Who can resist the tangy sweetness of lemon combined with the comforting warmth of a homemade cookie?
These Stuffed Lemon Cookies feature a buttery base with a rich lemon curd filling that oozes with every bite.
Inspired by classic citrus desserts, they deliver a fun, hidden surprise at the center.
Perfect for any occasion, this recipe is easy to make and sure to impress lemon lovers!
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus extra for dusting
- 1 tsp vanilla extract
- 1 tsp lemon extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
- ½ cup lemon curd (store-bought or homemade)
Instructions
Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream butter and powdered sugar in a large bowl until light and fluffy.
Step 3: Mix in vanilla extract, lemon extract, and lemon zest for a bright citrus flavor.
Step 4: Gradually sift in flour, cornstarch, and salt. Mix until a soft dough forms.
Add a teaspoon of milk if the dough feels dry.
Step 5: Scoop 1 tbsp of dough and flatten it in your palm. Add ½ tsp of lemon curd in the center.
Wrap dough around the curd and roll into a ball.
Step 6: Place cookies on the baking sheet, 2 inches apart. Bake for 12–14 minutes, until set but not browned.
Step 7: Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Once cooled, dust with powdered sugar for a bakery-style finish.
Tips
Use cold lemon curd to make wrapping the dough easier.
Work quickly to prevent the dough from becoming too warm.
Chill the dough for 10–15 minutes if it feels too soft.
Seal the dough tightly around the curd to avoid leaks.
FAQs
1. Can I use homemade lemon curd?
Yes, homemade lemon curd adds a fresh, rich flavor. Ensure it’s chilled before use.
2. How do I prevent the lemon curd from leaking?
Seal the dough tightly around the filling and avoid overstuffing.
3. Can I make these cookies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free baking mix for similar results.
4. What other fillings can I try?
Experiment with raspberry jam, Nutella, or cream cheese for different flavors.
5. How do I store these cookies?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Stuffed Lemon Cookies
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus extra for dusting
- 1 tsp vanilla extract
- 1 tsp lemon extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
- ½ cup lemon curd store-bought or homemade
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and powdered sugar in a large bowl until light and fluffy.
- Mix in vanilla extract, lemon extract, and lemon zest for a bright citrus flavor.
- Gradually sift in flour, cornstarch, and salt. Mix until a soft dough forms. Add a teaspoon of milk if the dough feels dry.
- Scoop 1 tbsp of dough and flatten it in your palm. Add ½ tsp of lemon curd in the center. Wrap dough around the curd and roll into a ball.
- Place cookies on the baking sheet, 2 inches apart. Bake for 12–14 minutes, until set but not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, dust with powdered sugar for a bakery-style finish.
