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Stuffed Lemon Cookies

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Indulge in the delightful experience of Stuffed Lemon Cookies, where soft and chewy cookie dough envelops a luscious homemade lemon curd filling. Each bite bursts with refreshing citrus flavor, making these cookies the perfect treat for any occasion. Whether you’re hosting a gathering or simply enjoying a sweet moment at home, these zesty cookies are sure to impress. Easy to make and fun to share, they bring a bright twist to your dessert table that family and friends will love!

Ingredients

Scale
  • 55 grams superfine sugar (1/4 cup)
  • 4 grams cornflour (1 teaspoon)
  • 1 egg (53 grams)
  • 45 grams freshly squeezed lemon juice (3 tablespoons)
  • Zest of roughly 1/4 lemon (just the yellow part, no white pith)
  • 22 grams unsalted butter (1 and 1/2 tablespoons)
  • 110 grams softened unsalted butter (1/2 cup)
  • 110 grams superfine sugar (1/2 cup)
  • Zest from 3/4 lemon
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1 egg (52 grams)
  • 200 grams plain flour (1 and 2/3 cups)
  • A tiny bit of salt
  • 1/2 teaspoon baking soda
  • Regular white sugar (for rolling cookies)

Instructions

  1. Prepare the lemon curd by whisking together superfine sugar, cornflour, egg, lemon juice, and zest in a heat-safe bowl over simmering water. Stir until thickened, then mix in butter until smooth. Chill for 30 minutes.
  2. Make the cookie dough by beating softened butter and superfine sugar until fluffy. Add lemon zest, vanilla, and egg; mix well. Fold in flour, salt, and baking soda until a non-sticky dough forms. Chill for 20 minutes.
  3. Assemble cookies by flattening balls of dough, placing frozen lemon curd in the center, wrapping dough around it, rolling into balls, and coating in sugar.
  4. Bake the cookies at 180°C (350°F) for 8-9 minutes until edges are golden. Cool before serving.

Nutrition

Find it online: https://chefrecipeideas.com/stuffed-lemon-cookies/