Using the back of a rounded tablespoon, press into the center of each cookie. This is the perfect size as it gives you the best cookie to curd ratio.Īfter you’ve placed 5 sugar-coated cookie dough balls on to your baking sheet, it’s now time to create a small indent for the curd to sit. Make sure to use a large cookie scoop that holds about 3 tablespoons of dough. This prevents the sticky dough from sticking to your hands. That way, you can simply scoop the dough right into a bowl of powdered sugar and toss to coat. Since the dough is very sticky, using a cookie scoop is key for a mess-free butter cookie. Most importantly, use the right sized cookie scoop. In the end you’re left with a flat but puffed gooey butter cookie with an even layer of curd baked right on top.Īs this can be a tricky step, make sure you follow the instructions exactly as they are.
As the cookies spread in the oven, the curd will spread along with it. This is the very unique part of this recipe, as each cookie is assembled just like a thumbprint cookie but is then baked just like any other drop cookie. If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you can, measure the flour with a food scale. If there’s too much flour, the cookies will not spread properly. It’s the number one reason why most recipes fail, especially for cookies. Properly measure the flour – I say this in every post, and for good reason.Over mixing flour will strengthen the gluten, giving you a tough cookie texture. Mix low and slow JUST until the flour is incorporated. Do the opposite when mixing in the dry ingredients. Yolks act as an emulsifier, so fully beating the eggs into the dough will give you a much stronger cookie. When mixing in the eggs, repeat this same process. This will whip air into the cream cheese and butter, allowing each cookie to bake evenly. Creaming/Mixing – When mixing the cream cheese, butter, and sugar, make sure you allow the mixer to run on medium-high speed for at least a minute.This provides the best flavor and texture.
#Lemon cookies full#
Cream Cheese – Use full fat cream cheese, especially Philadelphia block cream cheese if you can get your hands on it. Otherwise, you’ll end up with a lumpy dough that won’t spread properly when baked. Room Temperature – Make sure your cream cheese and butter are softened to room temperature before using. To ensure yours bake perfectly, here’s what you need to know: The cream cheese provides richness, giving these cookies their signature gooey and tender texture. The dough is made using both cream cheese and butter. This closely mimics the soft and sweet shortbread that’s typically the base of any delicious lemon bar recipe. The curd is baked on top of rich and gooey butter cookies. If the curd is too thin and runny, it will run and melt in the oven rather than baking into a beautiful lemon pool in the center of each cookie. If it’s STILL too runny, try returning the mixture to your saucepan and heat it even further. If it’s too runny, try chilling for another hour. Once the curd has completely cooled, it should be the consistency of a thick pudding (see picture below). This will help speed of the chilling process. Cooling – Pour the hot curd into a wide and shallow heat safe container. The entire process should take about 20-30 minutes, so if you’re struggling to each 170F just have patience! This ensures the curd will set into a perfectly thick consistency. Temperature – Make sure the curd reaches 170F. This will further prevent any lumps while the curd cooks. Using a spatula allows you to scrape down the bottom and corners of the pan, which is typically where a whisk can’t reach. Then, switch to a rubber spatula once it’s placed the heat. Utensils – Before placing the curd over heat, use a whisk to fully whisk all of the ingredients together. It’s OK to use regular if you can’t find organic, but I highly recommend organic if you can. Organic lemons are void of this coating, so the lemon zest flavor is much stronger. This wax then mixes in with the lemon zest, diluting its flavor. Regular lemons are covered in a wax coating to seal in freshness. Organic Lemons – Try to use organic lemons if you can. Here are a few things to keep in mind when making your curd: Luckily it’s really quick and easy to make, but packs so much delicious fresh lemon flavor. Because it needs time to chill and thicken, this is the very first step before making the cookie dough. This recipe starts with a simple homemade lemon curd.
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