Stuffed Lemon Cookies: Soft, Zesty, and Irresistibly Delicious
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.