Stuffed Lemon Cookies
Who can resist the tangy sweetness of lemon combined with the comforting warmth of a homemade cookie?
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.