These cute Easter Sugar Cookies are bursting with flavor! Filled with lemon curd and topped with lemon icing, these egg-shaped sandwich cookies are a fun treat for your Easter celebration.
These egg-shaped cookies are so adorable! They are easy to make and are a great eye-catcher (like my Homemade Easter Bunny Rolls).
Made from cut-out sugar cookies that are filled with every lemon lovers dream – LEMON CURD. This delicious spread is so easy to make at home (Here is my Easy Lemon Curd Recipe) but you can also buy lemon curd at the grocery store. It’s perfect for filling cookies, cakes, cupcakes, or to simply spread it on bread. So good!
But these cute Easter Sugar Cookies are not only filled with lemon they’re also topped with an easy 2-ingredient lemon icing and the dough is infused with lemon zest. These cookies are every lemon lovers dream!
How to make Easter Sugar Cookies
To make these lemon sandwich cookies we start with the sugar cookie dough. These cookies are soft centered, yet slightly crisp-edged. They’ll hold their cookie cutter shape during baking and are perfect for sandwich cookies.
The dough needs to be chilled for about 1 hour but in the meantime, you can make the Lemon Curd. It’s so easy to make at home and you just need a few ingredients: butter, sugar, eggs, and two or three lemons. My recipe makes a bit more than you’ll need for these cookies so you can enjoy some with your favorite bread.
When the dough has chilled, take it out of the fridge, sprinkle powdered sugar onto your work surface and roll it out. Start with one batch at a time so the dough doesn’t get warm and difficult to roll out. You can use an egg shaped cookie cutter or a circle shaped one with a diameter of about 2.5 – 3-inches. When you’ve cut out all the cookies, punch a hole in half of them. These ones will be the top cookies so choose those that look the prettiest.
After the cookies have baked for about 9-10 minutes take them out of the oven and let them cool completely. Then decorate the ones with the hole with lemon icing. The easiest way is to first draw the border around the cookie, let it dry for 2 minutes and then fill the interior of the cookie with icing. When the icing has dried spread lemon curd on the bottom cookies and press the top cookie carefully on the bottom cookie. Fill the little hole with more lemon curd and you’re done!
SOME MORE EASTER AND SPRING RECIPES YOU’LL ENJOY!
I have a lot of recipes to choose from if you want to take a look at my recipe index, but here are a few of my recent recipes.
These Brown Butter Maple Glazed Roasted Rainbow Carrots are a perfect side dish for Easter and they’re so easy to make! Or try this Instant Pot Carrot Soup Recipe which is great for lunch but also fancy enough for guests. Why not serve this soup as an appetizer?
And you definitely have to make these cute Carrot Cake Cupcakes!
Easter Sugar Cookies (Egg-Shaped Lemon Sandwich Cookies)
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tbsp milk
- 1-2 tsp lemon zest finely grated
- 3 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 cups powdered sugar plus more for rolling out dough
- 1/4 cup lemon juice
- 1 cup lemon curd
- In the bowl of a stand mixer fitted with the paddle attachment cream together butter and sugar until light in color, about 4 minutes.
- Add the egg and milk and beat until combined.
- Sift together flour, baking powder, and salt.
- Gradually add the flour mixture with the mixer running on low speed. Beat until the dough pulls away from the side of the bowl.
- Divide the dough in half and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat oven to 375°F and prepare a cookie sheet with parchment paper or a silicone baking mat.
- Sprinkle surface with powdered sugar and roll out one pack of dough at a time to 1/4-inch thick (leave the other pack of dough in the fridge).
- Use an egg-shaped or circle cookie cutter (2.5-3-inches diameter)and cut the dough into shapes. Place the shapes at least 1-inch apart on the prepared baking sheet. Then use a small circle cutter or measuring spoon and punch a hole in the middle of half the cookies.
- Bake for 7-9 minutes or until cookies are just starting to brown around the edges. Rotate the cookie sheet halfway through baking time.
- Let the cookies cool on the baking sheet for 3 minutes then transfer to a wire rack to cool completely.
- When the cookies are completely cooled, make the icing. Mix powdered sugar with lemon juice until you have a quite thick mixture. You'll only ice the cookies with the holes. Start with the border icing, let it dry for 1-2 minutes and then fill in the interior of the cookie. Let them dry.
- Spread lemon curd on the bottom cookies then press a top cookie carefully on top. Fill the hole with more lemon curd.
- Store the dried cookies in an airtight container stacked between sheets of parchment paper in a cool place.