These Stuffed Lemon Cookies are a delightful twist on classic lemon cookies, with a zesty lemon curd filling encased in a soft and buttery lemon cookie dough. Perfectly tangy and bursting with citrus flavor, these cookies are a refreshing treat with a surprise in every bite. Ideal for spring gatherings, teatime, or whenever you’re craving something a little different, these cookies are sure to brighten your day!
Ingredients
Lemon Curd Filling
- 55 grams (¼ cup) caster sugar
- 4 grams (1 teaspoon) cornstarch
- 1 egg (approximately 53 grams)
- 45 grams (3 tablespoons) fresh lemon juice
- Peel from ¼ lemon (yellow peel only, avoiding the white pith)
- 22 grams (1 ½ tablespoons) unsalted butter
Lemon Cookie Dough
- 110 grams (½ cup) unsalted butter, at room temperature
- 110 grams (½ cup) caster sugar
- Zest from ¾ lemon
- 1 teaspoon of vanilla paste or vanilla extract for a delightful hint of sweetness and aromatic flavor.
- 1 egg (approximately 52 grams)
- 200 grams (1 ⅔ cups) all-purpose flour
- Pinch of salt
- ½ teaspoon baking soda
- Granulated white sugar, for coating the cookies
Instructions
Prepare the Lemon Curd Filling
- Combine Ingredients: In a small saucepan, whisk together caster sugar, cornstarch, and the egg until smooth. Add the fresh lemon juice and lemon peel.
- Cook the Curd: Place the saucepan over medium heat, stirring constantly until the mixture thickens (about 3-4 minutes). Once thickened, remove from heat and stir in the butter until fully melted and combined.
- Chill the Filling: Transfer the lemon curd to a small bowl, cover, and refrigerate for at least 1 hour, or until firm enough to handle.
Make the Lemon Cookie Dough
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and caster sugar until light and fluffy. Add the lemon zest and vanilla, mixing until well combined.
- Add the Egg: Mix in the egg until smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until a soft dough begins to come together.
- Chill the Dough: Refrigerate the cookie dough for 20-30 minutes to make it easier to handle.
Assemble the Cookies
- Form and Fill the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Place a small teaspoon of chilled lemon curd in the center, then top with another flattened piece of dough, sealing the edges to enclose the curd. Roll gently into a ball and coat in granulated sugar.
- Bake: Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly crackled.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the burst of lemon flavor in every bite!
Conclusion
These Stuffed Lemon Cookies are a citrus lover’s dream with their soft, buttery texture and tangy lemon curd center. Each bite is filled with a delightful burst of lemon flavor that’s perfect for refreshing your taste buds. These cookies are ideal for special occasions or as a fun twist on your usual cookie lineup!
Soft and Tangy Stuffed Lemon Cookies
Soft and buttery lemon cookies with a tangy,homemade lemon curd filling for a refreshing, citrusy treat.
Lemon Curd Filling
- 55 grams ¼ cup caster sugar
- 4 grams 1 teaspoon cornstarch
- 1 egg (approximately 53 grams)
- 45 grams 3 tablespoons fresh lemon juice
- Peel from ¼ lemon (yellow peel only, avoiding the white pith)
- 22 grams 1 ½ tablespoons unsalted butter
Lemon Cookie Dough
- 110 grams ½ cup unsalted butter, at room temperature
- 110 grams ½ cup caster sugar
- Zest from ¾ lemon
- 1 teaspoon of vanilla paste or vanilla extract for a delightful hint of sweetness and aromatic flavor.
- 1 egg (approximately 52 grams)
- 200 grams 1 ⅔ cups all-purpose flour
- Pinch of salt
- ½ teaspoon baking soda
- Granulated white sugar (for coating the cookies)
Prepare the Lemon Curd Filling
- Combine Ingredients: In a small saucepan, whisk together caster sugar, cornstarch, and the egg until smooth. Add the fresh lemon juice and lemon peel.
- Cook the Curd: Place the saucepan over medium heat, stirring constantly until the mixture thickens (about 3-4 minutes). Once thickened, remove from heat and stir in the butter until fully melted and combined.
- Chill the Filling: Transfer the lemon curd to a small bowl, cover, and refrigerate for at least 1 hour, or until firm enough to handle.
Make the Lemon Cookie Dough
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and caster sugar until light and fluffy. Add the lemon zest and vanilla, mixing until well combined.
- Add the Egg: Mix in the egg until smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until a soft dough begins to come together.
- Chill the Dough: Refrigerate the cookie dough for 20-30 minutes to make it easier to handle.
Assemble the Cookies
- Form and Fill the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Place a small teaspoon of chilled lemon curd in the center, then top with another flattened piece of dough, sealing the edges to enclose the curd. Roll gently into a ball and coat in granulated sugar.
- Bake: Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly crackled.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the burst of lemon flavor in every bite!