Description
Lemon-lovers rejoice with these delightful stuffed lemon cookies that blend zesty citrus and creamy filling into one irresistible treat. Perfectly balanced between tangy and sweet, these cookies promise a delectable surprise in every delicious bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 200g (1 2/3 cups) all-purpose flour
- 110g (1/2 cup) unsalted butter, room temperature
- 110g (1/2 cup) caster sugar
- 1 egg (53g)
- 1 egg (52g)
Lemon Ingredients:
- 45g (3 tablespoons) fresh lemon juice
- Lemon peel from 1/4 lemon
- Lemon zest from 3/4 lemon
Additional Ingredients:
- 55g (1/4 cup) caster sugar
- 22g (1.5 tablespoons) unsalted butter
- 4g (1 teaspoon) cornstarch
- 1 teaspoon vanilla paste or extract
- 1/2 teaspoon baking soda
- Pinch of salt
- Granulated sugar for coating
Instructions
- Prepare the lemon curd by whisking sugar and cornstarch in a heatproof bowl. Incorporate egg, lemon juice, and lemon peel. Gently cook over a water bath for 10 minutes, stirring constantly until the mixture thickens and becomes smooth.
- Remove from heat and fold in butter until fully integrated. Allow the curd to cool completely, then cover and refrigerate for 30 minutes to set.
- Divide the chilled lemon curd into 10 equal portions and freeze for 1 hour to create firm filling centers.
- Create cookie dough by creaming together butter, sugar, lemon zest, and vanilla extract until light and fluffy.
- Blend in egg until well combined. Gradually incorporate flour, salt, and baking soda to form a cohesive dough.
- Refrigerate dough for 20 minutes to firm up and enhance flavor development.
- Preheat oven to 350°F. Scoop chilled dough and flatten into small circles.
- Place a frozen lemon curd portion in the center of each dough circle. Carefully wrap and seal dough around the filling.
- Roll each filled cookie in granulated sugar for a sparkling exterior.
- Arrange cookies on a baking sheet, maintaining space between each treat.
- Bake for 8-9 minutes until edges turn golden brown and cookies appear set.
Notes
- Whisk egg mixture constantly while cooking over bain-marie to ensure smooth, silky lemon curd without scrambling eggs.
- Use microplane or fine grater to extract maximum lemon flavor without bitter white pith when zesting.
- Pre-freezing lemon curd helps maintain clean filling and prevents leaking during cookie wrapping process.
- Replace wheat flour with almond or gluten-free blend for celiac-friendly version without compromising texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 198
- Sugar: 13 g
- Sodium: 59 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 38 mg