Lemon Cookie Tarts
Category
DessertAuthor
Tiffany Hill
Servings
12-15 Cookie Tarts
Here’s what you’ll need:
Packaging (video): boutique boxes in white or pink lined with greaseproof paper plus sticker/wrap..
Note: I trim stacks of my greaseproof papers to fit these boxes using this paper cutter. Paper is cut to 7 x 7 inches.
Silicone Mold: for making the cookies.
Piping Bags: for piping buttercream.
#16 Piping Tip: for piping the buttercream.
Optional: Kitchen scale for weighing dough.
Suggested Selling Price: $6.
Note: If you need specific products I used for a current social media video, please go to this link.
Ingredients
Cookie Ingredients
- 1 1/2 cups butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 5 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
Buttercream Filling Ingredients
- 4 sticks salted butter, room temp
- 5 cups confectioner's sugar
- 1/2 teaspoon clear vanilla extract
Lemon Curd Filling Ingredients
-
Varies on recipe used. Please see my lemon curd recipes here.
Directions
Step One: Make the Cookie Dough
Preheat oven to 325 F.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 2–3 minutes.
Add in the eggs and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms. Be careful not to over-mix.
Step Two: Bake the Cookies
- Fill each cavity of the silicone mold with cookie dough (approximately 100-120 grams per cavity). Gently flatten the tops with a gloved hand.
Bake at 325°F for 22–25 minutes. Be careful not to overbake. Ovens vary, so remove them when the edges are golden and just starting to pull away from the mold. The centers may look slightly underdone…that’s perfect.
Note: The dough may spread over the top of the mold as it bakes. If this happens, use the side of a silicone spatula or a 4 or 4.5 inch round cookie cutter to gently reshape the tops while still warm, pulling them back together.
- As soon as the tarts come out of the oven, while they’re still warm, use a tamper press to gently press down the center of each cookie, creating a well.
Allow them to cool completely before removing them from the mold to maintain their shape. You can also chill them in the freezer for a few minutes to speed up this process.
Step Three: Fill and Decorate the Cookie Tarts
Fill the center of each cookie tart with a few spoonfuls of lemon curd. See my recipe here.
You can also use fresh strawberries, raspberry or salted caramel filling (or any filling that fits your theme).
Step Three: Make the Buttercream
- Place room temperature butter into stand mixer. Beat on high for five minutes, scraping down the sides periodically.
- Add remaining ingredients.
- Beat on low to incorporate (without making a mess!).
- Once incorporated, beat on high for five full minutes, scraping down the sides periodically.
For best results, mix on the lowest setting for 8-10 minutes. This will result in a smooth and creamy texture.
Step Four: Pipe the Cookie Tarts
Add your buttercream to a piping bag fitted with a small star tip. I use #16 from this variety pack.
Pipe a buttercream border around the edge of each cookie tart.
Add a small lemon slice, if desired.
Recipe Note
Storage Tips for Cookie Tarts
Store assembled lemon cookie tarts in the refrigerator for up to 5 days. Allow cookies to come to room temperature before serving for the best texture and flavor.
These cookies also freeze well. Place in an airtight container and freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.