Description
These Lemon Curd Sugar Cookie Sandwiches combine buttery, tender sugar cookies with a tangy homemade lemon curd filling. Lightly smashed and sugared for a delicate crunch, these cookies are perfect for spring and summer gatherings, offering a refreshing citrus twist and optional fresh strawberry topping.
Ingredients
Scale
For the Lemon Curd
- 1 batch homemade lemon curd (see linked recipe or prepare ahead)
For the Sugar Cookies
- 1/2 cup salted butter, softened
- 6 tablespoons vegetable oil (light olive oil recommended)
- 1/2 cup white sugar, plus 2 tablespoons extra
- 6 tablespoons powdered sugar
- 1 tablespoon vanilla extract
- 1 egg
- 2 3/4 cups all-purpose flour (spooned and leveled)
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 cup white sugar for smashing cookies
Optional Topping
- Fresh strawberries
Instructions
- Make Lemon Curd: Prepare homemade lemon curd in advance, as it needs time to chill and thicken before assembly.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter: Using a stand mixer or electric mixer, beat the softened butter until it becomes light and fluffy, which will help give the cookies a tender texture.
- Add Wet Ingredients: Mix in vegetable oil, white sugar, powdered sugar, vanilla extract, and the egg into the creamed butter. Beat until fluffy, occasionally scraping the bowl to ensure even mixing.
- Combine Dry Ingredients: Spoon the flour into the bowl but do not mix immediately. Make a well in the flour and add baking soda, cream of tartar, and salt. Stir these dry ingredients in with a small spoon, then mix the flour mixture into the wet ingredients until just combined. The dough should be slightly dry.
- Form Dough Balls: Using your hands or a cookie scoop, portion the dough into balls slightly larger than one tablespoon. Place them on a parchment-lined or silpat-lined baking sheet without greasing the surface.
- Prepare for Baking: Pour 1/4 cup sugar into a shallow bowl. Wet your fingers and rub the bottom rim of a glass. Dip the glass in sugar, then gently press down on each dough ball to flatten it to just under half an inch thick, recoating the glass with sugar as needed. The cookies should be flat but retain some thickness to avoid crispiness.
- Bake: Bake the cookies for 6 to 8 minutes until edges are not quite brown and tops remain slightly shiny, indicating perfect doneness without drying out.
- Cool: Allow cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Assemble Sandwiches: Once cookies and lemon curd are fully cooled, spread lemon curd onto the bottom of one cookie and top with another cookie to form a sandwich. Alternatively, spread lemon curd individually on cookies. Garnish with fresh strawberries if desired for a fruity, fresh accent.
Notes
- Lemon curd must be made ahead and fully chilled to properly thicken before using in the cookie sandwiches.
- Ensure cookies are slightly underbaked to keep them soft and chewy rather than crisp.
- Use a light olive oil for a mild flavor; vegetable oil alternatives can be substituted.
- Dough is dry and firm, so handle gently when forming and flattening the cookies.
- These cookies can be stored in an airtight container in the refrigerator due to the lemon curd filling.
- Adding strawberries is optional but adds fresh fruity flavor that complements the lemon perfectly.
