The aroma of zesty lemons permeated my kitchen, instantly transporting me to a sun-kissed afternoon by the sea. That’s how I knew it was the perfect day to make my beloved Stuffed Lemon Cookies. This delightful recipe brings together a tender, buttery cookie dough and a bright, tangy lemon curd filling, creating a treat that’s not just a visual feast but a burst of homemade goodness. Not only are these cookies made with fresh ingredients, ensuring a wholesome snack, but they’re also a crowd-pleaser—ideal for tea parties, special occasions, or simply indulging yourself. The best part? They’re quick to whip up and sure to impress! Are you ready to infuse your day with freshness and sweetness? Let’s dive into this delightful baking adventure! Why Are Stuffed Lemon Cookies Irresistible? Vibrant Flavor: The fresh lemon juice and zest bring a punch of zesty brightness that perfectly complements the buttery cookie base. Unique Filling: Stuffed with tangy lemon curd, these cookies create an unexpected surprise that elevates your standard cookie game! Quick & Easy: This recipe is designed for busy bakers, requiring minimal time and skill for a stunning homemade treat. Versatile Treat: Perfect for any occasion, whether it’s a casual afternoon snack or an elegant dessert for a special gathering. Crowd-Pleaser: With their delightful flavor and appealing presentation, these cookies are sure to impress your friends and family, making them a hit at any gathering! For a delightful pairing, consider serving them alongside a cup of tea or try them as part of a gift box with some Brown Butter Cookies. You won’t regret it! Stuffed Lemon Cookies Ingredients For the Cookie Dough • Caster Sugar – Adds sweetness and structure; granulated sugar can be used if needed. • Unsalted Butter – Provides tenderness and richness; margarine can be a dairy-free substitute. • Egg – Binds the ingredients and adds moisture; substitute with a flax egg for a vegan option. • Lemon Peel – Offers aromatic oils and extra flavor; be sure to only use the yellow zest for the best taste. • All-Purpose Flour – Creates the cookie’s structure; a gluten-free flour blend works well if needed. • Salt – Enhances flavors; avoid omitting as it could alter the cookie’s overall taste. • Baking Soda – Helps the cookies rise; ensure it’s fresh for optimum results. For the Lemon Curd Filling • Cornstarch – Acts as a thickener for the lemon curd; there’s no direct substitute for maintaining texture. • Fresh Lemon Juice – Imparts acidity and bright flavor; bottled juice can work in a pinch, though fresh is best. For Coating • Granulated White Sugar – Adds a sweet, crunchy finish; roll the dough balls in this before baking for extra texture. These Stuffed Lemon Cookies are an explosion of flavor waiting to happen in your kitchen, promising to bring joy with every bite! Step‑by‑Step Instructions for Stuffed Lemon Cookies Step 1: Prepare Lemon Curd Filling In a heatproof bowl, whisk together caster sugar and cornstarch until well blended. Gradually add in the egg, followed by fresh lemon juice and lemon peel. Place the bowl over a saucepan filled with simmering water (bain-marie), stirring continuously for about 10 minutes until thickened. Remove from heat, mix in the butter until melted, and let it cool slightly before wrapping in plastic. Refrigerate for at least 30 minutes to set. Step 2: Form Filling Portions Once the lemon curd has thickened and chilled, use a spoon to scoop it into 10 equal portions. Place these portions onto a lined tray, spacing them evenly. Freeze the curd for approximately 1 hour, or until solid. This step is crucial for making the Stuffed Lemon Cookies to ensure the filling stays intact while baking. Step 3: Make Cookie Dough In a large mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy. Add in the lemon zest and vanilla, blending well before incorporating the egg. Gradually sift in the all-purpose flour, salt, and baking soda, mixing until a soft dough forms. Chill the dough in the refrigerator for about 20 minutes, which helps with easier shaping. Step 4: Assemble Cookies Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper. Take a portion of chilled cookie dough and flatten it in your palm. Place a frozen lemon curd ball in the center, wrapping the dough around it completely. Roll the filled dough into a ball and then coat it in granulated sugar for added sweetness and texture. Repeat this process with the remaining dough and lemon curd. Step 5: Bake Arrange the sugar-coated cookie balls on the prepared baking tray, ensuring to space them 2 inches apart for even baking. Place the tray in the preheated oven and bake for 8-9 minutes, or until the edges are lightly golden and the centers appear set but soft. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely. Make Ahead Options These Stuffed Lemon Cookies are perfect for busy home cooks looking to save time! You can prepare the lemon curd filling up to 3 days in advance; just store it in an airtight container in the refrigerator. Form the lemon curd into portions and freeze them for up to 1 month. When you’re ready to bake the cookies, chill the dough for 20 minutes in the fridge and then simply wrap it around the frozen curd before coating in sugar and baking. This method ensures you have freshly baked cookies that are just as delicious and vibrant, allowing for minimal effort while maximizing flavor for those hectic weeknights! Expert Tips for Stuffed Lemon Cookies Room Temperature Butter: Ensure your butter is at room temperature for effortless mixing and to achieve that perfect cookie texture. Quick Assembly: Work quickly when assembling the cookies to prevent the lemon curd from melting. If it starts to become too soft, refreeze it briefly. Fresh Baking Soda: Always check that your baking soda is fresh. Old baking soda won’t provide the rise these cookies need for the best texture. Chill If Necessary: If your dough becomes too soft during shaping, pop it in the refrigerator for an additional 10-15 minutes before rolling, making it easier to handle. Proper Spacing: Give your cookies plenty of space on the baking tray—2 inches apart ensures they bake evenly and don’t stick together. Stuffed Lemon Cookies Variations & Substitutions Feel free to explore these delightful variations to make the recipe your own and bring exciting twists to your Stuffed Lemon Cookies! Key Lime Twist: Replace lemon juice and zest with lime for a tropical key lime flavor that’s equally zesty and refreshing. Poppy Seed Delight: Add poppy seeds to the cookie dough for a pleasant crunch that brings out the lemon flavor beautifully. They add a texture that’s both unique and intriguing! Orange Curd Swap: Switch out the lemon curd filling for homemade orange curd for a sweeter, citrusy variation that greets your taste buds with warmth. Berry Burst: Incorporate fresh blueberries or raspberries into the dough for a fruity surprise that complements the tanginess of the lemon curd. Imagine a burst of berry goodness with every bite! Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour to make this recipe accessible to those avoiding gluten without sacrificing taste or texture. Dairy-Free Version: Swap regular butter for a dairy-free butter substitute and use a flax egg to make the cookies vegan-friendly. Everyone deserves a taste! Added Spice: Sprinkle in some cinnamon or nutmeg to the cookie dough for a warm, cozy flavor that provides an unexpected depth to each cookie. Choco-Lemon Combo: Fold in mini chocolate chips into the dough for an indulgent hint of chocolate, balancing the tartness of the lemon perfectly. For another sweet treat, why not try these Honey Cookies Chewy next? You might just find a new favorite! Storage Tips for Stuffed Lemon Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their delicious freshness. Fridge: For longer shelf life, refrigerate the Stuffed Lemon Cookies in an airtight container for up to 1 week. This helps keep their texture intact. Freezer: Freeze these delightful cookies for up to 3 months. Place them in a single layer in an airtight container or freezer bag, separating layers with parchment paper. Reheating: Thaw frozen cookies at room temperature before serving. For a warm, fresh-out-of-the-oven experience, pop them in a 350°F (180°C) oven for a few minutes to restore their delightful texture. What to Serve with Stuffed Lemon Cookies The perfect companions can elevate your experience, making every bite of these delightful treats even more memorable. Iced Tea: A chilled glass of refreshing iced tea adds a delightful contrast to the buttery sweetness of the cookies. Fresh Berries: Juicy strawberries or raspberries introduce vibrant color and a burst of natural sweetness that pairs beautifully. Whipped Cream: Light, airy whipped cream creates a sumptuous complement, perfect for dipping or dolloping alongside each cookie. Lemonade: Bright, tangy lemonade echoes the cookie’s flavors, enhancing your sunny afternoon snacks with a zesty kick. Vanilla Ice Cream: Creamy vanilla ice cream serves as a rich and satisfying addition that balances out the tangy filling. Coffee: A warm cup of coffee offers a comforting bitterness that contrasts wonderfully with the sweet citrus of the cookies. Caramel Sauce: Drizzling cookies with caramel adds a luxurious, sweet finishing touch that makes each bite even more indulgent. Cheese Platter: Pairing with a selection of mild cheeses offers a unique twist, tapping into savory notes that enhance the cookie’s flavors. Stuffed Lemon Cookies Recipe FAQs How do I choose ripe lemons for the lemon filling? Absolutely! When selecting lemons, look for ones that are firm and have a bright yellow color. Signs of ripeness include a slightly glossy skin and a fragrant aroma. Avoid lemons with dull surfaces or dark spots, as these may be overripe or past their prime. What is the best way to store my Stuffed Lemon Cookies? You can store your cookies in an airtight container at room temperature for up to 3 days to maintain their freshness. For longer storage, place them in the refrigerator for up to 1 week. Just make sure they are fully cooled before sealing to prevent moisture buildup. Can I freeze Stuffed Lemon Cookies, and how do I do it? Yes, you can freeze these delightful cookies! To do this, first let them cool completely. Then place them in a single layer in an airtight container or freezer bag, separating layers with parchment paper. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in a 350°F (180°C) oven for a few minutes for that fresh-baked taste. What should I do if my cookie dough is too soft? Very! If your dough becomes too soft during shaping, simply refrigerate it for an additional 10-15 minutes. This will firm it up, making it easier to handle as you wrap it around the lemon curd filling. Quick and easy solutions like this can help you keep your baking on track! Are Stuffed Lemon Cookies suitable for those with dietary restrictions? Absolutely! This recipe can be adapted: use a flax egg instead of a chicken egg for a vegan option, and replace the butter with a plant-based alternative. For a gluten-free version, opt for a gluten-free flour blend in place of all-purpose flour. Always check specific ingredient labels to ensure they meet any dietary needs. How can I revive my cookies if they become hard? Very! If your cookies become hard after storage, place them in a microwave-safe dish with a damp paper towel and microwave them for about 10-15 seconds. The steam will help soften them up. Another method is to place them in the oven at low heat (about 300°F or 150°C) for a few minutes—this helps restore that delightful, fresh-baked texture. Irresistibly Sweet Stuffed Lemon Cookies to Brighten Your Day These Stuffed Lemon Cookies are a delightful treat filled with tangy lemon curd and a buttery cookie base, perfect for any occasion. Print Recipe Pin Recipe Prep Time 1 hour hrCook Time 9 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 39 minutes mins Servings: 10 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Dough1 cup Caster Sugar Granulated sugar can be used if needed.1/2 cup Unsalted Butter Can substitute with margarine for dairy-free.1 large Egg Flax egg can be used for vegan option.1 tablespoon Lemon Peel Use only the yellow zest.2 cups All-Purpose Flour Gluten-free flour blend works well.1/2 teaspoon Salt Avoid omitting for best flavor.1 teaspoon Baking Soda Ensure freshness for optimum results.For the Lemon Curd Filling1 tablespoon Cornstarch No direct substitute for texture.1/2 cup Fresh Lemon Juice Bottled juice can be used in a pinch.For Coating1/4 cup Granulated White Sugar Roll dough balls in this before baking. Equipment mixing bowlBaking Trayparchment paperwhiskSpoon Method Step-by-Step Instructions for Stuffed Lemon CookiesIn a heatproof bowl, whisk together caster sugar and cornstarch until well blended. Gradually add in the egg, followed by fresh lemon juice and lemon peel. Place over simmering water, stirring continuously for about 10 minutes until thickened. Remove from heat, mix in the butter until melted, and let cool slightly before wrapping in plastic. Refrigerate for at least 30 minutes to set.Once the lemon curd has thickened and chilled, use a spoon to scoop it into 10 equal portions. Place these portions onto a lined tray, spacing them evenly. Freeze the curd for approximately 1 hour or until solid.In a large mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy. Add in the lemon zest, blending well before incorporating the egg. Gradually sift in all-purpose flour, salt, and baking soda, mixing until a soft dough forms. Chill the dough in the refrigerator for about 20 minutes.Preheat the oven to 350°F (180°C). Take a portion of chilled cookie dough and flatten it in your palm. Place a frozen lemon curd ball in the center, wrapping the dough around it completely. Roll the filled dough into a ball and coat it in granulated sugar. Repeat with the remaining dough and lemon curd.Arrange the sugar-coated cookie balls on the baking tray, spacing them 2 inches apart. Bake for 8-9 minutes or until edges are lightly golden. Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 1mgIron: 4mg NotesEnsure ingredients are fresh for best results. Store cookies in an airtight container to maintain freshness. Tried this recipe?Let us know how it was!
