Description
Strawberry Curd Lemon Crinkle Cookies are vibrant, bakery-style treats featuring soft, chewy lemon cookies filled with a luscious homemade strawberry curd. With fresh citrus and berry flavors in every bite, these cookies are beautiful to look at and even better to share. Perfect for parties, gifting, or a cheerful pick-me-up, this recipe is easy to make ahead and simple to customize for any occasion.
Ingredients
Units
Scale
For the Lemon Crinkle Cookie Dough:
- 1 cup granulated sugar, divided
- 1 tablespoon lemon zest
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 3 tablespoons lemon juice (freshly squeezed preferred)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for rolling)
For the Strawberry Curd:
- 8 ounces sliced strawberries, fresh
- 1 tablespoon water
- 1 large egg
- 1 large egg yolk
- 1/2 cup granulated sugar
Instructions
- Make the Strawberry Curd: In a small saucepan over medium heat, combine sliced strawberries and 1 tablespoon of water. Cook for about 5 minutes, stirring and pressing with a fork until the berries break down and become juicy. Remove from heat and puree the mixture using an immersion or regular blender. Strain through a fine mesh sieve to remove seeds and pulp. Return the smooth puree to the saucepan. In a separate bowl, whisk together 1 large egg, 1 large egg yolk, and 1/2 cup granulated sugar. Gradually whisk this into the strawberry puree. Cook over low heat, stirring constantly, until the curd thickens (about 5-8 minutes). Pour into a bowl, press plastic wrap directly onto the surface, and refrigerate until set and ready to use.
- Infuse the Sugar with Lemon: In a mixing bowl, combine 1 cup of granulated sugar and 1 tablespoon of lemon zest. Rub the zest into the sugar with your fingers until fragrant and moist. This releases essential oils from the zest, intensifying the lemon flavor.
- Cream the Butter and Lemon Sugar: Add 1/2 cup softened butter to the lemon sugar and beat until the mixture is light and fluffy, about 2-3 minutes, to ensure soft cookies with a perfect crinkle texture.
- Add Eggs and Flavorings: Beat in 1 large egg, 1 large egg yolk, 3 tablespoons lemon juice, and 1 teaspoon vanilla extract until smooth. Don’t worry if the mixture looks slightly curdled; it will come together when dry ingredients are added.
- Mix the Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture in two additions, mixing on low speed until just combined. Avoid overmixing for tender cookies.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour, or up to overnight. This keeps the cookies from spreading too much and enhances flavor.
- Form and Fill the Cookies: Preheat oven to 350°F (175°C). Scoop about 2 tablespoons of dough and flatten gently in your palm. Create a shallow well in the center and add a small spoonful of chilled strawberry curd. Carefully wrap the dough around the curd, pinching to seal completely. Roll each dough ball in powdered sugar and place on a parchment-lined baking sheet, spacing 2 inches apart.
- Bake and Cool: Bake cookies for 11-13 minutes, until edges are set and bottoms are lightly golden but centers remain soft and crinkled. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy the burst of strawberry curd inside!
Notes
- Chill both dough and curd for easy shaping and to prevent leaks during baking.
- Ensure the curd is fully sealed inside dough to keep it from escaping as cookies bake.
- Generously coat each dough ball in powdered sugar for a classic crinkle appearance.
- Use fresh lemons and strawberries for optimal flavor and color.
- Avoid overbaking; cookies should be just set in the center for a soft, gooey texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 16g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 34mg