Adorable Easter Egg Lemon Curd Cookies
Easy, no-spread sugar cookies are sandwiched together with a bright and zingy lemon curd to bring together these utterly irresistible Easter egg lemon curd cookies! Perfect for Easter celebrations, or simply for springtime baking!
Equipment
- Baking tray
- Digital kitchen scales
- Measuring spoons
- Mixing bowl
- Handheld electric mixer
- Rolling Pin
- Cookie cutter
- Piping bag
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
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!
Nutrition
Calories: 258kcal