If there is one bake that truly captures everything I love about spring, it has to be these Easter egg lemon curd cookies. Buttery, melt-in-your-mouth lemon sugar cookies cut into the most adorable Easter egg shapes, sandwiched together with a gorgeous homemade lemon curd filling and finished with generous dusting of icing (powdered) sugar. They are every bit as beautiful as they are delicious, and I am honestly so excited to share them with you today!
Seasonal baking: Easter
Easter baking is one of my absolute favourite things to do as we get out of winter and into spring. There is something so joyful about bringing out the pastel food colourings and the novelty cookie cutters, and these Easter cookies deliver all of that joy in the most delicious way possible. The zingy lemon curd filling paired with a perfect lemony sugar cookie is a combination that works perfectly for me!
Why you’ll love these lemon curd Easter cookies
Everyday baking ingredients. Nothing fancy or hard to find, just simple, everyday ingredients you likely already have at home. The only outlier here would be the cookie cutters: you will need an egg shaped one for the main cookie and a small round to cut out the yolk hole for half of them.
Bright, zesty lemon flavour. The combination of a lemon butter cookie with my homemade lemon curd filling is just a dream. Fresh, zingy and perfectly sweet, this is exactly the kind of flavour that screams spring! The lemon curd is made from scratch and I promise you, it is absolutely worth the extra effort.
A brilliant Easter bake to do with the kids. For me, making cookies is one of the most fun and rewarding Easter activities you can do with little ones. And the rolling, stamping and filling of these beauties (not to mention sifting icing sugar on top!) is just a wonderfully simple way to get them in the kitchen baking their very own Easter egg cookies!
Make ahead friendly. Both the lemon curd and the sugar cookies themselves can be made (and baked) in advance, which makes putting these Easter egg cookies together on the day really relaxed and easy. No last-minute stress!
Ingredients for Easter egg lemon curd cookies
- Unsalted butter: I always use unsalted butter so I can control the amount of salt in my bakes. Make sure it is at room temperature: this is important for easy mixing and for getting a good, smooth dough!
- Caster sugar: for just the right level of sweetness in these Easter egg biscuits.
- Egg: helps bind everything together and gives the cookies a little structure.
- Lemon extract: a little additional lemon flavour works beautifully in these Easter biscuits. If you don’t have lemon extract, vanilla will pair just as well.
- Plain (all purpose) flour: the base of the cookie dough.
- Baking powder: just a little, to give the cookies a very gentle lift.
- Salt: enhances all the flavours. You will not taste it, I promise!
- Lemon curd: you can use either a store bought curd or make your own lemon curd at home. I used my silky and rich easy lemon curd recipe which you can find here.
Equipment needed
- Baking tray: to bake the cookies on. I would recommend a couple of trays to allow enough space for all the biscuits this recipe makes.
- Digital kitchen scales: I always recommend weighing ingredients over using cups, as it gives far more accurate results and leads to a much better bake every time.
- Measuring spoons: for measuring smaller quantities of ingredients, using specific spoon sizes is important as they are far more accurate than everyday eating spoons. Used for ingredients such as vanilla, baking powder and salt.
- Mixing bowl*: to mix all the ingredients together to make the Easter egg cookies.
- Handheld electric mixer: to cream the butter and sugar and bring the cookie dough together with ease. This gadget is an essential for me with baking!
- Rolling pin: for rolling out the cookie dough evenly. If you don’t have a rolling pin, get creative by using a tall glass or even a wine bottle!
- Easter egg cookie cutter: the magic tool for the most adorable Easter egg-shaped biscuits! I used a 4″ cutter for my Easter egg biscuits.
- Piping bag: for piping the lemon curd onto the Easter cookies before sandwiching together.
How to make Easter egg lemon curd cookies
These lemon curd cookies come together in three delicious stages. First, make the homemade lemon curd (this can easily be done a day or two ahead), then bake the lemon sugar cookies, and finally you sandwich them together and finish with a dusting of icing sugar. Let me walk you through each step!
For the sugar cookies
Step 1: In a large mixing bowl, beat together the butter and caster sugar until pale and fluffy, about 3-5 minutes. Add in the egg and lemon (or vanilla) extract and beat again until combined.
Step 2: Sift in the flour, baking powder and salt. Beat again until the mixture comes together into a stiff dough.
Step 3: Press the dough together, shaping into a flat disc. Wrap it tightly in cling film and place in the fridge to chill for at least two hours.
Step 4: Once the dough has chilled, preheat the oven to 160C/320F and line two baking trays with parchment paper.
Step 5: On a lightly floured surface, roll the dough out to roughly ¼” thickness and stamp out biscuits using a cookie cutter. Place them on the prepared baking tray, leaving a little space between for even baking.
Step 6: Bake the biscuits in the preheated oven for 9-10 minutes until firm and the edges are just turning golden. Cool for a few minutes on the baking tray, then transfer to a cooling rack to cool completely before assembling.
To assemble the cookies
Step 1: Once the cookies are completely cool, pair them up into matching-sized cookies, with the base cookie being whole and the top one with a yolk-hole cutout.
Step 2: Dust the cookies with yolk-holes generously with icing sugar, so they are entirely covered and ready to top their pair.
Step 3: Spoon or pipe a generous amount of the lemon curd onto each base cookie. Carefully place the top cookie over the curd, pressing gently so the curd fills the space between the layers but does not spill over the edges. Enjoy!
Easter egg lemon curd cookie FAQs
Below you will find answers to some of the most commonly asked questions about this Easter cookie recipe. If you have any other questions, do leave me a comment below and I will do my best to help!
Making Easter egg lemon curd cookies without cookie cutters
No Easter cookie cutters on hand? No problem! A round cutter or a drinking glass works just as well for cutting your dough. Simply roll the cookie dough a little thicker, then once stamped out, roll again to create a slightly stretched round shape, making it look more oval and egg-like.
If you’d prefer the actual shape of the cookie to match your vision, trace an egg-shaped design onto paper or card, cut it out, and use it as a template. Lay it on your rolled dough and cut carefully around it with a sharp knife. Move the shapes onto your lined baking tray and bake as you normally would.
How thick should sugar cookie dough be rolled?
Aim for around ¼” thick. For me, it’s the sweet spot that holds up well to being handled and filled. If you lean toward a crispier, thinner cookie, roll the dough out a little flatter before cutting, but remember to keep an eye on the baking time as it may need a minute or two less.
How to tell when your cookies are ready
Look for a matte, non-shiny surface as your first clue that they’re done. The cookies will have risen just slightly, and the edges will be just beginning to catch a hint of golden colour. Pull them from the oven and let them sit for a few minutes before moving them to a wire rack to finish cooling.
Storing your Easter egg lemon curd cookies
Keep decorated Easter cookies in a sealed airtight container at room temperature.
How long will Easter egg lemon curd cookies keep?
Due to the lemon curd, I would recommend eating these within a day or two of being sandwiched as the curd will cause the biscuits to soften over time, leading to soggy biccies!
Can sugar cookies be frozen?
Yes, absolutely! Shape the dough into a disc, wrap it well, pop it into a freezer bag before sealing shut. It will keep well in the freezer this way for up to a month. When you’re ready to use it, thaw overnight in the fridge, then let it sit at room temperature for about 10 minutes before rolling and baking as usual.
Tips for perfect Easter egg lemon curd cookies
- Weigh your ingredients using digital kitchen scales for the most accurate and consistent results. Baking really is a science and weighing makes all the difference!
- Make sure to use room temperature butter for the cookie dough. Cold butter won’t cream properly with the sugar and will leave you with unmixed clumps of butter throughout the dough.
- Always use block butter when making these cookies. Spreadable butter will not firm up enough so the baked cookies will spread more and not hold their shape.
- When adding in the dry ingredients, mix until combined before squeezing the dough together into a disc. Over beating the dough can result in overworking the gluten, creating tough cookies and not soft, melt-in-your-mouth ones.
- Chilling the dough is important, for two reasons. It allows the gluten to relax, making sure the cookies are not tough when baked. And it also allows the butter to chill again, ensuring the cookies hold their shape during baking.
- Keep an eye on the cookies as they bake. They can catch on the edges very easily, so if you want the cookies to remain pale and not golden, it could be the difference in a minute of baking time!
- Make sure the lemon curd is fully chilled and thick before using it as a filling. After all, we don’t want it running out the sides once you’ve sandwiched them together!
Troubleshooting
If you have any questions about this Easter egg lemon curd cookies, please comment below and I will do my best to help. And remember: if you enjoy this recipe for Easter lemon curd sugar cookies, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!
What are the best recipes for Easter?
Looking for more Easter themed recipes? Check out some of my other recipes below I think you’ll love!
Easy homemade lemon curd: Sharp, tangy and beautifully creamy, my lemon curd is sure to brighten up anyone’s day! It is perfect for filling cakes, cupcakes and tarts, for topping waffles and pancakes or even swirled into ice cream. Yum!
Mini egg cheesecakes: These cute individual mini egg cheesecakes make for excellent single serve desserts! They are so simple to make, perfect for stress free entertaining and are just too adorable to resist!
Easter sugar cookies with royal icing: My sweet little Easter sugar cookies are so simple to make and utterly delicious to eat! Time to get creative with plenty of Easter cookies decorating ideas!
Baked Easter nest donuts: A light and fluffy vanilla donut, speckled vanilla glaze, chocolate nest and adorable mini eggs. These Easter donuts are a pure delight!
Thank you so much for joining me for this one, friends! I truly hope these Easter egg lemon curd cookies bring as much joy to your loved ones as they have to mine. Whether you are making them as an Easter gift, for a spring bake sale, or simply because you fancy a gorgeous lemon treat, I know you are going to absolutely love them. As always, happy baking! x
Recommended equipment I used *
| Baking tray | Digital kitchen scales |
| Measuring spoons | Mixing bowl |
| Handheld electric mixer | Rolling pin |
| Easter egg cookie cutter | Piping bag |
Adorable Easter Egg Lemon Curd Cookies
Ingredients
- 110 g (½ cup) unsalted butter
- 100 g (¼ cup + 3 tbsp) caster sugar
- 1 large egg
- 1 tsp lemon (or vanilla) extract
- 280 g (2 cups) plain (all purpose) flour
- 0.25 tsp baking powder
- 0.25 tsp salt
- 12 tbsp lemon curd
Equipment
- Baking tray
- Digital kitchen scales
- Measuring spoons
- Mixing bowl
- Handheld electric mixer
- Rolling Pin
- Cookie cutter
- Piping bag
Instructions
For the sugar cookies
- In a large mixing bowl, beat together the butter and caster sugar until pale and fluffy, about 3-5 minutes. Add in the egg and lemon (or vanilla) extract and beat again until combined.110 g (½ cup) unsalted butter, 100 g (¼ cup + 3 tbsp) caster sugar, 1 large egg, 1 tsp lemon (or vanilla) extract
- Sift in the flour, baking powder and salt. Beat again until the mixture comes together into a stiff dough.280 g (2 cups) plain (all purpose) flour, 0.25 tsp baking powder, 0.25 tsp salt
- Press the dough together, shaping into a flat disc. Wrap it tightly in cling film and place in the fridge to chill for at least two hours.
- Once the dough has chilled, preheat the oven to 160C/320F and line two baking trays with parchment paper.
- On a lightly floured surface, roll the dough out to roughly ¼" thickness and stamp out biscuits using a cookie cutter. Place them on the prepared baking tray, leaving a little space between for even baking.
- Bake the biscuits in the preheated oven for 9-10 minutes until firm and the edges are just turning golden. Cool for a few minutes on the baking tray, then transfer to a cooling rack to cool completely before assembling.
To assemble the cookies
- Once the cookies are completely cool, pair them up into matching-sized cookies, with the base cookie being whole and the top one with a yolk-hole cutout.
- Dust the cookies with yolk-holes generously with icing sugar, so they are entirely covered and ready to top their pair.
- Spoon or pipe a generous amount of the lemon curd onto each base cookie. Carefully place the top cookie over the curd, pressing gently so the curd fills the space between the layers but does not spill over the edges. Enjoy!12 tbsp lemon curd
Video
Notes
- Weigh your ingredients using digital kitchen scales for the most accurate and consistent results. Baking really is a science and weighing makes all the difference!
- Make sure to use room temperature butter for the cookie dough. Cold butter won’t cream properly with the sugar and will leave you with unmixed clumps of butter throughout the dough.
- Always use block butter when making these cookies. Spreadable butter will not firm up enough so the baked cookies will spread more and not hold their shape.
- When adding in the dry ingredients, mix until combined before squeezing the dough together into a disc. Over beating the dough can result in overworking the gluten, creating tough cookies and not soft, melt-in-your-mouth ones.
- Chilling the dough is important, for two reasons. It allows the gluten to relax, making sure the cookies are not tough when baked. And it also allows the butter to chill again, ensuring the cookies hold their shape during baking.
- Keep an eye on the cookies as they bake. They can catch on the edges very easily, so if you want the cookies to remain pale and not golden, it could be the difference in a minute of baking time!
- Make sure the lemon curd is fully chilled and thick before using it as a filling. After all, we don’t want it running out the sides once you’ve sandwiched them together!