Even better, for these I made the lemon curd but if you’re pressed for time you can also use store-bought lemon curd (I love Bonne Maman) and that’ll work just as well. If you need to, just tell people you made it all 😊
Ingredients
Lemon Curd
- ½ cup sugar
- 1 T lemon zest
- 3 egg yolks
- ¼ t salt
- ¼ cup lemon juice
- ½ t vanilla
- 4 T butter, brought to room temperature
Lemon Crinkle Cookies
- ¾ cup sugar
- 2 T lemon zest
- 8 T butter, brought to room temperature
- 2 eggs, brought to room temperature
- 2 T lemon juice
- 2 t vanilla
- 2 cups flour
- ½ t baking powder
- 1 cup powdered sugar
Directions
Starting with the curd, put the sugar and lemon zest into a bowl and whisk together. Next, add the butter, egg yolks and salt and whisk again (vigorously) until well combined.
Put the lemon juice into a small saucepan and cook over low to medium heat until it just starts to boil (but watch it – it won’t take very long and you don’t want it to boil for any stretch of time). Take the pan off the heat and slowly add the sugar mixture, whisking the entire time.
Put the saucepan back on low heat and cook, stirring the entire time, until the mixture is thick and coats whatever you’re stirring it with.
Take the saucepan off the heat and add in the vanilla. Stir until everything is well combined.
Cover the pot while you work on the cookies.
Time for cookies!
Add the sugar and lemon zest to a large bowl and whisk together. Next, add in the butter, eggs, lemon juice and vanilla. Whisk everything together until well combined.
Next, add the flour and mix until well combined. Finally, add in the baking powder and do the same – mix until everything is well combined.
Chill the dough in the fridge for at least a couple hours and clean up your workspace.
Once you’re ready to make the cookies, put the powdered sugar into a small bowl. Roll the dough into golf ball-sized balls and then roll them in the sugar until they’re completely covered.
Put the balls onto cookie sheets lined with parchment paper, 6 per sheet.
Make an indentation in the middle of each cookie and fill each one to the brim with the lemon curd you made (note – if the curd has developed a light film on the top of it, get a whisk and whisk the crap out of it to break it up before filling the cookies).
Bake the cookies at 350 for 12-15 minutes, or until the cookies have started to get slightly golden and they have cracked along the edges.
When they’re done, take them out of the oven and let them cool on the cookie sheets for about 10 minutes to let them completely set. Then move them to a wire rack to cool completely.
Makes about 2 dozen delicious cookies!
Ugly Desserts 