After the curd is ready, I let it cool while I prepare the cookie dough. In a bowl, I mix the sugar and lemon zest together again, which really boosts the citrus flavor. Then I add the melted butter, eggs, lemon juice, and vanilla, whisking until everything is smooth and glossy.
Next, I add the gluten-free flour, baking powder, salt, and xanthan gum if needed. I gently mix until a soft dough forms. The dough is slightly sticky, so I usually chill it for about 30 minutes to make it easier to handle.
Once chilled, I scoop small portions of dough, flatten them slightly, and add a small amount of lemon curd in the center. Then I carefully seal the dough around the filling and roll each cookie into a ball before coating it generously in powdered sugar.
Pro Tips for Best Results
One thing I’ve learned after making these cookies a few times is that rubbing the lemon zest into the sugar makes a huge difference. It releases the oils and gives the cookies a much stronger lemon flavor.
Another tip is to chill the dough before shaping. The first time I skipped this step, the dough was too sticky and hard to work with.
I also like using freshly squeezed lemon juice rather than bottled. It gives a brighter, fresher flavor that really stands out.
Common Mistakes to Avoid
The first mistake I made was overfilling the cookies with lemon curd. It’s tempting, but too much filling can cause the cookies to leak while baking.
Another mistake is cooking the lemon curd on high heat. It can scramble the eggs instead of creating a smooth texture. (See the next page below to continue…)