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Delicious Lemon Sugar Cookies Recipe with Creamy Lemon Curd Filling

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Tender and buttery lemon sugar cookies with a silky, tangy lemon curd filling that balances sweet and tart flavors perfectly. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) fresh lemon juice
  • ¾ cup (150 grams) granulated sugar
  • 3 large eggs, room temperature
  • 6 tablespoons (85 grams) unsalted butter, cut into pieces
  • 1 tablespoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together 2 ¾ cups (345 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, using an electric mixer, beat 1 cup (227 g) softened unsalted butter and 1 ½ cups (300 g) granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs one at a time, mixing well after each addition. Then add 2 tablespoons fresh lemon zest and 1 teaspoon vanilla extract, mixing until just combined.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing.
  6. Using a tablespoon or cookie scoop, drop dough onto the prepared sheets about 2 inches apart.
  7. Bake for 10-12 minutes, or until edges are just beginning to turn golden and centers look soft.
  8. Transfer cookies to a cooling rack and let cool fully before filling.
  9. In a medium saucepan, whisk together ½ cup (120 ml) fresh lemon juice, ¾ cup (150 g) sugar, 3 large eggs, and 1 tablespoon lemon zest. Cook over low heat, stirring constantly with a whisk, until thickened, about 8-10 minutes.
  10. Remove from heat and whisk in 6 tablespoons (85 g) unsalted butter piece by piece until smooth.
  11. Pour lemon curd into a bowl, cover with plastic wrap directly on the surface, and chill in the refrigerator for at least 1 hour until thickened.
  12. Once cookies and curd are fully cooled, spread about 1 teaspoon of lemon curd onto the flat side of one cookie, then sandwich with a second cookie. Gently press together.
  13. Serve immediately or store refrigerated for up to 3 days.

Notes

Do not overmix the dough to keep cookies tender. Use softened but not melted butter. Cook lemon curd over low heat with constant stirring to avoid curdling. Chill lemon curd to thicken before assembling. Dust cookies with powdered sugar for an extra special touch. For gluten-free, substitute flour with a 1:1 gluten-free blend containing xanthan gum. Vegan adaptations include using vegan butter and flax eggs.

Nutrition

Keywords: lemon sugar cookies, lemon curd filling, lemon cookies, easy lemon dessert, homemade lemon curd, spring dessert, buttery cookies

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