Lemon Curd Drop Cookies
Looking for a sweet and tangy treat? Try these delicious Lemon Curd Drop Cookies! 🍋🍪 With a buttery cream cheese cookie base and a luscious lemon curd center, these little bites of heaven are perfect for any occasion. Plus, they’re easy to make and always a crowd-pleaser! 😋 Check out this recipe by Chef Bryan Woolley and give them a try!
Ingredients
For the Lemon Curd:
1/2 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 stick butter (8 tbsp)
pinch of salt
For the Cookie Dough:
1 stick soften butter ( 8 tbsps)
4 oz soften cream cheese
1 cup sugar
2 large eggs
1 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
Powder sugar for rolling them
Instructions
1
To make the Lemon Curd, combine the sugar, eggs, lemon juice, butter, and salt in a medium saucepan. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
2
Remove the Lemon Curd from the heat and strain it through a fine-mesh sieve into a small bowl. Cover the surface of the Lemon Curd with plastic wrap and refrigerate it until it is cold and set, about 1 hour.
3
To make the Cookie Dough, cream together the butter, cream cheese, and sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add the eggs and vanilla, and beat until well combined.
4
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and beat on low speed until just combined.
5
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
6
Using a small cookie scoop or spoon, form the Cookie Dough into small balls. Roll the balls in powdered sugar until they are completely coated.
7
Place the balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Use your thumb to make a small indentation in the center of each cookie.
8
Spoon a small amount of Lemon Curd into the center of each cookie, filling the indentation about three-quarters full.
9
Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden brown.
10
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Tags:
#chefbryan #cookingwithchefbryan#LemonCurdCookies #SweetAndTangy #BakingDelights #EasyRecipe #Foodie"
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