Stuffed Lemon Cookies Recipe
If you adore bright, zesty flavors wrapped in tender, buttery bites, you are going to fall head over heels for this Stuffed Lemon Cookies Recipe. These cookies are an absolute revelation, boasting a soft, melt-in-your-mouth dough cuddling a luscious, tangy lemon curd center. They offer a perfect balance of sweet and tart that dances on your taste buds with every single bite. Whether you’re baking for a sunny afternoon treat or a festive gathering, this recipe brings a delightful citrus twist to your cookie repertoire that will have everyone asking for seconds.
Ingredients You’ll Need
This Stuffed Lemon Cookies Recipe uses simple staples you likely have in your pantry, but each ingredient plays a starring role. From the fragrant lemon zest that infuses aroma and brightness, to the rich butter that ensures that tender crumb, every element adds something special to these treats.
- Caster sugar: Provides just the right amount of sweetness while dissolving smoothly for a fine texture.
- Cornstarch: Helps create a delicate crumb and thickens the lemon curd filling perfectly.
- Egg: Binds ingredients and adds richness to both dough and filling.
- Fresh lemon juice: Brings a natural tang and sharp citrus flavor essential to your filling.
- Yellow lemon zest: Adds vivid, aromatic oils giving the cookies that signature lemon kick.
- Unsalted butter: Delivers a creamy, melt-in-your-mouth texture and balances the tartness.
- All-purpose flour: Forms the sturdy yet tender base for your cookie dough.
- Vanilla extract: Provides subtle warmth and rounds out the citrus notes beautifully.
- Baking soda and salt: Help with rising and flavor enhancement, making sure every bite is just right.
- Extra caster sugar: Used for rolling, giving the cookies a sweet, slightly crunchy exterior.
How to Make Stuffed Lemon Cookies Recipe
Step 1: Prepare the Lemon Curd Filling
Start by combining caster sugar and cornstarch in a saucepan and whisking in the egg, fresh lemon juice, and lemon zest to create a vibrant filling. Cooking this mixture gently over medium heat while whisking constantly is key to achieving a thick, luscious curd with no lumps or burnt spots. Once thickened, remove it from heat and stir in the butter, which enriches the curd and adds a silky smooth finish. Let it cool completely and then chill it in the fridge to set. This luscious lemon curd is the heart of the Stuffed Lemon Cookies Recipe and will be the surprise burst of flavor inside each bite.
Step 2: Make the Cookie Dough
Next, cream together the softened butter and caster sugar until the mixture is light and fluffy, creating the ideal base for tender cookies. Incorporate the lemon zest, vanilla extract, and an egg to infuse the dough with those beautiful lemon and vanilla undertones. Gradually add the flour, cornstarch, baking soda, and salt to ensure the dough has just the right consistency—soft but firm enough to shape. Chilling the dough for an hour not only makes handling easier but also helps develop the flavors and ensures your cookies maintain their shape during baking.
Step 3: Assemble and Bake the Cookies
Preheat your oven to 350°F (175°C) so it’s ready when your cookies are shaped. Scoop a teaspoon of the chilled lemon curd and gently wrap it with a portion of the cookie dough, rolling the whole thing into a smooth ball. Rolling each cookie in extra caster sugar adds a delightful shimmer and a bit of crunch. Arrange the cookie balls on a parchment-lined baking sheet, giving them some space as they’ll spread slightly. Bake for about 8 minutes until the edges glow a soft golden hue. Let them cool on a wire rack, and resist eating them while hot—the lemon curd inside needs a moment to set up perfectly.
How to Serve Stuffed Lemon Cookies Recipe
Garnishes
For a gorgeous presentation that will wow your guests, dust the completed cookies lightly with powdered sugar or sprinkle a few finely grated lemon zest strips on top. Fresh mint leaves or edible flowers placed on the serving plate can add a fresh, vibrant visual touch that perfectly complements the bright citrus flavor.
Side Dishes
These lemon-stuffed treats shine best alongside a cup of Earl Grey tea or freshly brewed coffee, offering a perfect balance of warm and refreshing. If you’re serving these cookies at brunch or dessert, consider pairing with a light citrus sorbet or a simple berry salad to continue the fresh, fruity theme.
Creative Ways to Present
For a charming twist, serve these cookies stacked on a lovely cake stand adorned with lemon slices or arrange them in adorable mini gift boxes as party favors. You could also sandwich them with a thin layer of lemon glaze between, enhancing the “stuffed” character while adding a pretty glossy finish.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, Stuffed Lemon Cookies Recipe leftovers keep beautifully in an airtight container at room temperature for up to 3 days. Storing them properly prevents the cookies from drying out while preserving the luscious lemon curd filling’s texture and flavor.
Freezing
You can freeze these cookies after baking — wrap them individually in plastic wrap and place in an airtight container or freezer bag. They’ll stay fresh for up to 2 months. When ready, thaw them at room temperature to enjoy that fresh-baked flavor with minimal effort.
Reheating
To bring back that just-baked warmth, reheat the cookies briefly in a preheated oven at 300°F (150°C) for about 5-6 minutes. Avoid the microwave to keep the texture delightful and prevent the filling from overheating or becoming too runny.
FAQs
Can I use bottled lemon juice for the lemon curd filling?
While fresh lemon juice gives the brightest and most authentic flavor, bottled lemon juice can work in a pinch. Just choose the highest quality, pure lemon juice without additives to ensure your curd stays vibrant and fresh tasting.
What if I don’t have cornstarch on hand?
If you don’t have cornstarch, you can substitute with an equal amount of arrowroot powder or potato starch. These work well as thickeners to get that perfect lemon curd consistency and a tender crumb in the dough.
Can I make the cookie dough in advance?
Absolutely! Making the dough a day ahead and keeping it chilled in the fridge will actually improve handling and flavor development, making it easier to shape and ensuring delicious results when baked.
Is there a dairy-free alternative for the butter?
Yes, you can substitute unsalted butter with a vegan butter or coconut oil if you want a dairy-free version. The texture may vary slightly, but the cookies will still be wonderfully flavorful and tender.
Why do I chill the dough before baking?
Chilling the dough helps to firm it up so it’s easier to work with when wrapping the lemon curd and prevents the cookies from spreading too much while baking, keeping their shape nice and round.
Final Thoughts
Making this Stuffed Lemon Cookies Recipe is like giving yourself a little piece of sunshine in cookie form. The bright lemon curd center paired with the soft, buttery dough creates a sweet and tangy experience that feels both comforting and sophisticated. I wholeheartedly encourage you to try baking these delightful cookies—they’re perfect for sharing, gifting, or simply enjoying with your favorite warm drink. Happy baking!
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Stuffed Lemon Cookies Recipe
- Total Time: 1 hour 38 minutes
- Yield: 10 servings 1x
Description
Delight in the refreshing tang of these Stuffed Lemon Cookies, featuring a luscious homemade lemon curd filling encased in tender, zesty cookie dough. Perfectly balanced between sweet and citrusy, these cookies offer a burst of lemon flavor in every bite, ideal for tea time or a bright dessert treat.
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
- Prepare the Lemon Curd Filling: In a saucepan, combine the caster sugar and cornstarch, then whisk in the egg, fresh lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens to a curd-like consistency. Remove from heat, stir in the tablespoon of unsalted butter, then let it cool before chilling in the refrigerator to set.
- Make the Cookie Dough: In a mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy. Mix in the zest of two lemons, vanilla extract, and the egg until fully incorporated. Gradually add the all-purpose flour, cornstarch, baking soda, and salt, mixing gently until a smooth dough forms. Chill the dough for one hour to firm it up and make it easier to handle.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Scoop a teaspoon of the chilled lemon curd filling and enclose it within a ball of the cookie dough, ensuring the filling is fully covered. Roll the dough balls in extra caster sugar to coat evenly.
- Bake the Cookies: Place the sugar-coated dough balls onto a baking sheet lined with parchment paper, spacing them apart to allow spreading. Bake for 8 minutes or until the edges turn golden brown.
- Cool and Serve: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving, allowing the lemon curd center to set perfectly inside the soft cookie shell.
Notes
- Be sure to chill both the lemon curd and cookie dough to make handling easier and to prevent the filling from leaking during baking.
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- Rolling the cookies in caster sugar before baking provides a lovely crunchy exterior contrast to the soft, tangy filling.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- This recipe can be doubled easily if more servings are needed.
- Prep Time: 50 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
