Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup lemon curd (store-bought or homemade)
- Powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and lemon zest, mixing until well combined. Gradually add the flour, mixing until a soft dough forms.
- Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove them from the oven and, if needed, gently press the indentations again while the cookies are still warm.
- Once the cookies have cooled slightly, spoon about ½ teaspoon of lemon curd into each indentation. Allow the cookies to cool completely before dusting with powdered sugar, if desired.
Notes
- Use room-temperature butter for easier mixing.
- Chill the dough for 30 minutes if it’s too soft to handle.
- For extra tang, add a teaspoon of lemon juice to the dough.
- Store in an airtight container for up to 5 days.
- Swap lemon curd for raspberry or strawberry jam for variation.
- Freeze the baked cookies (without filling) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg