Craving a dessert that bursts with flavor? Stuffed Lemon Cookies are a Citrusy Sweet Treat that pairs buttery, melt-in-your-mouth cookies with a gooey lemon curd center. Ready in under 30 minutes, these cookies are perfect for gatherings, snacks, or satisfying your citrus cravings. Bake these Stuffed Lemon Cookies and enjoy a sunny, tangy delight!
Why You’ll Love Stuffed Lemon Cookies
I’m in love with Stuffed Lemon Cookies because they’re a Citrusy Sweet Treat that combines the comforting texture of a homemade cookie with a vibrant lemon surprise. Easy to make and packed with zesty flavor, this Citrusy Sweet Treat is ideal for parties, gifting, or treating yourself to something special!
Ingredients for Stuffed Lemon Cookies
Here’s what you’ll need for Stuffed Lemon Cookies (makes about 20 cookies):
Cookie Dough
- 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
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
Filling
- ½ cup lemon curd (store-bought or homemade)
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Cookie scoop or tablespoon
- Wire rack
- Sifter (for dusting)
Ingredient Tips
- Butter: Soften at room temperature for a tender dough; use plant-based butter for dairy-free.
- Lemon Curd: Chilled curd is easier to work with; homemade adds fresher flavor.
- Flour: All-purpose flour ensures a soft texture; use a 1:1 gluten-free blend if needed.
- Lemon Zest: Freshly grated zest boosts citrus flavor; avoid the bitter pith.
- Cornstarch: Adds a delicate, melt-in-your-mouth texture to the cookies.
Directions for Stuffed Lemon Cookies
Let’s make these Stuffed Lemon Cookies!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat for even baking and easy cleanup.
Cream Butter and Sugar
In a large bowl, I cream 1 cup softened butter and ½ cup powdered sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Add Flavorings
I mix in 1 tsp vanilla extract, 1 tsp lemon extract, and zest of 1 lemon, blending until the citrus aroma shines through.
Combine Dry Ingredients
I sift in 2 cups flour, ¼ cup cornstarch, and ¼ tsp salt, stirring until a soft dough forms. If too dry, I add 1 tsp milk.
Shape and Fill Cookies
I scoop 1 tbsp dough, flatten it in my palm, and place ½ tsp chilled lemon curd in the center. I wrap the dough around the curd, roll into a smooth ball, and place on the baking sheet, 2 inches apart.
Bake and Cool
I bake for 12–14 minutes until set but not browned. I cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, I dust with powdered sugar for a beautiful finish.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: 27–29 minutes
- Servings: 20 cookies
- Calories: ~120 kcal per cookie
- Macros per Serving: 13g carbs, 1g protein, 7g fat, 0.2g fiber
Variations for Stuffed Lemon Cookies
Try these twists on Stuffed Lemon Cookies:
- Gluten-Free: Use a 1:1 gluten-free flour blend for a Citrusy Sweet Treat everyone can enjoy.
- Citrus Swap: Fill with lime or orange curd for a unique Citrusy Sweet Treat.
- Dairy-Free: Swap butter for plant-based margarine and use dairy-free lemon curd.
- Berry Twist: Replace lemon curd with raspberry jam for a fruity variation.
- Herb Infusion: Add 1 tsp chopped fresh thyme to the dough for a subtle, aromatic twist.
Serving Ideas:
- Pair with Food and Tips’ Chocolate Raspberry Cake for a vibrant dessert spread.
- Serve with iced tea or lemonade to enhance the Citrusy Sweet Treat.
- Include on dessert platters for parties or gift in decorative tins.
Storage
I store Stuffed Lemon Cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week to keep fresh. To enjoy warm, I microwave for 5–10 seconds. For longer storage, I freeze unbaked, filled dough balls on a tray until solid, then store in a freezer-safe bag for up to 3 months; bake from frozen, adding 1–2 minutes to the baking time.
Serving Tips
- Presentation: Arrange on a platter with lemon slices or edible flowers for elegance.
- Garnish: Dust with extra powdered sugar or add a drizzle of lemon glaze for flair.
- Pairing: Enjoy with coffee, tea, or a chilled citrus spritzer to complement the Citrusy Sweet Treat.
- Portion Size: 1–2 cookies per person for a light dessert.
- Occasions: Perfect for spring gatherings, tea parties, or gifting.
FAQs About Stuffed Lemon Cookies
Here are some frequently asked questions about Stuffed Lemon Cookies:
Can I use homemade lemon curd?
Yes! Homemade lemon curd adds a fresh, rich flavor to the cookies. Ensure it’s chilled before using.
How can I prevent the lemon curd from leaking?
Seal the dough tightly around the filling and avoid overstuffing.
Can I make these cookies gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free baking mix for a similar texture.
What other fillings can I try?
Experiment with raspberry jam, Nutella, or cream cheese for different flavor profiles.
How do I keep the dough from sticking?
Chill the dough for 10–15 minutes if it’s too soft, and work quickly to keep it cool.
Can I make these dairy-free?
Yes, use plant-based butter and dairy-free lemon curd for a dairy-free version that’s just as delicious.
More Delicious Cookie Recipes You’ll Love
- Carrot Cake Cookies
- Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies
- Vegan Matcha Cookies
Conclusion
These Stuffed Lemon Cookies are a zesty, indulgent treat that combines buttery cookies with a gooey lemon curd center for a perfect Citrusy Sweet Treat. Simple to make and bursting with flavor, this Stuffed Lemon Cookies recipe is a must for any occasion. Bake them today and brighten your day with citrusy bliss!
Stuffed Lemon Cookies
Ingredients
Cookie Dough
- 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
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
Filling
- ½ cup lemon curd store-bought or homemade
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat for even baking and easy cleanup.
Cream Butter and Sugar
- In a large bowl, I cream 1 cup softened butter and ½ cup powdered sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Add Flavorings
- I mix in 1 tsp vanilla extract, 1 tsp lemon extract, and zest of 1 lemon, blending until the citrus aroma shines through.
Combine Dry Ingredients
- I sift in 2 cups flour, ¼ cup cornstarch, and ¼ tsp salt, stirring until a soft dough forms. If too dry, I add 1 tsp milk.
Shape and Fill Cookies
- I scoop 1 tbsp dough, flatten it in my palm, and place ½ tsp chilled lemon curd in the center. I wrap the dough around the curd, roll into a smooth ball, and place on the baking sheet, 2 inches apart.
Bake and Cool
- I bake for 12–14 minutes until set but not browned. I cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, I dust with powdered sugar for a beautiful finish.
Notes
- Use cold lemon curd to make wrapping the dough easier.
- Work quickly with the dough to avoid it becoming too warm.
- For a richer lemon flavor, increase the lemon zest slightly.
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