Description
These Stuffed Lemon Cookies are a delightful treat, perfect for any occasion. Imagine a soft, buttery cookie with a burst of tangy lemon curd in the center. These cookies are easy to make and offer a perfect balance of sweetness and tartness, making them irresistible. The slight golden edges and soft centers, dusted with a hint of powdered sugar, add a touch of elegance to this simple yet flavorful dessert.
Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Ingredients for the Filling:
- 1 cup lemon curd (store-bought or homemade)
- Optional: powdered sugar for dusting
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Place a baking sheet with parchment paper. This ensures even baking and easy cleanup.
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer or a hand whisk for best results. Then, add the egg, lemon zest, and lemon juice. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Step 3: Shape the Cookie Dough
Take about 1 tablespoon of dough and roll it into a ball. Flatten it slightly into a disk. Place about 1 teaspoon of lemon curd in the center of the dough disk. Carefully fold the edges of the dough around the lemon curd, encasing it completely. Roll the dough back into a ball to seal the curd inside.
Repeat this process with the remaining dough and lemon curd, placing the stuffed dough balls onto the prepared baking sheet. Space them about 2 inches apart.
Step 4: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges of the cookies should turn a light golden brown, while the centers may appear slightly underbaked.
Step 5: Cool and Serve
Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely. If desired, dust the cookies with powdered sugar before serving.
Why You’ll Love This Recipe
- Flavorful Burst: The combination of tangy lemon curd and sweet, buttery cookie creates a delightful burst of flavor in every bite.
- Easy to Make: This recipe is straightforward and doesn’t require any fancy equipment or advanced baking skills.
- Perfect Texture: The cookies are soft and chewy with a melt-in-your-mouth texture that will leave you wanting more.
- Versatile: These cookies are great for any occasion, from afternoon tea to holiday gatherings.
- Customizable: You can use store-bought or homemade lemon curd, and adjust the sweetness level to your preference.
Serving Suggestions:
- Serve with a cup of hot tea or coffee.
- Arrange on a platter for a visually appealing dessert display.
- Package in a decorative box as a thoughtful homemade gift.
- Pair with a scoop of vanilla ice cream for an extra indulgent treat.
- Garnish with fresh lemon slices or a sprinkle of lemon zest for added visual appeal.
Tips:
- Softened Butter is Key: Ensure your butter is softened before beginning.
- Don’t Overwork the Dough: Mix only until everything is incorporated.
- Watch the Baking Time: Start checking the cookies around 10 minutes.
- Homemade Lemon Curd: Consider making your own lemon curd for a personal touch.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 4 days. Freeze for longer storage.
Cooking Rating:
- Difficulty: Easy
- Taste: Excellent
- Presentation: Good
Preparation Time: 20 minutes Baking Time: 10-12 minutes Total Time: 30-32 minutes
Nutritional Information (per cookie):
- Calories: 200
- Protein: 2g
- Sodium: 50mg
Conclusion
These Stuffed Lemon Cookies are a delightful and easy-to-make treat that will surely impress. With their perfect balance of sweetness and tartness, soft texture, and beautiful presentation, they are ideal for any occasion. Whether you’re baking for a special event or just want to enjoy a homemade treat, these cookies are a fantastic choice. Enjoy the delightful burst of lemon flavor in every bite!
Questions and Answers:
Q1: Can I use margarine instead of butter?
A: While you can use margarine, the cookies will have a richer flavor and better texture with butter. Butter contributes to the tenderness and overall quality of the cookie.
Q2: My lemon curd is too tart. How can I adjust the sweetness?
A: If your lemon curd is too tart, you can add a little bit of powdered sugar to the cookie dough or sprinkle some on the finished cookies. You can also mix a small amount of honey into the lemon curd to balance the tartness.
Q3: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Allow the dough to soften slightly before shaping and baking.
Q4: What if I don’t have parchment paper?
A: If you don’t have parchment paper, you can lightly grease the baking sheet with butter or cooking spray to prevent the cookies from sticking. However, parchment paper makes for easier cleanup and prevents the bottoms of the cookies from becoming too brown.
Q5: How do I prevent the lemon curd from leaking out of the cookies during baking?
A: To prevent the lemon curd from leaking, make sure you completely seal the dough around the filling. Also, avoid overfilling the cookies with lemon curd. Keeping the cookies chilled before baking can also help prevent leakage.
