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Daisy Cookies filled with lemon curd on a white plate

Daisy Cookies filled with Lemon Curd

Bright, buttery rounds with a sunny lemon center, these daisy cookies are elegant enough for a tea party and simple enough for a weeknight bake.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 220 g Unsalted butter, soft High-fat European-style butter recommended for creamier texture.
  • 200 g Granulated sugar Rub with lemon zest for additional flavor.
  • 1 unit Lemon zest Use the zest from one lemon for flavor.
  • 2 large Eggs
  • 360 g All-purpose flour Measure by weight for consistency.
  • 1 tsp Baking powder Adds gentle lift to keep the petals' shape.
  • 1 pinch Salt
  • 2 tbsp Icing sugar For dusting.
For the Lemon Curd Filling
  • 1 batch Lemon curd, chilled Homemade curd is recommended for best taste.

Method
 

Preparation
  1. Make the lemon curd and chill it. Prepare a batch of lemon curd and chill it overnight or for at least 4 hours.
  2. Create lemon-scented sugar. In a bowl, rub granulated sugar with lemon zest until the sugar is moist and fragrant.
  3. Cream butter and sugar. Beat the lemon-scented sugar with softened butter until light and fluffy.
  4. Add the eggs one at a time, mixing well.
  5. Add flour, baking powder, and salt, mixing until just combined, then form dough.
  6. Roll dough to 1/4 inch thickness and freeze for 10 minutes.
  7. Cut daisy shapes and place on baking sheets.
Baking and Assembly
  1. Bake at 360°F (180°C) for 10–12 minutes until lightly golden.
  2. Dust tops with icing sugar and pipe lemon curd onto solid bottom cookies.
  3. Assemble cookies and refrigerate for at least 20–30 minutes to firm up.

Notes

Store cookies in an airtight container for up to 5 days. For freezing, unfilled cookies can be frozen for up to 3 months.