Stuffed Lemon Cookies: A Sweet and Tangy Delight
Imagine biting into a cookie that bursts with zesty lemon flavor and oozes with creamy curd in the center. These Stuffed Lemon Cookies are not just cookies—they’re a citrusy dessert dream come true! Perfectly sweet, delightfully tangy, and irresistibly gooey, they’ll have you reaching for seconds (or thirds).
Whether you’re a seasoned baker or just testing your skills in the kitchen, this recipe is designed for everyone. The soft cookie dough, the vibrant lemon curd filling, and the sugar-coated exterior come together in a harmonious blend of textures and flavors. Trust me, your taste buds are about to experience a burst of sunshine!
The best part? These cookies are as fun to make as they are to eat. With a few simple steps, you’ll have a batch of show-stopping treats that look bakery-worthy but come straight from your own oven. Plus, they’re perfect for everything from afternoon tea to holiday cookie swaps.
Ready to bring these delightful lemon-filled bites to life? Let’s dive into this easy, step-by-step recipe and whip up some cookies that’ll steal the show!
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Why You’ll Love This Recipe
- Zesty and Unique: The combination of lemon zest and curd offers a bright, refreshing flavor.
- Soft and Gooey: A tender cookie shell with a creamy filling makes every bite irresistible.
- Make-Ahead Friendly: Both the dough and filling can be prepared in advance for easy assembly.
- Crowd-Pleaser: These cookies are perfect for any occasion, from tea parties to family gatherings.
Required Kitchen Tools
To make these stuffed lemon cookies, you’ll need:
- Mixing bowls (various sizes)
- Electric mixer or stand mixer
- Microplane or fine grater (for zesting)
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Parchment paper or silicone baking mat
- Baking sheet
- Small saucepan
- Cooling rack
Ingredients for Stuffed Lemon Cookies
For the Lemon Curd Filling:
- Caster Sugar: ¼ cup (55g)
- Cornstarch: 1 tsp (4g)
- Large Egg: 1 (53g)
- Fresh Lemon Juice: 3 tbsp (45g)
- Lemon Zest: From ¼ lemon (avoid the white pith)
- Unsalted Butter: 1 ½ tbsp (22g)
For the Lemon Cookie Dough:
- Unsalted Butter: ½ cup (110g), room temperature
- Caster Sugar: ½ cup (110g)
- Lemon Zest: From ¾ of a lemon
- Vanilla Paste or Extract: 1 tsp
- Large Egg: 1 (52g)
- All-Purpose Flour: 1 ⅔ cups (200g)
- Salt: A pinch
- Baking Soda: ½ tsp
- Granulated Sugar: For coating
Variations for Stuffed Lemon Cookies
- Cinnamon Sugar Coating: Add a hint of warmth by mixing granulated sugar with ground cinnamon for the coating.
- Lime Twist: Replace lemon juice and zest with lime for a tropical variation.
- Cream Cheese Filling: Substitute the lemon curd with sweetened cream cheese for a richer flavor.
- Glaze Finish: Drizzle the cookies with a lemon glaze for added sweetness and shine.
Step-by-Step Instructions
1. Prepare the Lemon Curd Filling
- In a small saucepan, whisk together the sugar, cornstarch, egg, lemon juice, and zest until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the butter until melted and smooth.
- Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and chill for at least 1 hour.
2. Make the Lemon Cookie Dough
- In a mixing bowl, beat the butter, sugar, and lemon zest until light and fluffy.
- Add the vanilla and egg, beating until fully incorporated.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add to the wet ingredients, mixing until a soft dough forms.
- Cover and refrigerate the dough for at least 30 minutes to firm up.
3. Assemble the Stuffed Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand.
- Place ½ teaspoon of chilled lemon curd in the center and top with another flattened piece of dough. Seal the edges to encase the filling.
- Roll the cookie in granulated sugar and place on the prepared baking sheet. Repeat with the remaining dough and filling.
4. Bake the Cookies
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Decoration
These stuffed lemon cookies are delightful on their own, but you can elevate their presentation with a few finishing touches:
- Powdered Sugar Dusting: Lightly dust the tops for a classic look.
- Lemon Glaze: Drizzle with a glaze made from powdered sugar and lemon juice.
- Zest Garnish: Sprinkle a little fresh lemon zest on top for added visual appeal.
How to Serve Stuffed Lemon Cookies
- With Tea or Coffee: These cookies pair perfectly with a warm beverage.
- As a Dessert: Serve them with vanilla ice cream for a refreshing treat.
- Gift-Worthy: Package them in decorative tins or boxes for a thoughtful homemade gift.
Storing Stuffed Lemon Cookies
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the unbaked cookies for up to 2 months. Bake directly from frozen, adding a minute or two to the baking time.
- Reheating: Enjoy chilled or allow to come to room temperature before serving.
Nutrition (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Carbohydrates | 18g |
| Protein | 2g |
| Fat | 7g |
| Fiber | 0.5g |
| Sugar | 12g |
Stuffed Lemon Cookies: A Sweet and Tangy Delight
Course: Cookie25
minutes10
minutes150
kcal90
minutes (curd + dough)Ingredients
- For the Lemon Curd Filling
¼ cup (55g) caster sugar
1 tsp (4g) cornstarch
1 large egg (53g)
3 tbsp (45g) fresh lemon juice
Zest of ¼ lemon (avoid the white pith)
1 ½ tbsp (22g) unsalted butter
- For the Lemon Cookie Dough
½ cup (110g) unsalted butter, room temperature
½ cup (110g) caster sugar
Zest of ¾ lemon
1 tsp vanilla paste or extract
1 large egg (52g)
1 ⅔ cups (200g) all-purpose flour
Pinch of salt
½ tsp baking soda
Granulated sugar, for coating
Directions
- Make the Lemon Curd Filling
In a small saucepan, whisk sugar, cornstarch, egg, lemon juice, and zest until smooth.
Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat, stir in butter, and mix until silky smooth.
Transfer to a bowl, press plastic wrap directly on top, and chill for at least 1 hour. - Prepare the Cookie Dough
In a mixing bowl, beat butter, sugar, and lemon zest until light and fluffy.
Add vanilla and egg, mixing until combined.
In a separate bowl, whisk flour, salt, and baking soda. Gradually add to wet mixture until a soft dough forms.
Cover and refrigerate for 30 minutes to firm. - Assemble the Cookies
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Scoop 1 tablespoon of dough, flatten slightly, and add ½ teaspoon chilled lemon curd in the center.
Top with another flattened piece of dough, sealing edges well.
Roll in granulated sugar and place on baking sheet. Repeat with remaining dough. - Bake
Bake for 10–12 minutes, until edges are just turning golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Conclusion
These stuffed lemon cookies are the perfect combination of sweet, tart, and creamy, making them a standout treat for any lemon lover. Whether you’re baking for a special occasion or simply indulging in a citrusy craving, this recipe is sure to impress. Happy baking!
FAQs
Can I use store-bought lemon curd?
Yes, store-bought lemon curd works great if you’re short on time.
Can I make these cookies gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend as a substitute.
Why is my lemon curd too runny?
If the curd doesn’t thicken, it may need more cooking time. Be sure to stir constantly to avoid curdling.
How do I prevent the cookies from leaking filling?
Make sure the edges are sealed tightly when assembling the cookies. Chilling the filling helps keep it firm during baking.
