Lemon Curd Cookies
Every year, my dad and I embrace our traditions by baking cookies for family, friends, and service workers during the Christmas season. As I witness my parents gracefully embracing the aging process at home, these moments become even more precious—a time to bond with my dear dad amidst the laughter, heartfelt conversations, the aroma of vanilla extract, and, of course, the occasional pointed directions from mom on maintaining order in the kitchen chaos.
While crafting our classic Christmas cookies with chocolate chips and peanut butter, my dad and I try to embark on an annual adventure of venturing into uncharted territory to discover a new cookie recipe. It’s often a comical challenge to see if we can still master the art of baking while trying something new.
This year, I stumbled upon an incredible treat—a Lemon Curd Shortbread cookie created by the talented English baker known as “The Loopy Whisk.” Unlike anything I had tasted before, this lemon-infused delight was a combination of light, airy textures, gluten-free goodness, and a burst of delicious lemon curd. As I watch my dad slow in movements, this year was different. Yep, there was a race to the oven as my dad and I devoured these cookies faster than we could retrieve them.
In the midst of this chilly season, I encourage you to indulge in these sunny, sugary delights. And a heartfelt thank you to “The Loopy Whisk” for generously sharing your delightful recipes with us from across the pond and making this year with my sweet parents the best year ever.
Recipe for Lemon Curd Cookies
¾ cup granulated sugar
zest of 2 lemons
1 stick unsalted butter, melted and cooled until warm
2 medium eggs, room temperature
2 tbsp freshly squeezed lemon juice
½ tsp vanilla bean paste or 1 tsp vanilla extract
2 cups plain gluten-free flour blend
½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
½ tsp baking powder
¼ tsp salt
¾ cup powdered/icing sugar, for rolling the cookies before baking
1 jar of Lemon Curd (The Loopy Whisk makes her own, but I’m not that patient.)
Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.
Add the melted butter, eggs, lemon juice and vanilla, and whisk well until combined.
In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder and salt, and add them to the wet ingredients.
Mix with a wooden spoon or a rubber spatula until you get a smooth, batter-like cookie dough.
Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step. You can also keep it in the fridge overnight if you want to bake the cookies the next day.
Adjust the oven rack to the middle position, pre-heat the oven to 350ºand line two large baking sheets with parchment/baking paper.
Use a 2-tablespoon cookie or ice cream scoop to scoop out a portion of the cookie dough.
Drop it directly into a bowl of powdered/icing sugar and roll it around until it’s evenly coated. The sugar coating will allow you to handle the cookie dough without it sticking, so you can roll it between your palms to form a perfectly round ball.
Repeat with the rest of the cookie dough, you should get 16 cookies in total.
Place the sugar-coated cookie dough balls onto the lined baking sheets, with plenty of space between them, about 8 per baking sheet (as the cookies will spread during baking).
Use a ½-tablespoon measuring spoon to make an indent in the center of each cookie dough ball (make sure that you press only halfway through each cookie dough ball, not all the way through).
Fill the cookies with about 1 (generous) teaspoon of lemon curd.
Bake one baking sheet at a time at 350ºF for 9-12 minutes or until the cookies have spread and cracked around the edges and the lemon curd center is slightly puffed up but NOT visibly bubbling
While the first batch of cookies is baking, keep the second baking sheet with the cookies in the fridge until needed.
The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely.
This recipe was taken from the online blog, “The Loopy Whisk” and enjoyed by all. If you are looking for an amazing gluten free recipe book full of amazing sweet treats, “Baked to Perfection” Winner of the Fortnum & Mason Food and Drink Awards 2022 is available here.