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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the lemon zest and vanilla extract to the creamed butter mixture and mix until just combined.

Add the egg yolks one at a time, mixing well after each addition until fully incorporated and the mixture is smooth.

In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.

Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined and a soft, cohesive dough forms. Be careful not to overmix.

Scoop the dough into uniform portions (about 1 tablespoon each) and roll them into smooth balls in the palm of your hand. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Using your thumb or the back of a small spoon, firmly press an indentation into the center of each cookie dough ball. Ensure the indentation is deep enough to hold the lemon curd.

Spoon or pipe the lemon curd into the indentations of each unbaked cookie.

Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. The lemon curd will be bubbly.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the lemon zest and vanilla extract to the creamed butter mixture and mix until just combined.

Add the egg yolks one at a time, mixing well after each addition until fully incorporated and the mixture is smooth.

In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.

Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined and a soft, cohesive dough forms. Be careful not to overmix.

Scoop the dough into uniform portions (about 1 tablespoon each) and roll them into smooth balls in the palm of your hand. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Using your thumb or the back of a small spoon, firmly press an indentation into the center of each cookie dough ball. Ensure the indentation is deep enough to hold the lemon curd.

Spoon or pipe the lemon curd into the indentations of each unbaked cookie.

Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. The lemon curd will be bubbly.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
