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Lemon Curd Crinkle Cookies

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  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 30 minutes + chill time
  • Yield: 12 Large Cookies 1x


Thick, soft lemon crinkle cookies packed with lemon flavor, white chocolate chips, and swirls of lemon curd and marshmallow fluff.



For the Lemon Curd (if making homemade)

  • 1/2 C Granulated Sugar
  • 1/4 tsp Sea Salt
  • 1 Lg Egg
  • 3 Lg Egg Yolks
  • 1/3 C Fresh Lemon Juice
  • 1 1/2 tsp Lemon Zest (about 1 lemon)
  • 4 TBSP Salted Butter, cubed

For the Cookies

  • 1/2 C (113g) Salted Butter, at room temperature
  • 1/4 C (60g) Full Fat Cream Cheese, at room temperature
  • 1 C (200g) Granulated Sugar
  • 1 Lg Egg
  • 1 Lg Egg Yolk
  • 1 tsp Pure Vanilla Extract
  • 2 tsp Lemon Zest
  • 2 TBSP Lemon Juice
  • 2 1/2 C (315g) All Purpose Flour
  • 1 tsp Cornstarch
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/3 C White Chocolate Chips
  • 1/3 C Marshmallow Fluff
  • 1/3 C Lemon Curd


For the Lemon Curd

  • In a small/medium saucepan, add the sugar, salt, egg, and egg yolks. Whisk until combined, then whisk in the fresh lemon juice and lemon zest.

  • Cook over medium heat for about 5 minutes, whisking constantly to avoid scrambling the eggs.

  • Once the lemon curd starts to simmer around the edges and becomes thick enough to coat the back of a spoon, remove from heat and stir in the butter until fully melted.

  • Transfer the lemon curd to a small glass bowl and cover it with plastic wrap. Press the plastic right up against the surface of the lemon curd so that it doesn’t form a skin. Chill for at least 2 hours. 

For the Cookies

  • Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.

  • In a small bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and sugar for 3 minutes, or until light and fluffy.

  • Add the egg, egg yolk, vanilla extract, lemon juice, and lemon zest. Mix to combine.

  • Add the dry ingredients and mix until just combined.

  • Stir in the white chocolate chips if using.

  • Dollop the marshmallow fluff and lemon curd all over the dough and fold together very gently so that streaks of fluff and curd remain swirled throughout the dough.

  • Use a large 3 TBSP cookie scoop to portion out the dough onto one of the cookie sheets. Pop the cookie sheet in the fridge and let it chill for 30 minutes. 

  • Grab 2 plates or shallow bowls and put 1/2 C of granulated sugar in one and 1/2 of powdered sugar in the other. Roll the cookies into a ball in your hands, then roll them first in the granulated sugar, then the powdered sugar.

  • Arrange the cookie dough onto the two cookie sheets, leaving space in between as the cookies will spread slightly. Bake at 350 for 14-15 minutes, or until the edges of the cookies are set, but the middles seem slightly under done.

  • Let the cookies cool on the hot cookie sheet and they will finish baking as they cool leaving you a perfectly soft center.