemon flavor.
Equipment
- tart shaper optional
- Standard Muffin Tin
Ingredients
- 1 cup unsalted butter softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¾ cup lemon curd
Instructions
- Preheat the oven to 350°F. Spray a regular muffin tin with baking spray or grease and flour the wells. Set aside.
- In a large bowl, cream butter, sugars, and vanilla extract together for approximately 1-2 minutes.
- Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not overmix, or the dough may become tough.You know the dough is combined when you can squeeze some in your hand, and it holds together.
- Scoop about 2 heaping Tablespoons of dough into each muffin well. Press the dough into the bottom, and, using a tart shaper or the bottom of a small jar, form a well.
- Spoon 1 Tablespoon of lemon curd into the center of each cookie. Crumble about a tablespoon of dough over the top of the curd, dividing it evenly between the muffin wells.
- Bake cookies for 15-18 minutes or until lightly golden brown around the edges.
- Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
Notes
Storage and Freezing
Store these lemon cookies in an airtight container at room temperature for 5-7 days. For longer storage, freeze in a single layer or with parchment paper between the layers in an airtight container or freezer bag for up to 3 months. Pro Tip
If you prefer a more chunky crumble topping, squeeze the topping together with your fingers to make larger pieces before sprinkling it over the tops of the cookies. For the best results, make sure to let your cookies cool completely before removing them from the muffin tin. This will help prevent them from crumbling and ensure they maintain their shape. You can transfer them to a wire cooling rack until you're ready to store them. For more tips and tricks, please see complete blog post.
Store these lemon cookies in an airtight container at room temperature for 5-7 days. For longer storage, freeze in a single layer or with parchment paper between the layers in an airtight container or freezer bag for up to 3 months. Pro Tip
If you prefer a more chunky crumble topping, squeeze the topping together with your fingers to make larger pieces before sprinkling it over the tops of the cookies. For the best results, make sure to let your cookies cool completely before removing them from the muffin tin. This will help prevent them from crumbling and ensure they maintain their shape. You can transfer them to a wire cooling rack until you're ready to store them. For more tips and tricks, please see complete blog post.
Nutrition
Serving: 1cookieCalories: 199kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 62mgPotassium: 20mgFiber: 0.4gSugar: 11gVitamin A: 315IUCalcium: 5mgIron: 1mg
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