Gooey Lemon Cookies – Soft, and Bursting with Citrus Flavor

There’s something about the combination of gooey, buttery cookies and bright, tangy lemon curd that feels like a tiny celebration in every bite. Whether you’re baking for a holiday, a weekend brunch, or just because you need a little pick-me-up on a rainy afternoon, these Gooey Gooey lemon cookies deliver the perfect balance of rich and refreshing. They’re soft and pillowy on the inside, kissed with the lightest crackle of powdered sugar on the outside, and filled with a center of creamy homemade lemon curd that melts into the cookie just slightly when baked.

This recipe is a household favorite not only because it’s undeniably delicious, but also because it’s just so fun to make. The process of mixing, scooping, rolling, and filling turns your kitchen into a cozy little baking workshop—and the sweet citrus scent that fills the air is truly irresistible. What I love most about these cookies is their versatility. They’re elegant enough for a tea party, yet comforting enough for a midnight snack with a glass of cold milk. You don’t need a mixer or any complicated equipment, just a few pantry staples and some fresh lemons to bring it all together.

I still remember the first time I made these. It was a Sunday afternoon, the kind where you don’t have any big plans and the sunlight streams through the window just right. I had a bowl of lemons that needed to be used, and I was craving something sweet. What started as a simple idea turned into one of the most requested treats in our home. These cookies have now become a go-to for potlucks, birthday parties, and even as sweet little gifts wrapped up in parchment and twine. If you’re someone who loves citrus, or even just a fan of a cookie that feels a little extra special, you’re going to fall in love with these.

Why You’ll Love This Gooey lemon cookies Recipe

There are so many reasons to adore these Gooey Lemon Curd Butter Cookies. First and foremost, the flavor is absolutely incredible. The lemon curd brings that unmistakable zing of citrus, while the cookie dough itself is soft, buttery, and just lightly sweetened. When combined, you get this wonderfully balanced cookie that’s rich but not too heavy, sweet but not cloying, and bursting with flavor in every bite.

Another reason to love this recipe is how approachable it is. Even if you’ve never made lemon curd before, don’t worry—this recipe walks you through it step by step, and it’s much easier than it sounds. In fact, the curd comes together in just about ten minutes, and you can even make it ahead of time and keep it in the fridge until you’re ready to bake. That makes this a great recipe for planning ahead or spreading out the prep over a couple of days.

These cookies are also incredibly versatile. You can make them a little smaller for bite-sized treats, or slightly larger for a bakery-style presentation. They’re also highly customizable—add a touch of extra zest for more citrus punch, or swap in different curds like raspberry or orange for a fun twist. Plus, they hold up beautifully when stored properly, so they’re ideal for gifting or serving at events where you need to prepare ahead of time.

And let’s not forget the texture. The cookie is thick and chewy in the center with just the slightest golden crisp at the edges. The powdered sugar coating gives it that iconic crackled look, while the gooey lemon curd adds a creamy burst of flavor with every bite. It’s the kind of cookie that makes people close their eyes when they take that first bite. If you’re looking for a treat that’s both comforting and impressive, these cookies check every box.

Health Benefits of these Gooey lemon cookies

While these Gooey lemon cookies are certainly a treat, they do offer some small health benefits—especially when enjoyed in moderation. Let’s start with the star ingredient: lemons. Fresh lemon juice and zest aren’t just flavorful, they’re also packed with vitamin C, an antioxidant that supports immune health and helps your body absorb iron from plant-based foods. Vitamin C also plays a role in collagen production, which contributes to healthy skin, bones, and joints.

In addition to vitamin C, lemons contain other beneficial plant compounds, such as flavonoids, which have been studied for their anti-inflammatory and antioxidant effects. These compounds help protect your cells from damage caused by free radicals, potentially lowering the risk of chronic conditions over time. While you won’t be getting a mega dose of nutrients from the zest and juice in each cookie, it’s still a delicious way to sneak in a bit of citrusy goodness.

Eggs also contribute valuable nutrients. In this recipe, the egg yolks not only give structure to the cookies and curd, but they also bring protein, healthy fats, and essential vitamins like B12, D, and choline. Choline is particularly important for brain health and development, making eggs a well-rounded addition to your diet.

Finally, making your own lemon curd at home means you get to control the ingredients. There are no preservatives, artificial flavors, or additives—just real lemon juice, eggs, sugar, and butter. That’s a much cleaner option than store-bought spreads, and it allows you to enjoy a homemade treat with quality you can trust.

Of course, these cookies are still a dessert, and they do contain sugar and butter. But enjoyed as part of a balanced lifestyle, they offer both nourishment and joy. Sometimes, the mental health benefits of baking and sharing something sweet with others are just as important as the nutrients in your food. So take your time, enjoy the process, and savor every bright, buttery bite.

Preparation Time, Servings, and Nutritional Information

Before diving into the ingredients and method, it’s helpful to know what you’re getting into. These cookies are fairly quick to prepare, especially if you make the lemon curd ahead of time.

Preparation Time:

• Lemon Curd: 15 minutes (plus cooling and chilling)
• Cookie Dough Prep: 20 minutes
• Assembly and Baking: 12 minutes per batch
• Total Time: Approximately 1 hour (not including chill time)

Servings:

• This recipe makes about 20 large cookies, depending on how generously you scoop the dough. You can stretch it to 24 smaller cookies if needed.

Nutritional Information (Per Cookie):

• Calories: 240
• Protein: 3g
• Carbohydrates: 30g
• Sugars: 18g
• Fat: 12g
• Saturated Fat: 7g
• Fiber: 0.5g
• Cholesterol: 60mg
• Sodium: 120mg

These numbers are based on average values and may vary depending on the size of your cookies and the specific brands of ingredients used. Still, this gives you a good idea of what to expect.

Ingredients List of these Gooey lemon cookies

Let’s take a closer look at what you’ll need for this recipe. The ingredients are divided into two parts: the homemade lemon curd and the cookie dough.

For the Lemon Curd:

• ½ cup (100g) granulated sugar – Provides sweetness and helps thicken the curd when combined with egg yolks.
• 3 large egg yolks – These give the curd its rich texture and golden color.
• 1 tsp cornstarch – Adds a bit of extra thickness and stability to the curd.
• 2 tbsp lemon zest – This adds intense lemon flavor; zest your lemons before juicing them.
• ¼ cup (60ml) fresh lemon juice – Use freshly squeezed juice for the best taste. This usually takes 2–3 lemons.
• ¼ cup (55g) unsalted butter, sliced – Butter melts into the curd, giving it a smooth, creamy finish.

For the Cookies:

• 2¼ cups (286g) all-purpose flour – The base of the cookie dough, providing structure.
• 2 tsp baking powder – Helps the cookies puff slightly and gives them a soft texture.
• ½ tsp salt – Balances the sweetness and enhances flavor.
• 8 oz full-fat cream cheese, room temperature – Adds moisture, richness, and that signature gooey texture.
• ½ cup (110g) unsalted butter, room temperature – Brings classic buttery flavor and tenderness.
• 1½ cups (300g) granulated sugar – Sweetens the dough and helps create that light, crackled texture.

• 1 large egg + 1 egg yolk – Gives the dough moisture and helps bind everything together.

• 1 tsp vanilla extract – Adds warmth and depth to the flavor.
• ½ tsp almond extract (optional but recommended) – Adds a subtle, nutty background note that pairs beautifully with lemon.
• 1 cup powdered sugar (for coating) – Creates that signature crinkle-top look and adds a bit of sweetness.

Make sure your ingredients are at room temperature before you begin. This helps everything mix together more smoothly and evenly.

Step-By-Step Cooking Instructions

This recipe comes together in two main parts: first, you’ll make the lemon curd, then you’ll prepare and bake the cookies. If you’re short on time, you can easily make the lemon curd a day or two in advance and keep it in the fridge until you’re ready to bake. Let’s go step-by-step to ensure every part of the process is smooth and stress-free.

Step 1: Make the Lemon Curd

1. Whisk the base ingredients
   In a medium saucepan, combine the granulated sugar, egg yolks, and cornstarch. Whisk them together thoroughly until the mixture is smooth and pale yellow. Make sure there are no lumps of cornstarch or egg yolk—this is the base that gives the lemon curd its luscious consistency.
2. Add lemon zest and juice
   Next, add the lemon zest and freshly squeezed lemon juice to the sugar-egg mixture. Whisk everything together until well incorporated. The zest will bring out the aroma of the lemon and the juice provides the necessary acidity.

3. Cook over medium heat
   Place the saucepan over medium heat. Stir constantly with a whisk to prevent the eggs from scrambling. As the mixture heats up, it will gradually begin to thicken. This process takes about 8–10 minutes. For the last couple of minutes, switch to a rubber spatula to help scrape the bottom and edges of the pan—this prevents sticking and ensures even cooking.

4. Check for thickness
   You’ll know the curd is ready when it coats the back of a spoon and holds its shape when you run a finger through it. It should look silky and thick, almost like a custard.
5. Stir in butter
   Remove the saucepan from the heat and immediately add the sliced butter. Stir until all the butter has melted and is fully incorporated. This step gives the curd its rich, smooth finish.
6. Cool and chill
   Transfer the lemon curd to a shallow bowl or container. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature before refrigerating. Chill for at least one hour, or until firm and spreadable.

Step 2: Prepare the Cookie Dough

1. Preheat and prep the baking sheets
   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Mix the dry ingredients
   In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set this aside while you work on the wet ingredients.

3. Beat cream cheese and butter
   In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter together until smooth and creamy. This should take about 2 minutes on medium speed.

4. Add sugar and beat until fluffy
   Gradually add the granulated sugar to the cream cheese and butter mixture. Beat for another 2–3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
5. Add egg, egg yolk, and extracts
   Mix in the egg and additional yolk, followed by the vanilla extract and optional almond extract. Beat until fully combined. The dough should be smooth and slightly glossy at this stage.
6. Incorporate the dry ingredients
   Add the dry ingredients in two batches, mixing on low speed just until no streaks of flour remain. Be careful not to overmix—this helps the cookies stay soft and tender.
7. Chill if needed
   If the dough feels too soft to scoop, refrigerate it for 15–20 minutes to firm up slightly. However, it should still be soft and pliable, not stiff.

Step 3: Shape, Fill, and Bake

1. Scoop and roll in powdered sugar
   Using a cookie scoop or tablespoon, portion out the dough into generous scoops (about 3 tablespoons each for large cookies). Roll each dough ball in powdered sugar until fully coated.
2. Space on baking tray
   Place about 5 dough balls per baking sheet, spacing them out well to allow for spreading. The cookies will flatten and expand as they bake.
3. Create the indent
   Using the back of a rounded tablespoon or your thumb, press a shallow indent into the center of each dough ball. You’re creating a little nest for the lemon curd.

4. Fill with lemon curd
   Carefully spoon about 1 teaspoon of chilled lemon curd into the indent of each cookie. Try not to overfill, as the curd will bubble slightly during baking.

5. Bake the cookies
   Place the tray in the preheated oven and bake for 10–12 minutes, or until the cookies have flattened, the edges are just set, and the lemon curd is gently bubbling.
6. Cool on tray, then chill
   Let the cookies cool on the baking sheet for 2 minutes, then carefully transfer them to a wire rack. Once cooled, place them in the fridge for 15 minutes before serving. This helps the lemon curd set fully and intensifies the flavor.
7. Repeat with remaining dough
   Continue shaping, filling, and baking in batches until all the dough and curd have been used.

How to Serve these Gooey lemon cookies

These cookies are incredibly versatile when it comes to presentation. Their bright centers and powdered sugar coating make them beautiful enough for a dessert platter, yet homey enough to enjoy with a simple mug of tea.

• Serve them chilled: These cookies are best enjoyed slightly chilled or at cool room temperature. This allows the lemon curd to stay creamy and the cookie to remain tender and gooey in the center.
• Sprinkle with extra powdered sugar: Right before serving, give them a light dusting of powdered sugar for an elegant finish. This also adds a little sweetness and contrast to the tangy lemon filling.
• Arrange on a platter: For parties or gatherings, arrange them on a large serving tray with slices of fresh lemon or a few edible flowers for a colorful, eye-catching display.
• Pack them as gifts: These cookies make wonderful edible gifts. Wrap a few in parchment paper and tie them with string for a thoughtful homemade treat. Because they keep well, they’re ideal for mailing during the holidays.
• Pair with drinks: Whether it’s a hot cup of tea, iced herbal blend, or even a tall glass of milk, these cookies are delightful with just about any beverage.

No matter how you serve them, be prepared for them to disappear quickly—they’re that good.

Pairing Suggestions for these Gooey lemon cookies

These Gooey Lemon Curd Butter Cookies are versatile enough to be the star of a dessert table or a sweet complement to your favorite warm drink. Whether you’re hosting a brunch, planning a cozy afternoon tea, or just looking for something satisfying to enjoy after dinner, these pairing suggestions will help you get the most out of your cookie experience.

Beverages That Complement These Cookies

• Herbal Teas: Light, citrusy cookies like these are perfect with a floral or herbal tea. Think chamomile, lavender, hibiscus, or mint. These teas won’t overpower the lemon flavor but instead will lift and enhance it.
• Green Tea: The grassy, slightly astringent notes of green tea contrast beautifully with the sweetness of the lemon curd and the rich butteriness of the cookies. Try a matcha latte for a cozy option.
• Black Tea with Milk: A classic English breakfast or Earl Grey tea with a splash of milk provides a robust counterpart to the cookies’ bright flavor. The creamy tea balances out the tartness of the lemon.
• Coffee: For coffee lovers, a light or medium roast pairs best. The acidity of a citrus-forward coffee will echo the brightness of the lemon curd, while creamier, nutty coffees complement the cookie base.
• Sparkling Water with Citrus Garnish: For a non-caffeinated, refreshing option, a tall glass of sparkling water with lemon or lime slices is a simple but elegant pairing.

Serve With Other Desserts

• Berry Compote or Fresh Berries: Serve your cookies with a small bowl of macerated strawberries or blueberries for an extra pop of flavor and color. The tartness of berries plays well with the richness of the cookies.
• Lemon Sorbet: For an ultra-lemony dessert, pair the cookies with a scoop of lemon sorbet. The frozen sorbet contrasts with the soft, gooey cookie for a delightful texture and temperature combo.
• Mini Pavlovas or Meringues: Light, crisp, and sweet, meringue-based desserts add an airy counterpoint to these soft, chewy cookies.

Savory Pairings for Brunch or High Tea

• Tea Sandwiches: If you’re serving these cookies as part of a larger spread, delicate cucumber sandwiches or chicken salad finger sandwiches will keep the overall menu light and fresh.
• Cheese Board: A mild, creamy cheese like mascarpone, brie, or a lemony goat cheese with fresh fruit and crackers makes an elegant and balanced presentation alongside the cookies.

The goal is to create balance—pair richer elements with something acidic or herbal, and lighter elements with something sweet or creamy. However you serve them, these cookies always manage to hold their own.

Storage, Freezing & Reheating Instructions of these Gooey lemon cookies

You’ve gone through the steps, your kitchen smells amazing, and now you’re wondering how to keep these cookies fresh. The good news is that these cookies store and freeze well, making them ideal for prepping in advance or enjoying over a few days.

Short-Term Storage

• At Room Temperature: Because of the lemon curd filling, it’s best not to store these at room temperature for more than a few hours, especially in warmer climates.
• In the Refrigerator: Place completely cooled cookies in an airtight container. Layer them with parchment paper between layers to prevent sticking. They’ll stay fresh in the fridge for up to 5 days. Before serving, allow them to sit at room temperature for 5–10 minutes for the best texture.

Freezing the Cookies

• Freezing Baked Cookies: These cookies freeze beautifully. Once baked and fully cooled, place them in a single layer on a parchment-lined tray. Freeze until solid, then transfer to a freezer-safe container or bag. Use parchment or wax paper between layers to prevent sticking. They’ll keep for up to 3 months.
• Freezing Unbaked Dough Balls: You can also freeze the cookie dough before baking. Scoop and shape the dough into balls, roll in powdered sugar, and create the indents. Don’t add the lemon curd yet. Freeze the dough balls on a tray, then transfer to a freezer-safe container. When ready to bake, let the dough thaw slightly (about 10–15 minutes), fill with lemon curd, and bake as directed.

Reheating Tips

• Thawing: If frozen, allow cookies to thaw in the refrigerator overnight or at room temperature for an hour before serving.
• Reheating: For a just-baked feel, place thawed cookies on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes. Let them cool slightly before enjoying. This revives the soft texture and refreshes the lemony aroma.

Proper storage ensures that none of these delightful treats go to waste. And let’s be honest—they’re so good, they rarely last long enough to need freezing.

Common Mistakes to Avoid in this Gooey lemon cookies

Even though this recipe is very beginner-friendly, there are a few common pitfalls to keep an eye out for. By avoiding these, you’ll set yourself up for cookie success every single time.

Using Warm Lemon Curd

It’s essential that the lemon curd is fully cooled and chilled before using it to fill your cookies. If the curd is still warm or runny, it will melt and spill out of the cookies during baking. This can cause the centers to collapse or burn. Make the curd ahead and chill it for at least an hour before using.

Overmixing the Dough

When combining your wet and dry ingredients, be careful not to overmix the dough. Doing so can develop too much gluten in the flour, which leads to tough, dry cookies instead of the soft, gooey centers we’re aiming for.

Skipping the Powdered Sugar Coating

This coating isn’t just for looks—it also adds sweetness and contributes to the signature crackled texture on the outside of the cookie. Be generous when rolling each dough ball in powdered sugar and make sure they’re fully coated.

Not Creating a Deep Enough Indent

If your indent isn’t deep enough, the lemon curd can slide off during baking. Don’t be afraid to press a good-sized dent into each dough ball with the back of a spoon or your thumb. Just be sure not to crack the dough.

Overbaking the Cookies

These cookies are meant to be soft and gooey. If you wait until they look fully done in the oven, they’ll be overcooked by the time they cool. Take them out when the edges are just set, and the centers are still slightly underdone—they’ll continue to firm up as they cool.

Each of these mistakes is easily avoidable with a bit of mindfulness. Take your time, double-check your steps, and trust your instincts. You’ve got this.

Pro Tips of these Gooey lemon cookies

These cookies might look bakery-worthy, but they’re absolutely achievable in any home kitchen. With a few extra tips and tricks up your sleeve, you’ll elevate your baking game and ensure that every batch comes out picture-perfect and absolutely delicious.

Use Room Temperature Ingredients

Always start with room temperature cream cheese, butter, and eggs. Cold ingredients don’t incorporate as smoothly, which can lead to a lumpy dough and uneven texture. Let them sit out for at least 30–60 minutes before you begin. Softened cream cheese, in particular, is key to achieving that dreamy gooey texture.

Chill the Lemon Curd Before Using

This can’t be stressed enough—chilled lemon curd is essential. Not only does it help maintain the structure of the cookie while baking, but it also keeps the filling from spreading too thin. If you’re short on time, spread the fresh lemon curd onto a small baking tray and place it in the freezer for 10–15 minutes to speed up the chilling process.

Use a Cookie Scoop for Even Cookies

To ensure that your cookies bake evenly and look uniform, use a cookie scoop to portion out the dough. This makes the process faster and keeps your cookies the same size, which is especially important when baking multiple trays. For large cookies, a 3-tablespoon scoop works beautifully.

Keep the Dough Soft, Not Sticky

You want a dough that’s soft and pliable, but not so sticky that it’s hard to work with. If your dough feels too sticky to handle after mixing, pop it in the fridge for 15–20 minutes before scooping and rolling. This makes shaping easier and keeps the powdered sugar coating from dissolving.

Double the Lemon Curd and Save Extra

The homemade lemon curd is so good, you’ll wish you had more of it. Consider doubling the lemon curd portion of the recipe. Any extra can be used as a spread for toast, a topping for yogurt or pancakes, or spooned over pound cake. It lasts up to a week in the fridge and can also be frozen for later use.

Add a Touch More Zest for Extra Flavor

If you’re a die-hard lemon lover, don’t be shy about adding a bit more zest to both the curd and the cookie dough. It punches up the citrus flavor and really makes these cookies sing. Just be sure to zest only the outer yellow part of the lemon peel—avoid the white pith, which can be bitter.

Let Cookies Cool Before Moving

These cookies are tender when hot. To avoid them breaking apart, let them rest on the baking tray for at least 2–3 minutes before transferring to a wire rack. Then, once fully cooled, give them a quick chill in the fridge for 15 minutes. This helps the lemon curd firm up just enough for a perfect bite.

With these simple pro tips, you’ll not only master this recipe but also gain techniques that carry over into many other baking projects. Confidence in the kitchen starts with small, smart choices—and you’re already well on your way.

Frequently Asked Questions (FAQs)

It’s totally normal to have a few questions the first time you try a new recipe. Below are answers to the most commonly asked questions about these Gooey Lemon Curd Butter Cookies. If you’ve got something specific on your mind, chances are it’s covered here.

Can I use store-bought lemon curd instead of homemade?

Yes, you can absolutely use store-bought lemon curd in a pinch. However, the flavor and texture of homemade lemon curd is hard to beat—it’s creamier, fresher, and more vibrant. If you do opt for store-bought, look for one with simple ingredients and no artificial flavors.

What if I don’t have almond extract?

No worries at all. Almond extract is optional in this recipe, but it does add a lovely depth of flavor that pairs beautifully with the lemon. If you don’t have it or prefer not to use it, simply leave it out or substitute with a bit more vanilla extract.

Can I make the dough ahead of time?

Definitely. You can make the cookie dough and store it, tightly covered, in the refrigerator for up to 48 hours before baking. Just let it soften slightly at room temperature for 15–20 minutes before scooping and shaping.

Can I freeze the lemon curd?

Yes, lemon curd freezes very well. Store it in an airtight container with a bit of space at the top (it expands slightly when frozen). It will keep for up to 3 months. To use, thaw overnight in the refrigerator and stir gently before spooning into cookies.

How do I prevent the powdered sugar from melting during baking?

The key is to roll the dough balls generously in powdered sugar right before baking. If your dough is too warm, the sugar can absorb and disappear in the oven. If this happens, don’t worry—the cookies will still taste great. For a crisp white finish, you can always give them an extra dusting after they’ve cooled.

Why did my Gooey lemon cookies spread too much?

If your cookies are spreading too thin, it could be that your dough was too warm. Try chilling the shaped dough balls for 10–15 minutes before baking. Also double-check that you didn’t accidentally add too much butter or too little flour.

Can I make smaller cookies?

Absolutely. Just use a smaller scoop (about 1.5 tablespoons per cookie) and reduce the bake time to 8–10 minutes. Be sure to adjust the amount of lemon curd in the center—about half a teaspoon should do.

How long will these cookies stay fresh?

Stored properly in the refrigerator, these cookies will stay fresh for up to 5 days. You can also freeze them for up to 3 months. Be sure to layer with parchment paper to prevent sticking.

Can I use lemon extract instead of fresh lemons?

Fresh lemon juice and zest are highly recommended for this recipe. They give the curd and cookies a bright, natural flavor that bottled lemon extract can’t match. However, if you’re truly in a pinch, a small amount of lemon extract (1/2 teaspoon) can be used in the cookie dough—just don’t substitute it in the curd.

Are these cookies good for gifting?

Yes, they make a beautiful and thoughtful gift! Just be sure to keep them chilled before packing, and transport them in a container that holds them snugly. Because they’re slightly delicate, a single layer in a bakery box or tin with tissue paper works best.

Conclusion & Call to Action

There’s something undeniably joyful about baking cookies from scratch—especially when those cookies are as soft, gooey, and bright as these Gooey Lemon Curd Butter Cookies. From the moment you zest your lemons to the final dusting of powdered sugar, this recipe is one of those baking experiences that feels comforting and celebratory all at once. It’s a reminder that you don’t need complicated techniques or expensive ingredients to create something truly special.

Whether you’re making them for a cozy night in, a cheerful addition to a brunch spread, or a surprise gift for a friend, these cookies are sure to bring smiles. And the best part? You made them yourself. You learned to whisk up a silky lemon curd, shape tender dough into perfect rounds, and bake up something that looks as good as it tastes.

If you’ve made it this far, I hope you’re already getting excited to preheat that oven. You’ve got all the tools, tips, and confidence you need to create a batch of cookies that’s as memorable as it is mouthwatering.

So go ahead—gather your ingredients, tie on that apron, and let your kitchen fill with the sweet, zesty scent of homemade goodness. And when you take that first bite, with the powdered sugar cracking just slightly and the lemon curd melting on your tongue, I hope it feels like sunshine in cookie form.

When you give this recipe a try, don’t forget to share your results. Leave a comment, send a photo, or tag me on social media—I love seeing your beautiful bakes and hearing your stories. Happy baking!

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