Description

Welcome, cookie lovers! If you’re a fan of sweet and tangy flavors combined in a melt-in-your-mouth dessert, this Stuffed Lemon Cookies recipe is for you. These buttery lemon cookies filled with gooey lemon curd are the ultimate treat for citrus enthusiasts. Whether you’re hosting a gathering, looking for a delightful snack, or simply indulging your sweet tooth, these cookies will brighten up your day with their sunny flavor and soft texture.

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for dusting
1 teaspoon vanilla extract
1 teaspoon lemon extract
Zest of 1 lemon

Dry Ingredients

2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt

Filling

1/2 cup lemon curd (store-bought or homemade)

Optional Substitutions:

For gluten-free: Use a 1:1 gluten-free baking flour.
For a dairy-free version: Substitute butter with a plant-based alternative.
Lemon curd can be swapped with lime or orange curd for a unique citrus twist.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Preparing your workspace ensures an even bake.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This step ensures a tender cookie texture.

Step 3: Add Flavors

Mix in the vanilla extract, lemon extract, and lemon zest. These ingredients bring out the bright citrus flavor in your cookies.

Step 4: Combine Dry Ingredients

Gradually sift in the all-purpose flour, cornstarch, and salt. Stir until a soft, pliable dough forms. If the dough feels too dry, add a teaspoon of milk.

Step 5: Fill and Shape Cookies

Scoop about 1 tablespoon of dough and flatten it slightly in your palm. Place 1/2 teaspoon of lemon curd in the center. Gently wrap the dough around the curd and roll it into a smooth ball.

Step 6: Bake

Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 12-14 minutes, or until the cookies are set but not browned.

Step 7: Cool and Dust

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cooled, dust them with powdered sugar for a bakery-style finish.

Notes

Use cold lemon curd to make wrapping the dough easier.
Work quickly with the dough to avoid it becoming too warm.
For a richer lemon flavor, increase the lemon zest slightly.