Welcome to a delightful recipe that brings sunshine to your kitchen! These lemon curd crinkle cookies, inspired by Sasha’s Cooking Time channel, combine the perfect balance of crispy exterior and tender interior, crowned with a vibrant homemade lemon curd center. The powdered sugar coating creates a beautiful snow-like appearance that cracks during baking, making these cookies as visually stunning as they are delicious.
Ingredients
For the Cookies (Makes 16):
- 135g (⅔ cup) granulated sugar
- Zest of 2 lemons (yellow part only)
- 110g (½ cup) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- Few drops of lemon juice
- 1 teaspoon vanilla extract
- 240g (2 cups) all-purpose flour
- 2g (½ teaspoon) baking powder
- Pinch of ground turmeric (for color)
- Pinch of salt
For Rolling:
- 25g (2 tablespoons) fine granulated sugar
- 25g (2 tablespoons) powdered sugar
For Lemon Curd:
- 70ml (⅓ cup) fresh lemon juice
- Zest of 1-2 lemons
- 70g (⅓ cup) granulated sugar
- 2 eggs, room temperature
- 60g (¼ cup) unsalted butter, cubed
- Pinch of salt
- Tiny pinch of turmeric (optional, for color)
Instructions
Making the Lemon Curd:
- Create a double boiler setup with a heatproof bowl over simmering water
- Combine all curd ingredients except butter in the bowl
- Whisk constantly until mixture thickens (about 10 minutes)
- Test thickness by running finger across wooden spoon – should leave clear path
- Remove from heat and stir in butter cubes until melted
- Strain through fine-mesh sieve for smoothness
- Cover with plastic wrap directly on surface
- Cool to room temperature, then refrigerate
Preparing the Cookie Dough:
- Mix sugar and lemon zest, rubbing together with fingers to release oils
- Add eggs and mix until combined
- Incorporate melted cooled butter
- Add vanilla extract and lemon juice
- Mix flour, baking powder, turmeric, and salt separately
- Combine wet and dry ingredients until smooth
- Cover with plastic wrap (touching dough surface)
- Refrigerate for 2 hours minimum
Forming and Baking:
- Preheat oven to 180°C (360°F)
- Line baking sheets with parchment paper
- Scoop dough into 16 equal portions
- Roll into balls
- Chill formed balls for 10-15 minutes
- Roll each ball first in granulated sugar, then generously in powdered sugar
- Place on baking sheet with spacing
- Make deep indentation in center of each cookie
- Fill indentations with cooled lemon curd
- Bake 12-15 minutes until edges are set
Timing
- Prep Time: 40 minutes
- Chill Time: 2 hours 15 minutes
- Bake Time: 12-15 minutes
- Total Time: 3 hours 10 minutes
Nutritional Information (per cookie)
- Calories: 215
- Total Fat: 8.5g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 60mg
- Total Carbohydrates: 30g
- Sugar: 17g
- Protein: 3g
Tips and Tricks
- Always use room temperature ingredients
- Take extra care grating only yellow lemon zest
- Chill dough thoroughly for best crinkle effect
- Make indentations deeper than needed as they’ll partially close during baking
- Watch cookies closely in last few minutes to prevent overbrowning
- Let cookies cool slightly on baking sheet before transferring
Variations and Substitutions
- Use sugar substitute for lower-calorie version
- Try orange or lime zest and juice for different citrus flavors
- Store-bought lemon curd can be used in a pinch
- Skip turmeric if preferred – it’s only for color
- Add 1/4 teaspoon lemon extract for extra citrus punch
Common FAQs
Q: Can I make these without chilling the dough? A: No, chilling is crucial for achieving the right texture and preventing spread.
Q: Why didn’t my cookies crackle? A: Ensure dough is well-chilled and coated thoroughly in both sugars.
Q: Can I make the lemon curd ahead? A: Yes, it keeps up to 2 weeks refrigerated.
Q: How do I prevent the curd from burning? A: Always use at least two eggs for the curd and watch temperature carefully.
Storage and Make-Ahead Tips
- Store filled cookies in refrigerator up to 3 days
- Unfilled cookies keep at room temperature 5 days
- Freeze cookie dough balls up to 3 months
- Lemon curd keeps refrigerated up to 2 weeks
- Let chilled cookies come to room temperature before serving
- Extra lemon curd is delicious on toast, pancakes, or scones
