Description

Delight in these zesty lemon-filled cookies that combine a soft, buttery dough infused with fresh lemon zest and juice, wrapped around a luscious lemon curd center. Perfectly baked to achieve lightly crackled tops and a sparkling sugar-coated finish, these cookies offer a refreshing citrus burst in every bite, making them an irresistible dessert for any occasion.

Ingredients

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For the Cookies:

2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice

For the Lemon Filling:

½ cup lemon curd (store-bought or homemade)

Optional for Rolling:

¼ cup granulated sugar

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Instructions

Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning in the dough.
Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture turns light and fluffy, which helps create a tender cookie texture.
Add Wet Ingredients: Beat in the large egg, vanilla extract, lemon zest, and lemon juice to the creamed mixture until fully combined, infusing the dough with rich flavor and moisture.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft and cohesive dough forms without overmixing to keep the cookies tender.
Shape and Fill Cookies: Scoop approximately 1 tablespoon of dough and flatten it slightly in your palm. Place ½ teaspoon of lemon curd in the center, then gently fold the dough edges over the filling, sealing it completely. Roll into a smooth ball.
Optional Sugar Coating: If desired, roll each filled dough ball in granulated sugar for a sparkling finish that adds a subtle sweetness and texture.
Arrange on Baking Sheet: Place each cookie ball on the prepared baking sheet spaced evenly to allow for slight spreading during baking.
Bake: Bake the cookies for 10–12 minutes, or until the edges are set and the tops begin to crack, signaling they are perfectly baked.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and prevents breakage.

Notes

Keep lemon curd chilled before filling for easier handling and to prevent it from melting into the dough during shaping.
These cookies store well in an airtight container for up to 4 days at room temperature.
For longer storage, freeze the cookies in a sealed container, then thaw at room temperature before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American