These chewy lemon cookies are packed with flavor! Try this recipe for lemon cookies when you want something summery with lots of lemon flavor.
My oldest niece just turned 18. Which wouldn’t be so bad, except that it means my oldest son is only months behind her.
I’m not freaking out. I’m not freaking out. I’m not freaking out. If I keep saying it, it’s bound to be true, right?
It’s weird for me to think that in just a few more months, she will be off on her own, attending the same junior college I attended at her age, having the same kinds of good times, learning the same kinds of life lessons, and perhaps even making fun of the same professors. I’m seriously not ready for this time of my life.
Not that my life cares whether I am ready or not.
(See related post: Lemon Sugar Cookies)
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Miss Rags requested something fruity for her birthday cookie. Actually, she said, “I don’t know,” and I pressed her and pressed her until she mentioned fruit. That’s the kind of aunt I am.
Then I went through a nightmare of finding a cookie that I could give her without hanging my head in shame. I had cookie failure after cookie failure until the magical day when I met my first batch of lemon curd. This lemon curd, to be exact.
I don’t know why I’ve never made it before. I guess I just didn’t grow up eating it, and I wasn’t really sure what to do with it. But now that I have a jar of it in my fridge, I want to make toast, or homemade English Muffins, just to have something to smear with lemon curd.
For the cookie part of this cookie, I used this Lemon Sugar Cookie recipe, and punched it up with some lemon zest. If you prefer a lighter flavor, you can certainly leave the zest out, and just use the juice.
Maybe these cookies will introduce Miss Rags to the wonders of lemon curd, and she and her roommates can have a wonderful, lemony freshman year!
Want more? Try these lemon cookies!
- 1 cup butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 lemon
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 cups flour
- lemon curd *(see notes)
- Cream butter and sugar. Add egg and mix well.
- Add the zest and juice of one lemon. (About 3 tablespoons of juice) Mix well.
- Add salt, baking powder, and flour, and mix just until combined.
- Place small spoonfuls of dough on a baking sheet, and form a well in the center of each. Fill each well with lemon curd.
- Bake at 325F for 11-14 minutes. Let sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.
