Stuffed Lemon Cookies
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.
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.