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Irresistible stuffed lemon cookies with a zesty filling

Irresistible Stuffed Lemon Cookies

These delightful stuffed lemon cookies with a creamy lemon curd center offer a burst of citrus bliss in every bite, making them a perfect sweet treat for lemon lovers.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Lemon Curd
  • 55 g caster sugar For thickening the lemon curd
  • 4 g cornstarch
  • 1 medium egg
  • 45 g fresh lemon juice Juiced from fresh lemons
  • lemon peel from about 1/4 lemon peel Adds zest to the curd
  • 22 g unsalted butter To be whisked in after cooking
For the Cookie Dough
  • 110 g unsalted butter Room temperature, for creaming
  • 110 g caster sugar Sweetness for the dough
  • zest from 3/4 medium lemon For flavoring the dough
  • 1 tsp vanilla paste or vanilla extract For added flavor
  • 1 medium egg
  • 200 g all-purpose flour Main structure for the cookies
  • Pinch salt Enhances flavors
  • 1/2 tsp baking soda Leavening agent

Method
 

Make the Lemon Curd
  1. In a saucepan, whisk together 55 g of caster sugar and 4 g of cornstarch. Add 1 egg, 45 g of fresh lemon juice, and the lemon peel. Cook over medium heat, stirring constantly until thickened. Remove from heat and whisk in 22 g of unsalted butter until smooth. Allow to cool.
Prepare the Cookie Dough
  1. In a mixing bowl, cream 110 g of unsalted butter with 110 g of caster sugar until light and fluffy. Add zest from 3/4 lemon and 1 tsp vanilla extract, mixing until combined. Beat in 1 egg until smooth.
  2. Gradually fold in 200 g of all-purpose flour, a pinch of salt, and 1/2 tsp baking soda until a soft dough forms.
Bake the Cookies
  1. Preheat oven to 350°F (175°C). Flatten portions of dough, place a dollop of lemon curd in the center, and fold to encase. Roll in granulated sugar.
  2. Arrange on a baking sheet and bake for 10-12 minutes. Allow to cool before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to a week. They can also be frozen for up to a month. Warm them briefly in the microwave to restore softness.