Lemon Dream Cookies
These Lemon Dream Cookies are a buttery cookie with a luscious lemon filling that is simply hard to resist! These cookies really should be titled Melt In Your Mouth Lemon Dream Cookies but I thought that title was a tad too long. Seriously, these cookies really do melt in you mouth and you can’t go wrong with a dollop of lemon curd on top.
Snuggle up to the fire with your favorite cup of tea and treat yourself to these cookies. Not too sweet with just the right amount of lemon.
Perfect for your dessert table or to take to a holiday party.
NOT JUST FOR THE HOLIDAYS…these Lemon Dream Cookies also make awesome Spring Cookies.
Press the end of a wooden spoon into the center of each cookie and make a large well.
After baking.
Don’t forget to pin these Lemon Dream Cookies to your Cookie/Holiday boards!
Lemon Dream Cookies
A wonderful shortbread cookie filled with homemade lemon curd.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1- 2/3 cups all-purpose flour
- 1 cup powdered sugar (for rolling)
For the Filling:
- 2/3 cup granulated sugar
- 1 ½ teaspoons cornstarch
- 1 teaspoon grated lemon peel
- ¼ teaspoon salt
- 1 large egg, beaten
- 3 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter, melted
Instructions
For the Cookies:
- In a small mixing bowl, cream butter and powdered sugar.
- Beat in vanilla.
- Gradually add flour.
- Cover and refrigerate for 30 minutes or until easy to handle..
- Roll into 1-in. balls.
- Place 1 in. apart on baking sheet lined with parchment paper.
- Using the end of a wooden spoon handle, make an indentation in the center of each.
- Refrigerate 1 hour.
- Preheat oven to 350°
- Bake for 12-14 minutes or until lightly browned.
- Transfer to a cooling rack, once the cookies are cool enough to touch, roll in powdered sugar, and place them back on the cooling to rack to completely cool.
- Fill cooled cookies with lemon filling.
For the Lemon Filling:
- Combine the sugar, cornstarch, lemon peel and salt in a saucepan.
- Stir in egg, lemon juice and butter until smooth.
- Cook over medium-high heat until thickened.
- Reduce heat; cook and stir 2 minutes longer.
- Cool and spoon 1/2 teaspoon into each cookie.
MORE COOKIE RECIPES
1. BROWN BUTTER COOKIES WITH AN EGGNOG FUDGE CENTER 2. NO BAKE DISAPPEAR COOKIES 3. OUTRAGEOUS CHOCOLATE CHIP COOKIES
Sheryl, I love all things lemon, so these caught my eye immediately. I think I could live on lemon curd, so these go on my must-bake list! Mmmm, thank you! 🙂
I love lemon, but I rarely bake with it! Chocolate shouts louder over lemon. 🙂 But I’m pinning these to make soon!
These look amazing, Sheryl! I love the twist of lemon for the holidays!
Ooooo I love the look of these. It was a pin for me. When my lemons are back in season I will be making these ones for sure 🙂
How long can these stay outside the fridge? Or should they be refrigerated immediately after cooking if not consumed right away?
Hi Indrani, They can stay out at least long enough for a party. I would store them in the refrigerator overnight.
Ummm. My cookies melted away to flat biscuits. Not even a hole for the lemon goodness…what happened? Was I supposed to chill longer?
Hi Maia, I’ve never had that problem but yes I would say that your dough wasn’t chilled enough. Possibly because your butter was really soft to begin with.