Gluten-Free Lemon Curd Cookies For Spring Desserts
Delicious gluten-free cookies filled with tangy lemon curd, perfect for springtime desserts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup lemon curd
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the gluten-free flour and salt, mixing until a dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Make a small indentation in the center of each cookie using your thumb.
- Fill each indentation with lemon curd.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
Discover my list of kitchen tools I always use.
Notes
- Store cookies in an airtight container for up to a week.
- Feel free to adjust the amount of lemon curd to your taste.
- These cookies can be dusted with powdered sugar for an extra touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg