Lemon Curd Egg Cookies
- 1h 0mPrep Time
- 0sCook Time
- 1h 0mReady In
These egg-shaped sugar cookies are filled with lemon curd and topped with buttercream for a bright, tart, and zesty treat. Perfect for spring or Easter celebrations.
Ingredients
- 1 Classic Sugar Cookie Dough
- 118 ml unsalted butter at room temperature
- 473 ml granulated sugar
- 4.93 ml pure vanilla extract
- kosher salt
- 1 lemon curd
- Confectioners' sugar for dusting
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.6 mg
- Iron: 0.91 mg
- Magnesium: 5.1 mg
- Phosphorus: 83.3 mg
- Potassium: 92.6 mg
- Zinc: 0.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Classic Sugar Cookie Dough
- 473 ml granulated sugar
- 4.93 ml pure vanilla extract
- kosher salt
- 1 lemon curd
Prepare
- 118 ml unsalted butter, at room temperature
- Confectioners' sugar, for dusting
Let's Cook
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Step 1.
Prepare the Classic Sugar Cookie Dough according to the recipe instructions. On a floured surface, roll out the dough and use floured egg-shaped cookie cutters to cut out shapes. Using a smaller round cutter, cut the centers out of half of the cookies. Bake as directed and let cool completely before decorating.
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Step 2.
While the cookies cool, make the buttercream: In a large bowl, beat ½ cup (1 stick) unsalted butter and 2 cups granulated sugar with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Add 1 teaspoon pure vanilla extract and a pinch of kosher salt, and mix to combine.
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Step 3.
Working one at a time, spread about 2 teaspoons of buttercream onto each cookie without a hole (the solid cookies). Top each with a cutout cookie (the one with the hole), aligning the edges. Dust the assembled cookies with confectioners' sugar, then fill each hole with 1 teaspoon of lemon curd.