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Perfect Soft Lemon Curd Sugar Cookies with Pastel Easter Icing

lemon curd sugar cookies - featured image
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Soft, melt-in-your-mouth sugar cookies with a bright lemon curd twist and festive pastel icing, perfect for Easter celebrations and spring gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ½ cup (120g) fresh lemon curd (homemade or store-bought)
  • Optional: zest of 1 lemon
  • 2 cups (250g) powdered sugar
  • 2–3 tbsp milk or water (use dairy-free milk if needed)
  • 1 tsp vanilla extract
  • Food coloring gels in pastel shades (pink, yellow, mint green, lavender)

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. Whisk together dry ingredients: flour, baking powder, and salt in a medium bowl; set aside.
  3. Cream butter and sugar in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the egg and vanilla extract until just combined, scraping down the sides if needed.
  5. Stir in lemon curd and optional lemon zest; dough will be soft and slightly sticky.
  6. Gradually add dry ingredients, mixing on low speed or folding with a spatula until just combined; avoid overmixing.
  7. Drop dough by tablespoon or cookie scoop onto prepared sheets about 2 inches apart.
  8. Bake for 10-12 minutes until edges are set but centers look slightly soft; cookies will firm up as they cool.
  9. Transfer cookies to cooling racks after 5 minutes on the sheet to prevent sogginess; cool completely before icing.
  10. Prepare pastel icing by mixing powdered sugar with milk or water and vanilla extract until smooth.
  11. Divide icing into small bowls and tint with pastel food coloring gels; adjust consistency as needed.
  12. Pipe or spread icing on cooled cookies and let set for at least 30 minutes before stacking or storing.

Notes

Use room temperature butter for best creaming results. Do not overmix dough after adding flour to keep cookies tender. Chill lemon curd if too runny before mixing. Cool cookies completely before icing to prevent melting. Rotate baking sheets halfway through baking for even cooking. Dough can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: lemon curd sugar cookies, Easter cookies, soft sugar cookies, pastel icing, lemon cookies, easy cookie recipe, spring baking

Find it online: https://dahliadishes.com/perfect-soft-lemon-curd-sugar-cookies-easy-recipe-for-easter-icing/