Description
These Stuffed Lemon Cookies feature a tangy homemade lemon curd filling encased in a soft, buttery cookie dough infused with fresh lemon zest and vanilla. Perfectly balanced between sweet and tart, these delightful cookies are rolled in sugar before baking to add a subtle crunch. Ideal for lemon lovers looking for a bright, flavorful treat.
Ingredients
Scale
Lemon Curd Filling
- 55 grams caster sugar (1/4 cup)
- 4 grams cornstarch (1 teaspoon)
- 1 egg
- 45 grams fresh lemon juice (3 tablespoons)
- Zest of 1/4 lemon (yellow peel only)
- 1 tablespoon unsalted butter
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup caster sugar
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Extra caster sugar for rolling
Instructions
- Prepare Lemon Curd Filling: In a saucepan, combine the caster sugar and cornstarch. Whisk in the egg, fresh lemon juice, and lemon zest. Cook the mixture over medium heat, whisking constantly to prevent lumps and ensure even cooking.
- Thicken the Lemon Curd: Continue cooking until the mixture thickens to a curd-like consistency, then remove from heat. Stir in the unsalted butter until melted and fully incorporated. Allow the lemon curd to cool, then chill it in the refrigerator to set firmly.
- Make the Cookie Dough: In a mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy. Add the zest of two lemons, vanilla extract, and egg and mix well to combine. Gradually incorporate the all-purpose flour, cornstarch, baking soda, and salt, mixing until just combined. Chill the dough in the refrigerator for 1 hour to make it easier to handle.
- Preheat Oven and Assemble Cookies: Preheat the oven to 350°F (175°C). Scoop about a teaspoon of the chilled lemon curd filling. Enclose the filling within a ball of chilled cookie dough, sealing it completely. Roll the stuffed dough ball in extra caster sugar to coat evenly.
- Bake the Cookies: Place the sugar-coated dough balls spaced evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for approximately 8 minutes or until the edges turn golden and the cookies are set.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool on a wire rack to set completely before serving or storing.
Notes
- Ensure the lemon curd is well chilled so it stays inside the cookie dough during baking.
- You can use fresh lemons for the zest and juice to maximize citrus flavor.
- Chilling the cookie dough helps prevent spreading and makes handling easier.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- For a more intense lemon flavor, consider adding a little lemon extract to the dough.
