Description
These Stuffed Lemon Cookies feature a tangy lemon curd filling encased in a soft, buttery cookie dough flavored with fresh lemon zest. Perfectly balanced between sweet and tart, these cookies bake up tender with golden edges and a sugary coating, making them an irresistible treat for lemon lovers.
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
- Make Lemon Curd Filling: In a saucepan, combine the caster sugar and cornstarch. Whisk in the egg, fresh lemon juice, and lemon zest carefully, ensuring the mixture is smooth and well blended.
- Cook Lemon Curd: Place the saucepan over medium heat and whisk constantly until the mixture thickens to a custard-like consistency.
- Cool Lemon Curd: Remove from the heat and stir in the unsalted butter until fully incorporated. Allow to cool, then chill in the refrigerator to set firmly.
- Prepare Cookie Dough Base: In a mixing bowl, cream the softened butter and caster sugar together until the mixture is light and fluffy, which will give the cookies a tender crumb.
- Add Flavorings: Mix in the lemon zest, vanilla extract, and egg thoroughly to incorporate fragrance and moisture.
- Combine Dry Ingredients: Gradually add the all-purpose flour, cornstarch, baking soda, and salt into the wet ingredients, mixing gently until a soft dough forms without overworking it.
- Chill Dough: Wrap and refrigerate the dough for 1 hour to firm up, making it easier to handle and shape.
- Preheat Oven: Set your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper for the cookies.
- Shape Cookies: Scoop a teaspoon of chilled lemon curd and encase it completely within a ball of chilled cookie dough. Roll each dough ball in extra caster sugar for a sweet, crunchy coating.
- Arrange on Baking Sheet: Place the sugar-coated dough balls spaced apart on the lined baking sheet to allow room for spreading.
- Bake: Bake in the preheated oven for 8 minutes or until the edges start to turn golden, indicating perfect doneness.
- Cool: Remove the cookies and transfer them to a wire rack to cool completely before serving to set the filling and texture.
Notes
- Ensure the lemon curd filling is fully chilled and firm before assembling cookies to prevent leakage during baking.
- Use fresh lemon juice and zest for the best vibrant lemon flavor.
- Do not overbake; cookies are done when edges just turn golden to keep them soft.
- If the dough becomes too soft while shaping, refrigerate it briefly to maintain shape.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
