Easter Sugar Cookies (Egg-Shaped Lemon Sandwich Cookies)
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.
Servings: 12 cookies
Ingredients
- 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
Instructions
- 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.
Notes
Prep time includes chilling.
It's super easy to make Lemon Curd from scratch! Find my recipe here: Easy Lemon Curd Recipe
Nutrition
Calories: 462kcal | Carbohydrates: 72g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 114mg | Potassium: 80mg | Fiber: 1g | Sugar: 48g | Vitamin A: 493IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg