Soft, buttery, and bursting with citrus flavor, stuffed lemon cookies deliver a rich, melt-in-your-mouth experience with a surprise tangy core of homemade lemon curd.

Made from fresh lemons and pantry staples, these cookies strike the perfect harmony between sweet and tart, offering an elevated twist on classic lemon treats.

Inside the Cookie Jar: Ingredients That Make Stuffed Lemon Cookies Shine

Fresh lemon juice – Delivers a bright, zesty punch that defines both the curd and the dough’s flavor.
Lemon zest and peel – Adds fragrant oils for depth and aroma, enhancing the cookie’s citrus notes.
Unsalted butter – Creates a tender, rich base for both the lemon curd and cookie dough.
Caster sugar – Fine and quick to dissolve, it lends a smooth sweetness without overpowering the lemon.
Eggs – One for the curd, one for the dough—binding and enriching both components.
All-purpose flour – Provides structure while keeping the cookies soft and delicate.
Cornstarch – Helps thicken the curd to a creamy, spreadable consistency.
Baking soda – Ensures the cookies puff up slightly for a soft, tender bite.
Vanilla paste or extract – Adds warmth and complexity that balances the lemon’s acidity.

Bake Like a Pro: How to Make Stuffed Lemon Cookies

Start by creating the lemon curd—whisking sugar, egg, lemon juice, and peel over a bain-marie until thick and luscious. Finish with butter, cool, then freeze into small portions.

Next, cream the butter with sugar, lemon zest, and vanilla. Add the egg, then fold in flour, salt, and baking soda. Chill the dough to make it easier to handle.

Scoop, flatten, and stuff the dough with frozen lemon curd, sealing each cookie before rolling it in sugar. Bake until just golden at the edges and irresistibly soft in the center.

Cookie Chemistry: Tips & Tricks for the Best Stuffed Lemon Cookies

Work quickly with the lemon curd—it needs to stay frozen during shaping to prevent a gooey mess and ensure that gorgeous lava-like center. Don’t skip the chilling steps; they’re key to achieving the perfect structure.

Rolling the dough balls in granulated sugar creates a slight crunch on the exterior, which contrasts beautifully with the tender cookie and silky filling.

For added flavor, experiment with Meyer lemons or add a pinch of ground ginger to the dough for a subtle warmth that complements the citrus.

Keeping It Fresh: How to Store and Reheat These Lemon Beauties

Once baked and cooled, store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though the texture may soften slightly.

To freeze, arrange cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Reheat briefly in a 300°F oven for 3–4 minutes to restore that fresh-baked texture and bring the filling back to life.