Lemon Curd Cookies
Ingredients
- 1 box lemon cake mix
- 2 eggs
- ⅓ cup vegetable oil
- ⅓ cup confectioner's sugar
- ½ cup lemon curd
Instructions
- Pre-heat the oven to 350°F.
- Line two baking sheets with parchment paper; set aside.
- In a large bowl, beat together the lemon cake mix, eggs and vegetable oil; beat for about two minutes until smooth and completely combined into a dough
- In a separate bowl, place the confectioner's sugar.
- Use a 1-½ tablespoon cookie scoop to portion out the cookie batter.
- Afterward, roll them in the bowl with the confectioner's sugar until they’re completely coated.
- Place the cookie balls on the baking sheets, keeping them at least three inches apart so they won’t spread into each other.
- Place in the pre-heated oven and bake for 10 – 12 minutes until the cookies turn lightly golden.
- Remove from the oven once done.
- Use a teaspoon measuring spoon to press into the center of each cookie to create an indent in each cookie.
- Allow to cool for about five minutes.
- Portion about ½ to one teaspoon of lemon curd into each cookie indentation.
- It is recommended to allow the cookies to cool completely before serving or storing for later consumption.
Notes
Don’t overbake the cookies as they might become dry.
The cookies can be made in advance and kept in the refrigerator.
When it’s time to create the cookies, just bring it to room temperature and bake.
Also, if the cookie dough is too wet or runny, chill it in the refrigerator for at least two hours; this will help firm it up for scooping and help keep it from spreading quickly.