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