Description
Delightfully soft and tangy Sour Cream Lemon Curd Cookies combine the richness of sour cream with the bright zestiness of lemon, wrapped in buttery dough and topped with a luscious dollop of lemon curd. These cookies have a light crackled surface and are perfectly sweetened with powdered sugar for an irresistible treat.
Ingredients
Dry Ingredients
- 1 ½ cups plus 1 tbsp (225g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar, plus extra for rolling
- 1 tbsp freshly grated lemon zest
- 1 tsp (5ml) pure vanilla extract
- 1 large egg (at room temperature)
- 2 tbsp (30ml) full fat sour cream (leveled)
Topping
- Powdered sugar (for rolling and dusting)
- Lemon curd (for filling)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly blended to prepare the dry base for the cookie dough.
- Cream Butter and Sugar: In another large bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, freshly grated lemon zest, and vanilla extract together for about 2 minutes until pale and fluffy. Then beat in the egg until fully incorporated, followed by mixing in the sour cream.
- Combine and Form Dough: Gradually add the flour mixture to the wet ingredients and fold together gently using a spatula until just combined, forming a sticky dough.
- Shape and Chill Dough: Transfer the sticky dough onto a piece of plastic wrap. Flour your hands and carefully shape the dough into a 10 to 12-inch log. Wrap it tightly and refrigerate for 2 hours to firm up.
- Prepare for Baking: Preheat the oven to 375°F. Line two large cookie sheets with parchment paper. Slice the chilled dough log into 18 equal pieces and roll each piece into a smooth ball.
- Coat the Cookies: Roll each dough ball first in granulated sugar and then in powdered sugar until evenly coated. Place the coated balls onto the prepared cookie sheets, leaving at least 3 inches of space between them as they will spread during baking.
- Indent and Fill: Use a round 1/2-teaspoon measuring spoon to gently press an indent into the center of each dough ball without cracking the dough. Fill each indent with a heaped teaspoon of lemon curd.
- Bake Cookies: Bake the cookies at 375°F for 3 minutes, then reduce the oven temperature to 350°F and continue baking for another 10 minutes or until the cookies are cracked and lightly golden around the edges and the lemon curd surface appears matte.
- Cool and Serve: Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Dust the cooled cookies with powdered (icing) sugar for a final touch and serve.
Notes
- Ensure the egg is at room temperature to help the batter mix evenly.
- Handle the dough gently when making the lemon curd indent to avoid cracking; reshape if necessary.
- Spacing cookies well on the baking sheet is critical as they spread during baking.
- Adjust baking time slightly depending on your oven to avoid overbaking the lemon curd topping.
- For best texture, refrigerate the dough for the full 2 hours before baking.
