Lemon Curd Crinkle Cookies
These Lemon Curd Crinkle Cookies are soft, chewy lemon cookies rolled in powdered sugar with ribbons of homemade lemon curd swirled right into the dough.
Servings 14 Cookies
Ingredients
For the lemon curd
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
- ½ cup fresh lemon juice
- 3 large eggs
- 4 egg yolks
- 4 Tablespoons unsalted butter
For the cookie
- ½ cup unsalted butter room temperature
- ¼ cup full-fat cream cheese room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 ½ tablespoons fresh lemon juice
- 2 ⅔ cups all-purpose flour
- 2 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup lemon curd recipe above
For rolling
- ½ cup granulated sugar
- 1 cup powdered sugar
Instructions
For the curd
- In a medium saucepan, whisk the sugar, lemon zest, and lemon juice. Place over medium heat.1 cup granulated sugar, 1 Tablespoon lemon zest, ½ cup fresh lemon juice
- While the sugar mixture is cooking, In a small bowl, whisk together the whole eggs and yolks until combined.3 large eggs, 4 egg yolks
- When the sugar mixture is has warmed up and the sugar has slightly dissolved. Add the entire egg mixture and whisk constantly.
- Whisking constantly, start cooking the mixture over medium-low heat until it’s thick like pudding, about 6 to 8 minutes. It will start to bubble and get slightly thicker! Keep whisking and cook for about 30 more seconds Remove from the heat and whisk in the butter until fully incorporated.4 Tablespoons unsalted butter
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it come to room temperature and then refrigerate. Let it cool completely before making the cookies
For the cookies
- Preheat your oven to 350F. Line 2 baking sheets with parchment paper. Set aside.
- In a bowl of a stand size mixer or with an electric hand mixer, beat the butter and cream cheese together until light and fluffy, about 2-3 minutes. Scrape down the sides with a rubber spatula.½ cup unsalted butter, ¼ cup full-fat cream cheese
- In a small bowl, add the sugar and the lemon zest. Mix with your finger and pressed the lemon zest and sugar together. This releases the oil from the zest and creates a strong lemon flavor!1 cup granulated sugar, 1 tablespoon lemon zest
- Add the granulated sugar and beat until well combined, about 2 minutes.
- Mixing one at a time, add the whole egg, mix on medium speed for 30 seconds, and then the two egg yolks one at a time, mixing well after each. Scrape the sides and the bottom with a rubber spatula! Then mix on low, the vanilla, lemon zest, and lemon juice.1 large egg, 2 large egg yolk, 1 teaspoon vanilla extract, 1 ½ tablespoons fresh lemon juice
- Add the flour, cornstarch, baking soda, baking powder, and salt. Mix on low just until it’s combined and there are no more flour streaks.2 ⅔ cups all-purpose flour, 2 teaspoon cornstarch, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
- Drop spoonfuls of lemon curd over the dough and fold gently with the rubber spatula, just 3-4 times to create ribbons throughout — you want swirls, not a fully mixed dough.½ cup lemon curd
- Get two small bowls and put about ½ cup of granulated sugar and 1 cup powder sugar.½ cup granulated sugar, 1 cup powdered sugar
- Scoop dough into balls (about 3 tablespoons each), roll first in granulated sugar then generously coat in powdered sugar. You want to make sure it is really coated
- Place 7 dough balls on each sheet pan evenly space apart.
- Bake for 12-14 minutes until edges are just barely set but centers still look underdone and glossy
- Let cool on the baking sheet for 5-7 minutes before transferring — they will firm up as they cool!