Oh my goodness, let me tell you about these stuffed lemon cookies! They are the perfect blend of sweet and tangy, and just one bite will transport you to a sunny day, even if it’s pouring outside. What really makes these cookies special is the luscious lemon curd filling that just oozes joy with every bite. I remember the first time I made these for a family gathering—everyone was raving about them! My aunt even tried to sneak a couple to take home, but I caught her! They’re not just cookies; they’re little bursts of sunshine that brighten any occasion. Trust me, once you make these, you’ll want to share them with everyone (or maybe just keep them all to yourself!).
Ingredients for Stuffed Lemon Cookies
Gather these simple yet delightful ingredients to create your stuffed lemon cookies. Freshness is key here, especially for that zesty flavor!
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened to room temperature
- 1 large egg
- 1/4 cup lemon juice (freshly squeezed for the best flavor!)
- 1 tablespoon lemon zest (make sure to zest before juicing your lemons)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup lemon curd for filling (store-bought or homemade, your choice!)
Having everything ready to go makes the process so much smoother, so take a moment to measure and prepare these ingredients before you dive in!
How to Prepare Stuffed Lemon Cookies
Prepping the Oven and Mixing Ingredients
First things first, let’s get that oven ready! Preheat it to 350°F (175°C). Trust me, this is key for getting those cookies just right. While the oven warms up, grab a large mixing bowl and cream together the softened butter and sugar until it’s light and fluffy—this usually takes about 2-3 minutes. You want to really incorporate air into that mixture, so don’t rush it! Next, crack in that egg and add the lemon juice and lemon zest. Mix everything together until it’s smooth and well combined. Oh, you’ll love the smell of fresh lemon zest wafting through your kitchen!
Forming the Cookies
Now comes the fun part—shaping the cookies! Take a small scoop of dough (about a tablespoon should do) and flatten it out in your palm. Then, place a teaspoon of luscious lemon curd right in the center. Don’t be shy; this is where all the magic happens! Carefully wrap the dough around the filling, making sure to seal it well so the curd doesn’t escape during baking. Roll it into a ball and place it on a baking sheet lined with parchment paper. Repeat this process until you’ve used up all your dough. You’re going to love how they look all lined up and waiting for the oven!
Baking and Cooling
Time to bake! Slide your tray of cookies into the preheated oven and let them bake for about 10-12 minutes. You’ll know they’re ready when they’re lightly golden on the bottom and just firm to the touch. Oh, the anticipation is real! Once they’re done, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is important because it helps them firm up a bit more. I can almost taste that tangy filling already; you’re going to love it!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for a last-minute treat!
- Deliciously sweet and tangy flavor that brightens up any day.
- Fresh ingredients make all the difference—trust me, you’ll taste it!
- Fun to make, especially when shaping the cookies around the lemon curd.
- Perfect for sharing at gatherings, or just enjoying at home!
- 24 cookies mean there’s plenty to go around (or to keep all to yourself!).
- They stay soft and flavorful for days, if they last that long!
Tips for Success with Stuffed Lemon Cookies
To make sure your stuffed lemon cookies turn out absolutely perfect, I’ve got a few handy tips to share! First off, always use fresh lemons for the juicing and zesting—trust me, the flavor is just unbeatable compared to bottled lemon juice. It makes a world of difference in that bright, zesty taste!
If you like your cookies on the sweeter side, feel free to adjust the sugar levels a bit. Maybe start with the recipe as is, and then tweak it next time to suit your taste. Also, don’t skip the chilling step if you find your dough a bit sticky; just pop it in the fridge for about 20-30 minutes. This will help the cookies hold their shape while baking, making them even more delightful!
And let’s talk about the lemon curd—whether you go for store-bought or homemade, make sure it’s at room temperature before you fill your cookies. This way, it’ll mix seamlessly with the dough and create that perfect ooey-gooey center. Oh, and don’t be afraid to experiment with different fillings, too! Think about trying a raspberry or blueberry curd for a fun twist.
Finally, if you want an extra touch of flair, dust your cookies with powdered sugar just before serving. It adds a lovely look and a little extra sweetness that pairs perfectly with the tangy filling. You’ve got this; enjoy every moment of your baking adventure!
Nutritional Information
Here’s the estimated nutritional data for each of these delightful stuffed lemon cookies. Keep in mind that these values are based on typical ingredients and can vary a bit depending on your specific choices!
- Calories: 120
- Sugar: 10g
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
- Sodium: 50mg
These cookies are not only delicious but also a treat you can enjoy without too much guilt! Perfect for that sweet craving while still keeping things balanced. Enjoy your baking, and remember, it’s all about savoring every bite!
FAQ Section
Got questions about these stuffed lemon cookies? Don’t worry, I’ve got you covered! Here are some of the most common queries I hear, along with my answers to help you bake with confidence.
How do I store leftover cookies?
To keep your stuffed lemon cookies fresh, store them in an airtight container at room temperature. They should stay delicious for about 3-5 days, if they last that long! If you want to keep them longer, you can also freeze them. Just wrap each cookie individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply let them thaw at room temperature.
Can I use a different filling besides lemon curd?
Absolutely! While lemon curd is a classic, you can definitely switch things up. Try using raspberry or strawberry jam for a fruity twist, or even chocolate ganache for a rich treat. Just be mindful of the consistency of your filling; it should be thick enough to stay wrapped in the dough.
What if my dough is too sticky?
If you find your dough is a bit sticky to work with, don’t panic! Just pop it in the fridge for about 20-30 minutes. Chilling the dough will firm it up and make it much easier to handle. Plus, it helps the cookies hold their shape while baking.
Can I make these cookies gluten-free?
Yes, you can! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that your baking powder is also gluten-free. The texture may vary slightly, but they’ll still be delicious!
Can I make the dough ahead of time?
Definitely! You can prepare the dough a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for a few minutes before shaping and filling your cookies.
How can I make these cookies more visually appealing?
To add a lovely touch, consider dusting your cookies with powdered sugar just before serving. You could also drizzle a simple lemon glaze on top for extra sweetness and a beautiful finish. A sprinkle of lemon zest on top can also enhance that gorgeous citrus vibe!
Now that you have all the answers, you’re ready to tackle these stuffed lemon cookies like a pro. Happy baking!
Storage & Reheating Instructions
Once you’ve made your delightful stuffed lemon cookies, you’ll want to make sure they stay fresh and tasty! To store any leftovers (if there are any, because they’re just that good!), place them in an airtight container at room temperature. They should stay delicious for about 3-5 days, but trust me, they might not last that long if you have cookie lovers around!
If you want to keep them for a longer period, freezing is a great option. Just wrap each cookie individually in plastic wrap and then place them in a freezer-safe bag. When you’re ready to enjoy them again, simply let them thaw at room temperature for about 30 minutes, and they’ll be just as delightful as the day you made them!
And if you prefer a bit of warmth, you can pop them in the microwave for about 10-15 seconds. This will give you that fresh-baked feel, with the luscious lemon curd filling warming up nicely. Just be careful not to overheat them, or you might end up with a gooey mess! Enjoy every bite, even a day or two later!
Print
Stuffed Lemon Cookies: 5 Joyful Bites of Sunshine
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious stuffed lemon cookies with a tangy filling.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup lemon curd for filling
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream butter and sugar.
- Add egg, lemon juice, and lemon zest. Mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture. Stir until combined.
- Take a small amount of dough, flatten it, and place a teaspoon of lemon curd in the center.
- Wrap the dough around the filling and roll into a ball.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use fresh lemons for best flavor.
- Adjust sugar based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: stuffed lemon cookies, lemon cookies, cookie recipe
