Ingredients
For the cookies:
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
For the filling:
- 1/2 cup lemon curd (store-bought or homemade)
Optional glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
👩🍳 Instructions
1. Make the dough
Cream butter and sugar until light and fluffy (about 2–3 minutes). Add egg yolks and vanilla, mixing until smooth.
2. Add dry ingredients
Mix in flour and salt until a soft dough forms. Don’t overwork it.
3. Chill
Wrap the dough and refrigerate for 30–45 minutes. This helps prevent spreading.
4. Shape cookies
Preheat oven to 180°C (350°F). Roll dough into 1-inch balls and place on a lined baking sheet. Use your thumb or the back of a spoon to create a small well in the center.
5. Bake (first round)
Bake for 8–10 minutes. If the centers puff up, gently press them back down.
6. Add lemon curd
Spoon about 1/2 teaspoon lemon curd into each indentation.
7. Bake again
Return to oven for another 4–6 minutes, until edges are lightly golden.
8. Cool & glaze (optional)
Let cool completely. Drizzle with lemon glaze for extra zing.
💡 Tips for Perfect Cookies
- Use thick lemon curd so it doesn’t spill over during baking.
- Chill the dough well—this keeps the cookies tender and structured.
- For extra flavor, add a bit of lemon zest to the dough.
- These cookies taste even better the next day once flavors settle.
🌞 Flavor Profile
- Buttery and soft base
- Bright, tangy lemon center
- Optional sweet-tart glaze for balance