These homemade lemon curd cookies are soft, melt-in-your-mouth buttery, and lemony. Use an egg-shaped cookie cutter to make these spring sweets for a festive Easter treat.
Prep Time: 1 hour • Cook Time: 10 minutes • Total Time: 1 hour 10 minutes
INGREDIENTS
- 7 oz unsalted butter, softened
- 2 ¼ cups all-purpose flour
- ¾ cup + 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- ½ cup homemade or store-bought lemon curd
DIRECTIONS
- Line two baking sheets with parchment paper or silicone baking mats and set them aside.
- In a medium bowl, place the butter, then put in the powdered sugar, lemon zest, and vanilla extract.
- Add the flour and mix the ingredients with a spatula until the cookie dough comes together. Using your hands, mix the dough until completely combined.
- Divide dough in half and half again and pat each half into a disc. Wrap one half in plastic wrap and chill in the fridge until ready to use.
- Roll out the other dough disc to about ¼-inch thick. Using a 3-inch round or egg-shaped cookie cutter, cut out cookies. Gather the scrap dough, roll, and repeat until you have 15 pieces. Place the cut-out cookies onto a lined baking sheet spaced about 1 and ½ inches apart. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F.
- While the first half of the cookies are chilling, cut 15 rounds from the remaining dough and transfer to a baking sheet. Using a smaller cookie cutter (1-inch round) cut out the center of each piece. Chill for 15 minutes while you bake your first batch of cookies in the preheated oven for about 10 minutes. Do not overbake.
- Remove from the oven, cool the cookies on the baking sheet for about 10 minutes, and then carefully transfer the cookies to a wire rack to cool completely. Repeat for the second batch.
- Dust the cooled cookies that have the cutout centers with powdered sugar. Then fill each larger, whole cookie round with one teaspoon of lemon curd. Gently place and press the cookies with the cutout center on top. Repeat until you have about 15 cookies.
- Store the cookies in an airtight container in the fridge for up to 5 days. Let come to room temperature before eating.
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