Description
These Stuffed Lemon Cookies are soft, tangy, and bursting with fresh citrus flavor. Featuring a buttery dough infused with lemon zest and juice, each cookie is generously filled with luscious homemade lemon curd. Perfectly baked until lightly golden, they offer a delightful combination of tart and sweet, making them an irresistible dessert or snack.
Ingredients
Scale
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Curd Filling
- 1/2 cup lemon curd (for filling)
Homemade Lemon Curd
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, ensuring even distribution of the leavening agents and salt.
- Prepare Wet Ingredients: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Flavorings and Egg: Incorporate the large egg, lemon zest, fresh lemon juice, and vanilla extract into the butter and sugar mixture, mixing until thoroughly combined to blend the citrus flavor and bind the dough elements.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough tightly and refrigerate for at least 30 minutes to firm up, which helps prevent spreading during baking and makes shaping easier.
- Make Lemon Curd: While the dough chills, whisk the egg yolks, granulated sugar, fresh lemon juice, and lemon zest in a saucepan over medium heat. Stir continuously until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the unsalted butter until the curd is smooth and glossy. Let it cool completely before using.
- Preheat Oven: Heat your oven to 350°F (175°C), and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Shape Cookies: Scoop tablespoon-sized portions of dough. Flatten each portion slightly in your palm. Place a small spoonful of cooled lemon curd in the center, then cover with another lump of dough. Seal the edges carefully by pinching the dough together, forming a stuffed ball to enclose the filling completely and prevent leakage.
- Bake Cookies: Arrange the stuffed cookies on the prepared baking sheet, leaving space between each. Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. Enjoy once cooled to appreciate the full texture and flavor.
Notes
- Chilling the dough before baking is essential to prevent excessive spreading and maintain the cookie shape.
- You can substitute lemon curd filling with a cream cheese mixture combined with powdered sugar and lemon zest for a tangier variation.
- Be careful not to overfill the cookies with lemon curd to avoid leakage during baking.
