Lemon Easter Egg Cookies
Lean into the season with creative recipes like Lemon Easter Egg Cookies – a delectable treat that combine the tart and zesty flavor of lemon with the sweet, buttery taste of a cookie, all in a fun egg-shaped form that is perfect for the Easter holiday.
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Whether you plan to serve them at an Easter brunch, give them as a gift, or simply enjoy them as a snack, lemon Easter egg are a perfect way to welcome in the spring season and celebrate the joy of Easter.
A special thanks to incredibleegg.org and Joy the Baker for this recipe.
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Lemon Easter Egg Cookies
Dough:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup vegetable shortening
- 1/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
Lemon Curd:
- 1/2 cup fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 1/2 cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cut into cubes
Buttercream:
- 1 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 pinch salt
- 1 teaspoon finely grated lemon zest
- 1-2 tablespoons warm milk
- 1 teaspoon poppy seeds
Lemon Easter Egg Cookies
Lean into the season with creative recipes like Lemon Easter Egg Cookies - a delectable treat that combine the tart and zesty flavor of lemon with the sweet, buttery taste of a cookie, all in a fun egg-shaped form that is perfect for the Easter holiday.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup vegetable shortening
- 1/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
Lemon Curd:
- 1/2 cup fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 1/2 cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cut into cubes
Buttercream:
- 1 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 pinch salt
- 1 teaspoon finely grated lemon zest
- 1-2 tablespoons warm milk
- 1 teaspoon poppy seeds
Instructions
To make dough:
- In medium bowl, whisk flour, baking soda, baking powder and salt.
- In bowl of stand mixer fitted with paddle attachment, cream together shortening and butter until well combined. Scrape down sides of bowl, add sugar and beat on medium speed until pale and fluffy, 3-5 minutes.
- Add egg, milk and vanilla extract; beat until combined. Add dry ingredients and beat on low until dough forms. Scrape down sides of bowl to ensure no dry pockets at bottom. Wrap and refrigerate dough 30 minutes.
- Place rack in upper third of oven and preheat to 350 F.
- Roll half of dough on lightly floured counter to 1/4-1/2-inch thickness. Cut with 2-3-inch egg cookie cutter and place on parchment paper-lined baking sheet. Use 1-inch round or egg-shaped cookie cutter to cut yolk holes out of half the cookies.
- Bake 8-10 minutes until just golden around edges. Cool completely before filling.
To make lemon curd:
- In 2-quart heavy saucepan, whisk juice, zest, sugar and eggs. Stir in butter and cook over low heat, whisking frequently, until curd is thick enough to hold marks of whisk and bubbles appear on surface, about 6 minutes.
- Transfer lemon curd to bowl and chill, covered with plastic wrap, until cold, at least 1 hour.
To make buttercream:
- In medium bowl using electric hand mixer, beat butter until well softened. Add powdered sugar, salt and lemon zest; beat on low.
- Add milk and whip to combine. Beat in poppy seeds.
- Transfer frosting to zip-top bag with corner cut off or piping bag with medium round tip. Leave buttercream at room temperature until ready to pipe.
To assemble cookies:
Flip each whole egg cookie so bottoms are facing up. Pipe buttercream frosting around edges.
Spoon 2-3 teaspoons lemon curd into centers of cookies. Top each with one cookie with hole; press gently and spoon 1 teaspoon lemon curd into cookie hole.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 488Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 102mgSodium: 224mgCarbohydrates: 51gFiber: 1gSugar: 33gProtein: 4g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
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These lemon easter egg cookies are so cute!!! I will let my kids make them this weekend. They will definitely love this activity, thank you for sharing the recipe
Absolutely – and happy baking!
Thanks for sharing!! I really want to try it!!
They are so cute!!! I would like to try it next time 🙂