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Perfect Summer Solstice Sun Cookies Recipe with Easy Lemon Curd Bliss

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These sun cookies feature a tender, buttery dough flavored with vanilla and almond extract, topped with a silky, tangy lemon curd. Perfect for summer celebrations, they offer a bright, sweet-tart flavor and a festive sun shape.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest, finely grated
  • ¾ cup (150g) granulated sugar (for lemon curd)
  • 3 large eggs, beaten (for lemon curd)
  • 6 tablespoons (85g) unsalted butter, cut into pieces (for lemon curd)

Instructions

  1. In a large bowl, cream together 1 cup (227g) softened unsalted butter and ¾ cup (150g) granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  2. Beat in 1 large egg, then stir in 1 teaspoon vanilla extract and ¼ teaspoon almond extract (if using). Mix until combined.
  3. In a separate bowl, whisk together 2 ½ cups (315g) sifted all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. If dough feels too sticky, chill for 15 minutes.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. On a lightly floured surface, roll dough to about ¼ inch (6mm) thickness. Use sun-shaped cookie cutters to cut out shapes and transfer to baking sheet.
  8. Bake cookies for 10-12 minutes or until edges are just golden. Let cool completely on a wire rack.
  9. To prepare lemon curd, in a saucepan over medium-low heat, whisk together ½ cup (120ml) fresh lemon juice, 1 tablespoon lemon zest, ¾ cup (150g) sugar, and 3 beaten large eggs. Stir constantly to prevent curdling.
  10. Continue whisking until mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and whisk in 6 tablespoons (85g) unsalted butter, one piece at a time, until smooth and glossy.
  11. Transfer lemon curd to a bowl, cover with plastic wrap pressed onto the surface, and refrigerate until chilled, about 1 hour.
  12. Once cookies and lemon curd are cool, spoon or pipe a dollop of lemon curd onto each cookie center. Optionally, press a small edible flower or thin lemon slice on top.

Notes

Chill dough for at least 30 minutes to prevent spreading and maintain shape. Constantly whisk lemon curd over low heat to avoid curdling or burning. Lemon curd can be made a day ahead and tastes better after chilling overnight. For sturdier cookies, chill assembled cookies before serving. Gluten-free flour can be used as a 1:1 substitute. Dairy-free lemon curd can be made with vegan butter and coconut milk.

Nutrition

Keywords: summer cookies, lemon curd, sun cookies, lemon dessert, easy cookies, summer baking, homemade cookies, lemon curd recipe

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