Lemon Butter Treats (Printable Version)

Gooey cookies bursting with bright citrus curd in every bite. Sweet and buttery with a zippy lemon twist running through it.

# Ingredients:

→ Zesty Lemon Curd

01 - 1 teaspoon of cornstarch
02 - 3 egg yolks, large
03 - 1/4 cup (55g) of unsalted butter, cut into tiny pieces
04 - 1/4 cup (60ml) fresh-squeezed lemon juice (2-3 big lemons)
05 - 1/2 cup (100g) white sugar
06 - 2 tablespoons of grated zest from about 2 lemons

→ Soft Butter Cookies

07 - 2 1/4 cups (286g) regular all-purpose flour
08 - 1/2 teaspoon salt
09 - 8 ounces full-fat cream cheese, softened
10 - 1 teaspoon vanilla extract
11 - 2 teaspoons of baking powder
12 - 1/2 cup (110g) unsalted butter, softened
13 - 1/2 teaspoon almond extract (optional, but it adds a nice touch)
14 - 1 cup of powdered sugar for rolling dough balls
15 - 1 1/2 cups (300g) granulated sugar
16 - 1 whole egg and 1 yolk

# Steps:

01 - Take a medium pot and blend the egg yolks, sugar, and cornstarch together until smooth. Mix the zest and the juice in afterward.
02 - Heat the mixture over medium until it becomes thickened. Start stirring only now and then, but as it thickens, stir more often. This should take 8 to 10 minutes on a gas stove or close to 20 minutes for an electric one. You’ll know it’s ready when it sticks to the back of your spoon.
03 - Pull from the heat and toss in the butter, letting it melt completely and stir it together. Pour into a heat-safe shallow dish, cover, and let it chill in the fridge while the cookie dough gets prepped.
04 - Crank the oven to 350°F (175°C), and line a big baking tray with parchment.
05 - Use a medium bowl to mix the flour, salt, and baking powder well. Set the mix aside for later.
06 - Using a stand mixer or hand mixer fitted with a paddle, whip the cream cheese and softened butter on medium-high until it’s smooth with no lumps. Scrape the bowl as needed.
07 - With the mixer still going, sprinkle in the sugar on medium while letting it fully combine. Turn the speed up and keep beating for 60 seconds. Then pop in the egg, yolk, vanilla, and almond extract (if using) and mix until smooth again.
08 - Fold the flour mixture into the wet ingredients in portions, blending until just mixed. Don’t overdo it—scrape the bottom to make sure all flour bits are mixed in. The dough should feel sticky and thick.
09 - Scoop out 3-tablespoon portions of sticky dough and roll them in a small bowl of powdered sugar until completely covered. Space 5 coated dough balls evenly apart on your tray.
10 - Using your finger or the back of a tablespoon, press into the center of each dough mound to make a well without breaking through the dough.
11 - Spoon a full teaspoon of that chilled lemon curd right into each dough crater.
12 - Slide the cookies into the oven and bake them for about 10–12 minutes, or until they spread out a bit and the curd bubbles slightly. Fresh out of the oven, the curd will look pale but gets brighter as the cookies cool.
13 - After baking, let the cookies rest on the tray for 2 minutes before transferring them to a rack to fully cool. Repeat for the rest of the dough, and chill the cookies later for 15 minutes to firm up the curd.
14 - Sprinkle the edges of the cooled cookies with leftover powdered sugar if you have any, making sure the lemon curd center stays visible. Dig in and enjoy!

# Notes:

01 - These treats pair soft, buttery cookies with the tanginess of lemon for a perfect bite.
02 - Prepare the lemon curd ahead—it can stay good in the fridge for up to 3 days.
03 - Keep the cookies soft by pulling them from the oven while still fluffy and a touch underdone.

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