Turmeric Easter Egg Cookies with Lemon Curd Filling

These golden Easter egg cookies are as pretty as they are delicious. Lightly spiced with turmeric for a warm glow (and added benefits), filled with tangy lemon curd, and dusted with powdered sugar. These are the kind of treats that look impressive but are surprisingly simple to make.

Prep Time: 20 mins
Cook: 12 mins
Total: 32 mins (+ cooling time)
Serves: 10–12 cookies

Ingredients:

For the cookies:

• 1 ½ cups plain flour
• ½ cup unsalted butter, softened
• ½ cup coconut sugar or caster sugar
• 1 egg
• ½ tsp vanilla extract
• ½ tsp Organic Turmeric Powder
• ¼ tsp cinnamon
• Pinch of salt

For the filling:

• ½ cup lemon curd (store-bought or homemade)

To finish:

• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 180°C and line a baking tray with baking paper.
2. In a bowl, cream together butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until combined.
4. In a separate bowl, whisk together flour, organic turmeric powder, cinnamon, and salt.
5. Gradually add the dry ingredients into the wet mixture to form a soft dough.
6. Roll out the dough to about ½ cm thickness and cut into Easter egg shapes.
7. Place on the tray and bake for 10–12 minutes or until lightly golden.
8. Allow cookies to cool completely.
9. Spoon lemon curd onto one cookie and sandwich with another.
10. Lightly dust with powdered sugar before serving.

Benefits:

• Golden Glow: Turmeric adds a natural colour and supports inflammation balance
• Lighter Sweet Treat: Less refined sugar, more flavour
• Gut-Friendly Touch: Warm spices can support digestion
• Perfect for Sharing: Great for Easter gatherings or gifting

Optional Easter Styling:

Use a small cut-out in the top cookie (mini egg shape or circle) so the lemon curd peeks through—it looks beautiful and gives that bakery-style finish.

This recipe is:

Vegetarian • Refined sugar optional • Family-friendly