Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Scoop tablespoons of dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
- Flatten each dough ball slightly with the back of a spoon or your fingers.
- Create a small indentation in the center of each cookie and fill with a generous 1/2 tsp of lemon curd.
- Bake for 12–15 minutes, until the edges are lightly golden and the centers are just set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Optionally dust with powdered sugar once cooled for a festive touch.
- Serve slightly warm or at room temperature for the perfect balance of soft cookie and silky curd.
Notes
- Use fresh or high-quality lemon curd; low-quality curd can be too runny or overly sweet.
- Don’t overfill the cookies; too much curd can overflow during baking.
- Ensure butter and eggs are room temperature for smooth dough and proper rise.
- Flatten the dough balls slightly to prevent overly thick cookies.
- For a dietary swap, you can use coconut oil instead of butter, but the texture will be slightly firmer.
- Avoid overbaking; cookies continue to set slightly as they cool.
- Chill dough briefly if too soft to handle; this prevents spreading.
- Powdered sugar dusting is optional, but it adds a festive finish.