My easy cream cheese and lemon curd cookies are so simple to make. It can be challenging to roll out the dough in such a small space. These drop cookies are perfect because my kitchen prep space is tiny.
- cream cheese
- vanilla extract
- powdered sugar
- lemon curd
- optional pear preserves
When making a recipe that calls for rolling the dough, instead of rolling and cutting, I'll lightly knead and pat the dough into the desired size and shape using my hands. For some recipes, this works almost as well as rolling out the dough Be aware that with drop cookies you might not have a uniformly sized cookie.
The taste and consistency of these cream cheese cookies are part cookie, part biscuit.
With the jam in the middle, you want to make sure the center is cooked properly. I usually sacrifice one cookie by taking it out of the oven after twenty minutes and cutting it in half. For a smaller cookie reduce the cooking time to around 15 minutes.
Before baking, it's always a good idea to check the temperature of your oven before baking. Using an accurate oven thermometer makes all the difference in your baked goods.
These lemon curd cookies are equally good with any other jam you might have hanging around in your refrigerator. I always have five or six different varieties and when I start getting overwhelmed with jams and preserves I make up a batch or two of these cookies.