Description
Delicious Stuffed Lemon Cookies—soft, zesty cookies with a creamy lemon filling. A perfect balance of sweet and tangy for any dessert lover.
Ingredients
Scale
Lemon Curd Filling
- 1/4 cup caster sugar – Provides sweetness to balance the tartness of the lemon.
- 1 tsp cornstarch – Acts as a thickening agent, giving the curd a smooth, creamy texture.
- 1 egg – Adds richness and helps set the curd filling.
- 3 tbsp fresh lemon juice – The star ingredient, contributing a refreshing tartness.
- Zest from 1/4 lemon – Adds aromatic oils that enhance the lemon flavor.
- 1.5 tbsp unsalted butter – Incorporates creaminess and richness into the filling.
Lemon Cookie Dough
- 1/2 cup unsalted butter (room temp) – Provides moisture and a tender crumb.
- 1/2 cup caster sugar – Sweetens the cookies while allowing them to brown beautifully.
- Zest from 3/4 lemon – Intensifies the lemon flavor in the cookie dough.
- 1 tsp vanilla – Enhances overall flavor and adds a touch of warmth.
- 1 egg – Binds the ingredients and helps retain moisture in the cookies.
- 1 + 2/3 cup all-purpose flour – The main structure of the cookies, providing stability.
- Pinch of salt – Balances the sweetness and enhances the flavors.
- 1/2 tsp baking soda – Helps the cookies rise and achieve a soft texture.
- Granulated sugar for coating – Creates a delightful sugary crust around the cookies.
Instructions
Lemon Curd Filling
- In a medium bowl, mix 1/4 cup caster sugar and 1 tsp cornstarch until well combined.
- Add 1 egg, 3 tbsp fresh lemon juice, and the zest from 1/4 lemon to the bowl, whisking until smooth.
- Set up a bain-marie (double boiler) and pour the mixture into a heatproof bowl. Cook over simmering water for about 10 minutes, stirring continuously until thickened.
- Remove from heat and stir in 1.5 tbsp unsalted butter until melted and smooth.
- Transfer the lemon curd to a container and chill in the refrigerator until ready to use.
Lemon Cookie Dough
- In a large mixing bowl, cream together 1/2 cup unsalted butter and 1/2 cup caster sugar until light and fluffy.
- Add in the zest from 3/4 lemon and 1 tsp vanilla, mixing well.
- Beat in 1 egg until well combined.
- In a separate bowl, sift together 1 + 2/3 cup all-purpose flour, pinch of salt, and 1/2 tsp baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Cover the dough with plastic wrap and chill in the refrigerator for 20 minutes.
Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop, take a ball of cookie dough and flatten it in the palm of your hand.
- Place a frozen scoop of lemon curd in the center and fold the dough around it, rolling it back into a ball.
- Roll the cookie ball in granulated sugar to coat.
- Space the cookies on the prepared baking sheets and bake for 8-9 minutes, or until they are soft in the center.