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If you’re a lemon lover, get ready—because these Stuffed Lemon Cookies are next-level delicious! 🍋 Imagine biting into a soft, buttery lemon cookie, only to be greeted with a luscious, tangy lemon curd filling that melts in your mouth. The balance of sweet and tart is absolute perfection! These cookies are soft, slightly chewy, and bursting with citrusy goodness. Trust me, you’ll want to make a double batch!
Why You’ll Love This Recipe
- Ultimate Lemon Flavor – The cookie dough is infused with fresh lemon zest, and the filling? A silky homemade lemon curd!
- Soft & Gooey Center – The contrast between the crisp sugar-coated outside and the melty lemon filling is heavenly.
- Perfect for Lemon Lovers – If you love tangy desserts, these cookies are a must-try!
- Make-Ahead Friendly – The lemon curd can be made a day in advance, making the process even easier.Stuffed Lemon Cookies.
Ingredients
All you need for these Stuffed Lemon Cookies is a handful of simple ingredients! Here’s what each one does:
For the Lemon Curd Filling:
- Caster Sugar – Adds the perfect sweetness to balance the tart lemon.
- Cornstarch – Helps thicken the curd, making it smooth and luscious.
- Egg – Adds richness and helps the curd set properly.
- Fresh Lemon Juice – The star of the filling, giving it that bold citrus punch.
- Lemon Peel (Zest Only) – Enhances the lemon flavor without bitterness.
- Unsalted Butter – Adds a creamy, velvety texture to the curd.
For the Lemon Cookie Dough:
- Unsalted Butter – Creates a soft, rich, and buttery cookie base.
- Caster Sugar – Adds sweetness and helps create a slightly crisp exterior.
- Lemon Zest – Infuses the dough with fresh lemon aroma and taste.
- Vanilla Paste/Extract – Enhances the cookie’s depth of flavor.
- Egg – Binds the dough and keeps it soft.
- All-Purpose Flour – Provides structure for the cookies.
- Salt – Balances the flavors and enhances the lemony notes.
- Baking Soda – Helps create a light, slightly chewy texture.
- Granulated White Sugar – Used to coat the cookie balls for a subtle crunch.
👉 The full ingredient list with measurements is in the recipe card below!
How to Make Stuffed Lemon Cookies
Step 1: Prepare the Lemon Curd Filling
- In a heatproof bowl, mix sugar and cornstarch.
- Whisk in the egg, then stir in lemon juice and lemon peel.
- Cook the mixture over a bain-marie (double boiler), stirring frequently, for about 8 minutes until it starts to thicken.
- Keep stirring constantly for another 2 minutes until it becomes smooth and thick.
- Remove from heat, mix in the butter, and stir until fully incorporated.
- Cover with plastic wrap (pressing it directly onto the curd to prevent a skin from forming) and refrigerate for at least 30 minutes.
- Once chilled, spoon 10 portions of curd onto a lined tray and freeze for at least 1 hour, or until solid.
💡 You can prepare the lemon curd filling the day before to save time!
Step 2: Make the Lemon Cookie Dough
- In a large bowl, mix butter, sugar, lemon zest, and vanilla until smooth and creamy.
- Whisk in the egg until fully combined.
- Sift in the flour, salt, and baking soda, then gently mix with a spatula until a soft but manageable dough forms.
- Chill the dough in the refrigerator for at least 20 minutes (this makes it easier to handle).Stuffed Lemon Cookies
Step 3: Assemble the Cookies
- Scoop large cookie dough balls (about 2 inches wide).
- Flatten each dough ball and place a frozen lemon curd scoop in the center.
- Fold the cookie dough around the filling and roll into a smooth ball.
- Roll each cookie ball in granulated sugar for a light, crisp coating.
- Arrange the cookies 2 inches apart on a lined baking sheet.
💡 Work quickly to prevent the lemon curd from melting!
Step 4: Bake the Cookies
- Preheat your oven to 350°F (180°C) (fan-assisted).
- Bake for 8-9 minutes—the edges should be just slightly golden, and the center should still be soft.
- Let them cool on the baking tray before moving them (they will firm up as they cool).
Pro Tips for Making the Recipe
- Don’t Overbake – The cookies should look slightly underdone when you take them out. They will firm up as they cool, giving you that perfect gooey center!
- Use Fresh Lemon Juice – Bottled lemon juice won’t give you the same bright, fresh flavor.
- Chill Everything! – Keeping the dough and filling cold makes it easier to handle and prevents the curd from leaking out.
- Freeze Extra Lemon Curd – If you have leftovers, freeze the curd scoops and use them in future batches!.Stuffed Lemon Cookies.
How to Serve Stuffed Lemon Cookies
These Stuffed Lemon Cookies are absolute perfection on their own, but here are a few fun ways to serve them:
- With Tea or Coffee – The citrusy zing pairs beautifully with a warm drink.
- As a Dessert Platter Addition – Serve with shortbread cookies and fresh berries for a gorgeous spread.
- With a Scoop of Vanilla Ice Cream – The contrast of warm cookies and cold ice cream? Unreal.
Make Ahead and Storage Stuffed Lemon Cookies
Storing Leftovers
- Keep cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freezing
- Freeze unbaked, filled cookie dough balls for up to 2 months. Bake straight from frozen, adding 1-2 extra minutes to the baking time.
Reheating
- Warm cookies in the microwave for 10-15 seconds for that fresh-baked taste!
FAQs Stuffed Lemon Cookies
Can I use store-bought lemon curd?
Yes! If you’re short on time, store-bought lemon curd works—just freeze small portions before stuffing the cookies.
Why is my lemon curd runny?
The curd needs to be fully cooked and properly chilled before using. If it’s still runny, freeze it longer before stuffing the cookies.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend for a delicious GF version.
Can I double this recipe?
Absolutely! These cookies disappear fast, so making a double batch is always a good idea.Stuffed Lemon Cookies
👉 If you’re a cookie lover and enjoy oversized treats, check out this 👉👉Subway Footlong Cookie…….—it’s massive, chewy, and downright irresistible! 🍪😍
Stuffed Lemon Cookies.Soft, buttery, and filled with tangy lemon curd, these Stuffed Lemon Cookies are a must-bake for any citrus lover. 🍋💛 Trust me—one bite, and you’ll be hooked!
Let me know if you try them—I’d love to hear what you think! 😊
Print
Stuffed Lemon Cookies: Soft, Zesty, and Irresistibly Delicious
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 38 minutes
- Yield: 9-10 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, European
- Diet: Vegetarian
Description
These Stuffed Lemon Cookies are soft, buttery, and bursting with citrusy goodness! 🍋 Each bite reveals a gooey, tangy lemon curd filling wrapped in a golden, sugar-coated cookie. The perfect balance of sweet and tart, these cookies are a must-try for lemon lovers!
Ingredients
For the Lemon Curd Filling:
- Caster sugar – Adds sweetness to balance the tart lemon.
- Cornstarch – Helps thicken the curd for a smooth, creamy texture.
- Egg – Provides richness and helps the curd set.
- Fresh lemon juice – Gives the filling its bold, tangy citrus flavor.
- Lemon peel (zest only) – Enhances the lemon flavor without bitterness.
- Unsalted butter – Adds a creamy, velvety finish to the curd.
For the Lemon Cookie Dough:
- Unsalted butter – Creates a rich, tender, and buttery cookie.
- Caster sugar – Adds sweetness and a slightly crisp texture.
- Lemon zest – Infuses the dough with fresh lemon aroma and taste.
- Vanilla paste/extract – Enhances depth of flavor.
- Egg – Binds the dough and keeps it soft.
- All-purpose flour – Provides structure for the cookies.
- Salt – Balances the flavors and enhances the lemony notes.
- Baking soda – Helps create a light, slightly chewy texture.
- Granulated sugar – For coating the cookie balls, adding a delicate crunch.
Instructions
1️⃣ Prepare the Lemon Curd Filling:
- In a heatproof bowl, mix sugar and cornstarch.
- Whisk in the egg, then stir in lemon juice and lemon peel.
- Cook over a bain-marie (double boiler), stirring frequently, until thickened.
- Remove from heat, stir in butter, and let cool.
- Cover and refrigerate for 30 minutes, then scoop into 10 portions and freeze for at least 1 hour.
2️⃣ Make the Lemon Cookie Dough:
- Cream butter, sugar, lemon zest, and vanilla until smooth and fluffy.
- Mix in the egg until fully combined.
- Sift in flour, salt, and baking soda, and mix until a soft dough forms.
- Chill dough for 20 minutes.
3️⃣ Assemble the Cookies:
- Scoop out large dough balls, flatten slightly, and place a frozen lemon curd scoop in the center.
- Wrap the dough around the filling and roll into a ball.
- Roll each cookie ball in granulated sugar and place on a lined baking sheet.
4️⃣ Bake the Cookies:
- Preheat oven to 350°F (180°C, fan-assisted).
- Bake for 8-9 minutes until edges are slightly golden but centers remain soft.
- Cool on the tray before transferring.
Notes
- Don’t Overbake! The cookies should look slightly underdone when removed from the oven; they will firm up as they cool.
- Freeze Extra Lemon Curd – Store leftover curd in small scoops for future batches.
- Storage Tip – Keep cookies refrigerated for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: stuffed lemon cookies, lemon curd cookies, soft lemon cookies, citrus cookies, filled lemon cookies, buttery lemon cookies