If you adore zesty, buttery delights with a surprise in every bite, you’re going to fall head over heels for this Stuffed Lemon Cookies Recipe. These cookies marry the bright, fresh zestiness of lemon with a creamy, tangy lemon curd hidden inside a soft yet slightly crisp cookie shell. Each one bursts with sunshine flavor and is perfect for sharing — or keeping all to yourself. Trust me, once you try these beauties, they’ll become your go-to treat whenever you want a little happy comfort from the oven.
Ingredients You’ll Need
The beauty of this Stuffed Lemon Cookies Recipe is how simple and approachable the ingredients are, yet each one brings something special to the party. From the sharp brightness of fresh lemon juice and zest to the tender richness of butter and eggs, every component plays an essential role in creating that perfect balance of soft, tangy, and sweet.
- Caster sugar: Offers fine sweetness that dissolves easily for smooth lemon curd and tender cookies.
- Cornstarch: Gives the lemon curd a luscious, silky texture while helping the cookies stay soft.
- Egg: Provides structure to both curd and cookie dough, making everything just right.
- Fresh lemon juice: Delivers the vibrant tartness essential for the lemon flavor to shine brightly.
- Lemon zest: Adds aromatic citrus oils that elevate the cookie’s aroma and taste.
- Unsalted butter: Supplies richness and a beautiful tender crumb in the cookies.
- Vanilla extract: Rounds out the lemony flavor with warm, comforting notes.
- All-purpose flour: The foundation for the cookie dough’s soft yet sturdy texture.
- Baking soda: Ensures a gentle rise and slight crispness around the edges.
- Salt: Enhances all the sweet and tart flavors for perfect balance.
- Extra caster sugar for rolling: Adds a delightful sugary crunch on the cookie’s surface.
How to Make Stuffed Lemon Cookies Recipe
Step 1: Prepare the Lemon Curd Filling
Start by mixing sugar and cornstarch in a saucepan. Then whisk in the egg, fresh lemon juice, and a bit of lemon zest. This combination is the magic that creates that irresistibly tangy, custardy filling you’ll be enclosing in your cookies.
Step 2: Cook and Thicken the Lemon Mixture
Place the saucepan over medium heat and whisk constantly. You’ll notice the mixture begin to thicken beautifully — this means it’s turning into a silky curd. Constant whisking ensures it doesn’t scramble and remains smooth and creamy.
Step 3: Add Butter and Chill the Lemon Curd
Remove from the heat and stir in the butter for extra richness and shine. Let the lemon curd cool down, then pop it in the fridge to chill so it sets perfectly when inside your cookies.
Step 4: Make the Cookie Dough Base
In a separate bowl, cream together softened butter and sugar until the mixture is fluffy and pale. This step whips air into the dough for a tender, melt-in-your-mouth texture.
Step 5: Add Lemon Zest, Vanilla, and Egg to Dough
Mix in the vibrant lemon zest, fragrant vanilla extract, and a whole egg. These add depth, citrus zing, and bonding power to hold your cookie dough together perfectly.
Step 6: Incorporate the Dry Ingredients Gradually
Sift together flour, cornstarch, baking soda, and salt, then gently fold these into the wet ingredients. Mixing gradually prevents overworking the dough, keeping your cookies tender rather than tough.
Step 7: Chill the Dough for Easy Handling
Pop the dough into the fridge for at least an hour — this makes it easier to scoop and helps maintain the cookie shape during baking.
Step 8: Assemble the Cookies
Once chilled, preheat your oven to 350°F (175°C). Scoop a teaspoon-sized ball of the cold lemon curd, then wrap it with a ball of cookie dough, rolling it gently in extra caster sugar to get that lovely sparkle on your cookies’ surface.
Step 9: Bake to Golden Perfection
Arrange the dough balls on a parchment-lined baking sheet and bake for about 8 minutes, just until the edges turn a beautiful golden color. This short bake time keeps them soft inside with a hint of crispness outside.
Step 10: Cool and Enjoy
Transfer the baked cookies onto a wire rack to cool completely before digging in. This resting time is key to let each cookie’s flavors meld and the lemon curd filling set inside beautifully.
How to Serve Stuffed Lemon Cookies Recipe
Garnishes
Add a light dusting of powdered sugar or a thin lemon glaze drizzle to enhance the lemony brightness and create an irresistible presentation without overpowering the natural flavors.
Side Dishes
Serve these cookies alongside a cup of hot tea or a refreshing glass of iced lemonade for a perfectly balanced treat that complements the citrus notes in every bite.
Creative Ways to Present
For special occasions, arrange the cookies on a platter with edible flowers or lemon slices. You might also sandwich two cookies with a thin spread of lemon curd for an eye-catching twist that intensifies the flavor explosion.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to three days to maintain their tender texture and fresh lemon flavor.
Freezing
You can freeze the baked cookies for up to one month. Just layer them with parchment paper inside a sealed container or freezer bag. Thaw at room temperature when you’re ready to enjoy that tangy treat again.
Reheating
Warm cookies gently in a low oven for a few minutes to revive their softness and bring the lemon curd filling back to its gooey goodness before serving.
FAQs
Can I use bottled lemon juice for this recipe?
While fresh lemon juice is best for vibrant flavor and aroma, you can use bottled juice in a pinch. Just be sure it’s 100% lemon juice with no added preservatives for best results.
Is it possible to make these cookies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain the dough’s structure and tenderness.
How long can I keep the lemon curd filling separately?
Store the lemon curd in an airtight container in the refrigerator for up to one week. It’s great for adding extra dollops to your favorite desserts if you have leftovers.
Can I make the cookie dough in advance?
Absolutely. The dough can be made and refrigerated for up to 24 hours before assembly and baking, which can help develop even richer flavors.
What’s the best way to prevent the lemon curd from leaking during baking?
Make sure to chill both the curd and dough thoroughly before assembling. Carefully seal the dough around the curd without any gaps, and avoid overfilling to minimize leaks.
Final Thoughts
This Stuffed Lemon Cookies Recipe has truly stolen my heart with its perfect balance of soft, sweet, and tart. It’s a bright little bundle of joy that’s surprisingly simple to make but incredibly rewarding to eat. Give this recipe a try and watch as it becomes a favorite in your kitchen, ready to impress friends, family, or just as a delightful personal treat whenever you crave a burst of sunshine.
Print
Stuffed Lemon Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These stuffed lemon cookies combine a tangy lemon curd filling with a soft, buttery cookie shell. The bright citrus flavor of lemon zest and juice creates a refreshing treat perfect for any occasion. The lemon curd is cooked to a luscious thickness and chilled before being wrapped in a subtly sweet cookie dough, then baked to golden perfection.
Ingredients
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
- Lemon Curd Filling Preparation: In a saucepan, combine the caster sugar and cornstarch. Whisk in the egg, fresh lemon juice, and lemon zest. This mixture will form the base of your tangy lemon curd.
- Cooking the Lemon Curd: Place the pan over medium heat and whisk constantly to prevent lumps. Cook until the mixture thickens to a creamy consistency, indicating that the curd is ready.
- Cooling the Lemon Curd: Remove the pan from heat and stir in the unsalted butter until smooth. Allow the lemon curd to cool completely, then refrigerate until set. This chilling step is crucial for easy handling during assembly.
- Preparing the Cookie Dough: In a mixing bowl, cream together the softened unsalted butter and caster sugar until the mixture is light and fluffy. This creates a tender base for the cookies.
- Adding Flavorings: Mix in the lemon zest, vanilla extract, and egg, ensuring each ingredient is fully incorporated for optimal flavor.
- Mixing Dry Ingredients: Gradually add the all-purpose flour, cornstarch, baking soda, and salt to the wet mixture. Stir gently until a cohesive dough forms without overmixing.
- Chilling the Dough: Cover the dough and chill it for 1 hour. This step improves the texture and makes it easier to handle during shaping.
- Preheating the Oven: Set the oven to preheat at 350°F (175°C) to ensure it’s ready when the cookies are assembled.
- Assembling the Cookies: Take a teaspoon of chilled lemon curd and encase it completely within a ball of the chilled cookie dough. Roll the assembled ball in extra caster sugar to add a slight crunch and sweetness to the cookie exterior.
- Arranging for Baking: Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spaced evenly to allow for spreading.
- Baking: Bake the cookies in the preheated oven for approximately 8 minutes, or until the edges are lightly golden, indicating they are cooked through.
- Cooling: Remove the cookies from the oven and transfer them to a wire rack to cool completely. This allows them to firm up and develop the perfect texture.
Notes
- Chilling both the lemon curd and the dough is essential to prevent the curd from leaking during baking.
- Use fresh lemon juice and zest for the best flavor impact.
- If you prefer a less tart cookie, reduce the lemon juice slightly in the filling.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Rolling the dough balls in sugar before baking adds a beautiful sparkle and slight crunch to the cookie exterior.
