These Lemon Cut-Out Cookies feature a window to a tangy lemon curd that is generously sandwiched between two perfect sugar cookies. If happiness was a cookie, this would be it my friends!
Hey Bookie Club! Start your ovens! This isn’t a regular book club, you know. Every month to celebrate finishing another new read, I whip up a cookie recipe to match the theme of the book. This month’s book was “The Seven Year Slip” by Ashley Poston. If you’ve read it, you’ll know why ‘lemon’ was the way to go.
The ‘Seven Year Slip’ Themed Recipe
“She finds a strange man standing in the kitchen of her late aunt’s apartment. A man with kind eyes and a Southern drawl and a taste for lemon pies. The kind of man that, before it all, she would’ve fallen head-over-heels for. And she might again. Except, he exists in the past. Seven years ago, to be exact. And she, quite literally, lives seven years in the future.”
Oh, this book made me feel all the things! I devoured this book as much as these cookies. This story perfectly combines love, loss, humour, friendship and grief. The lemon references were plentiful, so a lemon-inspired cookie was a must. I know this is a recipe Clementine would love! This book involved a lot of time travel, much like these cookies that will transport you to your first bite of lemon meringue pie or lemon tart (my special memory with my mom from France)! They take under an hour, and taste like grandma’s lemon tarts!
Homemade Lemon Curd
The star of this recipe is really this Lemon Curd. This recipe is my mama’s, and works perfectly sandwiched between sugar cookies. You’ll want to put it on everything, including just a straight up with a spoon.
How to Make Lemon Cut-Out Cookies
Here are my three tips for making a Pinterest-worthy cut-out cookie:
- Start with a great cookie base. The base in this recipe is a classic sugar cookie that will hold up to the task of being sandwiched with filling and rolled fairly thin. I like to roll my cookies around 1/8- 1/4 inch thick so that they aren’t too thick when sandwiched together but still remain tender!
- Invest in cute cookie cutters. Your cut-out cookie needs a cut-out (obviously, Tori)! Have fun with the shapes, and remember to only do the inner cut-out on half the cookies….Speaking from experience? Maybe… In a pinch you can use a sharp small lid turned upside down or a icing tip (that’s what I used!).
- Make a homemade filling. The filling brings this whole situation together. I have the best lemon curd recipe that makes the perfect tangy, vibrant, filling. You want something that isn’t too thin so it holds well without oozing out: icing works, as does jam. Check out these Sweetheart Sugar Cookies with a jam filling or these Maple Walnut Cream ones.
Remember to let your cookies cool completely before adding the filling. Spread the underside of half of the cookies (the ones without the hole) with your lemon curd and top with a second cookie to create a sandwich. A dusting of powdered sugar is optional but oh-so cute!
Tip: ice the tops before you sandwich the cookies together to prevent the icing sugar from covering the filling peeking through.
Lemon Cut-Out Cookies
Lemon Cut-Out Cookies
These Lemon Cut-Out Cookies feature the best homemade, tangy lemon curd, sandwiched between two perfect sugar cookies.
Ingredients
- ½ pound unsalted butter softened
- ¾ cup sugar
- 1 egg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 2 ½ cups all-purpose flour
- Icing sugar optional
- ½ cup Lemon Curd
Instructions
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Make the Lemon Curd and let cool.
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In a large bowl, beat the butter and sugar together with an electric mixer on medium high speed until light and fluffy.
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Add the egg, baking powder, salt and vanilla and beat until well combined. Add the flour and mix until combined. The dough will look crumbly. Use your hands to press the dough together.
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Divide the dough in half and place each half between two sheets of wax or parchment paper. Roll out to around 1/8-1/4- inch thick, and keeping the paper in place, transfer the dough to a baking sheet. Refrigerate for around 30 minutes.
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Preheat the oven to 350 F and position the rack in the middle of the oven. Line two baking sheets with parchment paper.
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Working with one portion of the dough at a time, carefully peel away the top layer of wax or parchment paper and cut the cookies into round shapes using 2 to 3-inch cookie cutters. Cut a small circle with a small cookie cutter out of the centre of half of the cookies if desired (to form the 'window). Transfer the cookies to the prepared baking sheets with a metal spatula and bake for around 6 to 9 minutes, one sheet at a time, until light brown around the edges, rotating the pan half-way through. Repeat with the remaining dough, re-rolling the scraps.
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Cool the cookies on a wire rack and sprinkle half of the cookies with icing sugar if desired (the ones with the cut outs, if applicable). Spread the underside of half of the cookies with a teaspoon of lemon curd spread to the edges and top with a second cookie to create a sandwich. Repeat with the remaining cookies. Store in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month.
Lemon Curd
This Lemon Curd is a true lemon lover's dream! Sweet, zesty and pure perfection, lemon curd can be used as a tart filling, spread on toast or in endless baking or dessert recipes.
Ingredients
- 1/2 cup butter unsalted preferred
- 3/4 cup sugar
- 1/2 cup fresh lemon juice
- 3 tablespoons grated lemon zest
- Pinch of salt
- 5 egg yolks whisked
Instructions
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Heat a small pot filled half-way with water over medium heat: bring to a boil. Place a medium glass bowl on top of the pot and add the butter. Once melted, whisk in the sugar, lemon juice, lemon zest, and salt to combine. Whisk in the egg yolks until smooth.
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Whisk the mixture constantly while slowly cooking, until the mixture thickens, around 8 minutes.
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Once thickened, remove from heat and immediately pour the lemon curd through a fine sieve into a bowl, using a rubber spatula to help push it through. Cool at room temperature, stirring occasionally. The lemon curd will continue to thicken as it cools.
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Refrigerate for up to 1 week in a covered container.
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