Description
Delightfully zesty and buttery, these Stuffed Lemon Cookies feature a sweet and tangy homemade lemon curd center wrapped in tender, sugar-dusted cookie dough. Perfect for lemon lovers looking for a refreshing twist on classic cookies, they combine a creamy filling with a soft, melt-in-your-mouth exterior for a truly irresistible 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, ensuring the mixture is smooth.
- Cook Lemon Curd: Place the saucepan over medium heat and whisk constantly until the mixture thickens into a creamy curd.
- Finish and Chill Curd: Remove the curd from heat, stir in the butter until fully incorporated, then let it cool before chilling in the refrigerator until set.
- Make Cookie Dough Base: In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy using a hand or stand mixer.
- Add Flavors and Egg: Mix in the lemon zest, vanilla extract, and egg thoroughly until combined.
- Incorporate Dry Ingredients: Gradually sift and mix in the all-purpose flour, cornstarch, baking soda, and salt until a smooth dough forms.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 1 hour to firm up, which makes it easier to handle during shaping.
- Preheat Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape Cookies: Scoop a teaspoon of chilled lemon curd and enclose it fully within a ball of chilled cookie dough. Roll the ball in extra caster sugar to coat evenly.
- Arrange on Baking Sheet: Place the sugar-coated dough balls spaced apart on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for about 8 minutes, or until the edges turn a golden color.
- Cool: Remove the cookies from the oven and let them cool completely on a wire rack before serving.
Notes
- Ensure the lemon curd is fully chilled and set before assembling the cookies to prevent leaking during baking.
- Use fresh lemon juice and zest for the best vibrant lemon flavor.
- Roll the cookie dough balls generously in sugar for a nice sweet crust and sparkle.
- Cookies are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
- For a more intense lemon flavor, consider adding a little lemon extract or extra zest.
