Homemade Stuffed Lemon Cookies Recipe: Zesty Summer Treats

Lemon cookies with a surprise filling tantalize taste buds with unexpected bursts of bright, zesty flavor.

Soft, pillowy dough cradles a delightful creamy center that crafts an ordinary sweet treat into something extraordinary.

Each carefully crafted cookie promises a delectable journey through contrasting textures and refreshing citrus notes.

Rich, buttery foundations provide the perfect canvas for tangy lemon essence to shine through.

Gentle hints of sweetness balance the vibrant citrus undertones, creating a harmonious flavor profile that delights the senses.

Bakers seeking a sophisticated yet approachable dessert will find these cookies irresistibly charming and surprisingly simple to prepare.

Stuffed Lemon Cookies That Burst with Brightness

• Burst of Citrus Flavor: These cookies deliver an intense, bright lemon punch that dances on your taste buds, with homemade lemon curd creating a tangy, silky surprise inside each delicate bite.
• Clever Freezing Technique: Freezing the lemon curd filling beforehand makes stuffing cookies easier and ensures a perfect, gooey center that won't leak during baking, transforming a potentially tricky recipe into a foolproof dessert.
• Quick and Impressive Treat: Ready in under an hour of active preparation, these stuffed cookies look professionally crafted but are surprisingly simple to make, perfect for impressing friends or satisfying sudden sweet cravings without spending hours in the kitchen.

What Goes Into Stuffed Lemon Cookies

• Butter: Rich, creamy base for both cookie dough and lemon curd, enhancing flavor and texture.
• Sugar: Provides sweetness and helps with caramelization and cookie structure.
• Egg: Binds ingredients and adds moisture to the cookie dough and lemon curd.
• Flour: Primary structure for cookie dough, creating soft and tender texture.

• Lemon Juice, Lemon Zest: Bright, citrusy flavor that adds freshness and tanginess to both filling and cookie.
• Vanilla: Subtle background flavor that complements the lemon.

• Cornstarch: Helps thicken the lemon curd and provides smooth consistency.
• Salt: Enhances overall flavor and balances sweetness.
• Baking Soda: Helps cookies rise and creates soft, tender texture.

Steps to Shape and Fill Stuffed Lemon Cookies

Step 1: Create Lemon Curd Base

Whisk together sugar and cornstarch in the bowl. Add egg, lemon juice, and lemon peel, mixing thoroughly.

Step 2: Cook Lemon Curd

Place the bowl over simmering water. Stir constantly for 8 minutes until the mixture begins thickening. Continue stirring for an additional 2 minutes until very thick.

Step 3: Finish Lemon Curd

Remove from heat. Blend in butter to cool and smooth the mixture quickly. Transfer to a container and cover with plastic wrap directly touching the surface.

Step 4: Chill Lemon Curd

Refrigerate for at least 30 minutes. Can be prepared a day in advance.

Step 5: Freeze Lemon Curd Portions

Divide chilled lemon curd into 10 equal portions on a lined tray. Freeze until completely solid (at least 1 hour).

Step 6: Prepare Cookie Dough Ingredients

• Butter
• Sugar
• Lemon zest
• Vanilla
• Egg
• Flour
• Salt
• Baking soda

Step 7: Mix Cookie Dough

Cream butter, sugar, lemon zest, and vanilla until smooth and fluffy. Beat in the egg. Gently fold in sifted flour, salt, and baking soda until dough becomes soft.

Step 8: Chill Cookie Dough

Refrigerate dough for at least 20 minutes to firm up.

Step 9: Assemble Cookies

Flatten dough scoops. Place a frozen lemon curd portion in the center. Fold dough around filling and roll into a ball. Coat each ball in sugar.

Step 10: Bake Cookies

Arrange cookies on a lined baking tray, spacing them apart. Bake at 180°C (350°F) for 8-9 minutes until edges turn slightly golden.

Step 11: Cool and Serve

Let cookies cool completely on the baking tray before serving.

Pairing Ideas for Stuffed Lemon Cookies

• Pair with Zesty Limoncello: Enhance the lemon cookie's bright citrus notes by serving a chilled shot of authentic Italian limoncello, creating a harmonious flavor explosion that complements the dessert's tangy profile.
• Complement with Lavender Earl Grey Tea: Brew a delicate cup of lavender-infused Earl Grey tea, which adds a floral undertone that beautifully balances the cookie's intense lemon flavor and provides a sophisticated drinking experience.
• Match with Vanilla Bean Gelato: Serve a small scoop of creamy vanilla bean gelato alongside the stuffed lemon cookies, offering a smooth, cool contrast to the cookie's warm, zesty texture and creating a delightful dessert combination.
• Refresh with Sparkling Citrus Spritzer: Create a light, bubbly non-alcoholic drink mixing fresh lemon juice, sparkling water, and a touch of honey, which echoes the cookie's citrus essence while providing a refreshing palate cleanser.

Variations to Try with Stuffed Lemon Cookies

• Citrus Burst Cookies: Replace lemon with a mix of orange and lime zest for a vibrant, multi-citrus flavor profile.
• Lavender Lemon Dream: Infuse the cookie dough with dried lavender buds and use a lavender-honey lemon curd for an aromatic twist.
• Coconut Sunshine Cookies: Add shredded coconut to the dough and coat the cookies in toasted coconut flakes after baking for tropical flair.
• Almond Lemon Sparkle: Mix ground almonds into the cookie dough and sprinkle sliced almonds on top before baking for added crunch and nutty depth.

Tips for Zesty, Soft Stuffed Lemon Cookies

• Chill for Success: Refrigerate both lemon curd and cookie dough to prevent spreading and enhance flavor concentration during baking.
• Freeze Filling Precisely: Create uniform frozen lemon curd portions by using a small cookie scoop or tablespoon for consistent sizing.
• Gentle Handling Matters: Handle cookie dough delicately when encasing frozen lemon curd to prevent breaking or leaking during baking.
• Sugar Coating Trick: Roll cookies generously in granulated sugar before baking for a crisp, sparkling exterior and added sweetness.
• Cooling Technique: Let cookies rest on the baking tray after removing from oven to allow gentle setting and prevent crumbling.

Storing Stuffed Lemon Cookies Like a Pro

• Refrigeration: Seal stuffed lemon cookies in an airtight container and store in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking. Chilled cookies maintain their soft texture and bright lemon flavor.
• Freezing: Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Frozen cookies can last up to 3 months. Thaw at room temperature for 30 minutes before enjoying their delicate taste and texture.
• Reheating: Warm cookies briefly in the microwave for 10-15 seconds or place in a preheated oven at 150°C (300°F) for 2-3 minutes. Avoid overheating to preserve the delicate lemon curd filling and cookie's tender crumb.

Stuffed Lemon Cookies Recipe

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4.8 from 38 reviews

• Total Time: 1 hour 9 minutes
• Yield: 12 1x

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Description

Zesty lemon cookies cradle a creamy surprise inside their delicate crumb, promising pure citrus delight. Sweet cream cheese filling nestled within buttery dough creates an irresistible treat you’ll savor with every delectable bite.

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Ingredients

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Lemon Stuffed Cookies Ingredients

Main Ingredients:

• 200 grams (1 and ⅔ cups) all-purpose flour
• 110 grams (½ cup) unsalted butter (room temperature)
• 110 grams (½ cup) caster sugar
• 1 egg (52 grams)

Lemon Flavor Components:

• 45 grams (3 tablespoons) fresh lemon juice
• Lemon zest from ¾ of a lemon
• Lemon peel from ¼ lemon (only the yellow peel, avoiding the white pith)
• 1 teaspoon vanilla paste or vanilla extract

Additional Ingredients:

• 4 grams (1 teaspoon) cornstarch
• 22 grams (1 and ½ tablespoons) unsalted butter
• 55 grams (¼ cup) caster sugar
• 1 egg (53 grams)
• ½ teaspoon baking soda
• Pinch of salt
• Granulated white sugar (for coating the cookies)

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Instructions

1. Craft the lemon curd by whisking caster sugar and cornstarch in a heatproof bowl until smoothly combined.
2. Incorporate egg, freshly squeezed lemon juice, and finely grated lemon peel into the sugar mixture.
3. Position the bowl over a water bath, stirring consistently for approximately 8-10 minutes until the mixture gradually thickens.
4. Remove from heat and swiftly integrate softened butter, stirring until the mixture cools and becomes glossy.
5. Transfer the lemon curd to a container, seal with plastic wrap directly touching the surface, and refrigerate for minimum 30 minutes.
6. Portion the chilled lemon curd into 10 equal dollops on a parchment-lined tray, then freeze solid for at least 1 hour.
7. In a separate mixing bowl, cream room temperature butter, granulated sugar, lemon zest, and vanilla extract until light and fluffy.
8. Add the egg and blend until completely integrated.
9. Gently fold sifted flour, salt, and baking soda into the butter mixture, creating a soft, cohesive dough.
10. Chill the cookie dough in the refrigerator for 20-25 minutes to firm up.
11. Flatten small portions of chilled dough, place a frozen lemon curd portion in the center, then carefully encase and roll into uniform balls.
12. Roll each cookie ball in granulated sugar for a sparkling exterior.
13. Arrange cookies on a lined baking sheet, ensuring ample spacing between each.
14. Bake in a preheated oven at 180°C (350°F) for 8-9 minutes until edges turn delicately golden.
15. Allow cookies to cool completely on the baking tray before serving.

Notes

• Prep like a pro by making lemon curd a day ahead, giving you a stress-free baking experience.
• Freezing lemon curd portions ensures a clean, mess-free filling process and prevents leakage during baking.
• Chilling both the cookie dough and lemon curd helps maintain the cookie’s shape and enhances flavor development.
• Use a lined tray when shaping cookies to prevent sticking and ensure easy cleanup.
• Watch the baking time closely; golden edges indicate perfectly baked cookies with a soft, tender center.
• Room temperature ingredients blend more smoothly, creating a more consistent and delectable cookie texture.

• Prep Time: 1 hour
• Cook Time: 9 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180 kcal
• Sugar: 12 g
• Sodium: 80 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 20 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 35 mg