[OC] Homemade Lemon Crinkle Cookies Filled with Lemon Curd

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1. 

   whipped-desserts 2 weeks ago

   Here’s the [video recipe](https://youtu.be/mZex2xvyoHw) if you want to see the full process

   # Lemon Crinkle Cookies Filled with Homemade Lemon Curd

   These Lemon Crinkle Cookies are soft, bright, tangy, and filled with homemade lemon curd. They taste like lemon pie in cookie form, with a slightly crunchy outside, a soft lemon cookie, and a creamy lemon curd center.

   # Ingredients

   # Lemon Curd

   * 6 tablespoons sugar, 75 g
   * Zest of 1 lemon
   * 2 egg yolks
   * 1 whole egg
   * 6 tablespoons lemon juice, 90 ml
   * 4 tablespoons butter, 56 g
   * Pinch of salt

   # Crinkle Cookies

   * 1 3/4 cups all-purpose flour, 210 g
   * 1/2 teaspoon baking powder, 2.5 g
   * 1/4 teaspoon baking soda, 1.5 g
   * 1/2 teaspoon salt, 3 g
   * 1/2 cup unsalted butter, 113 g, room temperature
   * 2/3 cup granulated sugar, 135 g
   * Zest of 1 lemon
   * 1 egg
   * 2 tablespoons sour cream, 30 g

   # For Coating

   * Granulated sugar
   * Powdered sugar

   # Instructions

   # Make the Lemon Curd

   1. Place the sugar and lemon zest in a saucepan. Use a spoon to press and rub them together. This helps release the lemon oils and gives the curd a stronger lemon flavor.
   2. Add the egg yolks, whole egg, lemon juice, butter, and a pinch of salt.
   3. Whisk everything together before turning on the heat.
   4. Cook over medium heat, whisking constantly, for about 5 minutes, or until the curd thickens and coats the back of a spoon. Do not let it boil.
   5. Blend with an immersion blender or strain through a sieve until completely smooth.
   6. Transfer the lemon curd to a shallow bowl or plate.
   7. Cover directly with plastic wrap, making sure the plastic touches the surface so it does not form a skin.
   8. Refrigerate until completely cold, about 1 hour.

   # Make the Cookie Dough

   1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
   2. In another bowl, add the room-temperature butter, granulated sugar, and lemon zest.
   3. Beat with an electric mixer for about 2 minutes, until the mixture becomes pale and fluffy.
   4. Add the egg and mix until fully incorporated.
   5. Add the sour cream and mix again.
   6. Add the dry ingredients and mix by hand just until combined. Do not overmix.
   7. Transfer the dough onto plastic wrap lightly dusted with flour.
   8. Shape the dough into a log about 12 inches long, or 30 to 35 cm.
   9. Wrap tightly and refrigerate for 1 to 2 hours.

   # Shape and Bake

   1. Preheat the oven to 375°F / 190°C.
   2. Line two large baking sheets with parchment paper.
   3. Cut the chilled dough log into 18 equal portions.
   4. Roll each piece into a ball.
   5. Roll each ball first in granulated sugar, then generously in powdered sugar.
   6. Place the cookies on the baking sheets, leaving about 2 inches / 5 cm between each one.
   7. Use a 1/2 teaspoon measuring spoon to make a small indentation in the center of each cookie ball.
   8. If the dough cracks, gently reshape it with your hands.
   9. Fill each indentation with cold lemon curd. Do not overfill.
   10. Bake at 375°F / 190°C for 3 minutes.
   11. Without opening the oven door, reduce the temperature to 350°F / 175°C and bake for another 7 to 8 minutes.
   12. Let the cookies cool for a few minutes on the baking sheet.
   13. Transfer to a wire rack and let them cool completely.

   # Notes

   * The lemon curd must be completely cold before filling the cookies.
   * Rolling the dough first in granulated sugar, then powdered sugar, helps create a better crinkle effect.
   * Starting the bake at 375°F helps set the outside faster, which creates nicer cracks.
   * Do not overfill the cookies with lemon curd, or it may overflow while baking.

   Enjoy!