Description
Soft, chewy lemon cookies with tangy homemade lemon curd filling and a crackled powdered sugar coating.
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- 2 tablespoons lemon juice
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 2 tablespoons unsalted butter
- 1 large egg yolk, lightly beaten
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Prepare the Lemon Filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens significantly (5-7 minutes).
- Remove from heat. Temper the egg yolk by slowly drizzling a small amount of the hot lemon mixture into it, whisking constantly.
- Pour the tempered egg yolk mixture back into the saucepan and whisk to combine. Return to low heat and cook for another minute, stirring constantly, until smooth and glossy.
- Remove from heat and stir in the butter, lemon zest, and vanilla extract.
- Pour the lemon filling into a heat-safe bowl. Cover the surface directly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until completely cooled and thickened.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Assemble and Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop out rounded tablespoons of cookie dough.
- Flatten each dough ball slightly. Place about 1 teaspoon of the chilled lemon filling in the center of each flattened dough ball.
- Gently bring the edges of the dough up and around the filling, pinching to seal completely. Roll the sealed cookie between your palms to form a smooth ball.
- Roll each cookie ball in powdered sugar, coating it generously.
- Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t overbake the cookies.
- Chilling the dough is essential.
- Use fresh lemon juice and zest for the best flavor.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 12 minutes