Lemon Curd Cookies 

Soft, buttery lemon cookies filled with tangy lemon curd — sweet, bright, and perfect for tea time or dessert.

Ingredients

For the Cookies

• ¾ cup (150 g) granulated sugar
• ½ cup (113 g) unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1¾ cups (220 g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

For the Filling

• ½ cup lemon curd (store-bought or homemade)
• Powdered sugar (optional, for dusting)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream butter and sugar until light and fluffy.
3. Add the egg, vanilla extract, and lemon zest. Mix well.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
6. Scoop 1 tablespoon of dough and roll into balls. Place them on the baking sheet, spacing about 2 inches apart.
7. Use your thumb or the back of a spoon to make an indent in the center of each cookie.
8. Bake for 10–12 minutes, until edges are lightly golden.
9. Let cookies cool slightly, then fill each center with lemon curd.
10. Optional: Dust with powdered sugar before serving.

Tips & Variations

• Add extra lemon zest for a stronger citrus flavor
• Substitute lemon curd with raspberry jam or orange curd
• Drizzle with white chocolate glaze for extra sweetness
• Chill dough 20 minutes if too soft to roll

Storage

Store in an airtight container in the refrigerator for up to 4 days (because of the curd).