Growing up, my grandmother’s Christmas cookie tradition always included her special lemon curd filling. While other families stuck to basic sugar cookies with frosting, she taught me how adding tangy lemon curd between two buttery cookies created something different. I remember standing in her kitchen, watching her carefully spoon the bright yellow filling onto each cookie, making what she called “little rays of sunshine for winter days.”
These cookies became such a part of our holidays that now my own kids ask for them as soon as December rolls around. The best part? They’re actually easier to make than they look – you don’t need to be a master baker to get them right. Just a few simple ingredients and some patience while the curd sets is all it takes.
Ingredient Substitutions
For the eggs in this recipe, a common vegan alternative is to use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each whole egg, and 1.5 teaspoons cornstarch mixed with 2 tablespoons water for each yolk. This substitution works well in baked goods and helps bind ingredients together.
Butter can be replaced with coconut oil or a plant-based butter substitute in equal amounts. These alternatives provide similar fat content and texture, making them suitable for both the lemon curd and cookie dough. For a healthier option, applesauce can replace half the butter in the cookie dough, though this may slightly alter the texture.
All-purpose flour can be substituted with a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but note that you may need to adjust the liquid content slightly as gluten-free flours can absorb moisture differently. Adding 1/4 teaspoon of xanthan gum per cup of gluten-free flour can help improve texture.
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 40-50 g
- Fat: 200-220 g
- Carbohydrates: 400-450 g
Ingredients
- 2 large yolks
- 1 whole large egg
- 1/8 teaspoon coarse salt
- 2/3 cup white sugar
- 1/3 cup fresh lemon juice (approximately 2 lemons)
- Grated zest of 1 lemon
- 1/3 cup cold butter, cut into cubes
- 1 cup white sugar
- Zest of 2 lemons (keep juice for use)
- 3/4 cup softened butter
- 1/4 cup softened cream cheese
- 1/8 teaspoon coarse salt
- 1 large room temperature egg
- 1 large room temperature yolk
- 3 tablespoons fresh lemon juice (about 1-2 lemons)
- 3 1/2 cups all-purpose flour (420g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup icing sugar
Step 1: Prepare the Lemon Curd
In a medium non-metal saucepan, combine sugar, egg, egg yolks, lemon juice, lemon zest, and salt.
Whisk together until smooth and no egg pieces remain.
Heat the mixture on medium-low heat, stirring frequently to prevent burning, until it thickens and begins to bubble.
Remove the curd from heat and strain if lumpy, then transfer it to a non-metal, heat-safe container.
Add cold cubed butter to the curd and stir or whisk until smooth as the butter melts.
Step 2: Make the Cookie Dough
Rub the sugar and grated lemon zest together with your fingers until the sugar is yellow, moist, and fragrant.
In a large bowl, add butter, cream cheese, and salt to the sugar mixture.
Use an electric mixer to beat until the mixture is creamy and lightened in color, approximately 5 minutes.
Add a whole egg, an egg yolk, and lemon juice to the mixture, mixing well between each addition and scraping down the bowl for uniformity.
Optionally, add yellow gel food coloring for a vibrant shade.
Step 3: Combine Dry Ingredients and Form Dough
Sift flour, baking powder, and baking soda directly into the bowl with the wet ingredients.
Gently fold the mixture until the dough is fully incorporated.
Use a cookie scoop or your hands to portion the dough into balls approximately 2-3 tablespoons each, making about 18 large cookies.
Step 4: Prep and Chill Cookie Dough
Spread powdered sugar onto a plate and roll each cookie dough ball in it.
Place the coated balls on a parchment-lined baking sheet.
Use a measuring tablespoon or the back of the cookie scoop to press an indent on each dough ball.
Chill the dough in the freezer while preheating the oven to 355°F (180°C).
Step 5: Bake the Cookies
Before baking, roll the cookies in powdered sugar again for a thick coating.
Arrange the cookies on a parchment-lined baking sheet with sufficient space between them.
Bake in the preheated oven for 9-12 minutes, until the cookies are puffed and barely golden on the bottom.
Avoid overbaking to prevent dryness.
Step 6: Fill and Serve
Once the cookies are baked, press a tablespoon into each top to expand the indentation for the lemon curd.
Carefully transfer the cookies to a wire rack to cool completely.
Once cooled, fill the centers generously with lemon curd and serve.
