Hello lovelies,
Lemon curd, oh what a heavenly spread!
I don’t know what has come over me this year but I’m absolutely loving creating different sweet treats in which lemon curd takes centre stage and I’m back with another one today.
These lemon curd cookies are everything you’d want them to be: thick, sweet, tart, zingy and chewy. The lemon curd compliments the white chocolate chip filled NYC style cookie beautifully, creating something quite magical (if I do say so myself haha).
Do I need to say anymore… I don’t think so!
So, if these lemon curd cookies have caught your attention and got you wanting to create a batch of your own, you know the drill. Keep on scrolling below and you’ll find todays recipe.
Category: Sweet Treat
Servings: 12 Cookies
Prep Time: 10 Minutes
Chill Time: 1 Hour
Overall Time: 1Hour 10Minutes
Ingredients You Need:
- 12tbsp Of Lemon Curd, Heaped & Frozen
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 75g Of White Granulated Sugar
- 1 Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 275g Of Plain Flour
- 1tbsp Of Cornflour
- 1.5tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 200g Of White Chocolate Chips
How To Make The Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, using a tablespoon, portion 12 dollops of lemon curd onto a tray and then place the tray into the freezer for 1-2 hours to freeze.
- Once the lemon curd has frozen, make the cookie dough.
- In a large bowl, beat together the 125g of unsalted butter with the 100g of light brown sugar and 75g of white granulated sugar until creamy.
- Next, beat in the 1 large egg and 2tsp of vanilla extract.
- Now, beat in the 275g of plain flour, 1tbsp of cornflour, 1.5tsp of baking powder and 1/2tsp of bicarbonate of soda until a cookie dough forms.
- Fold in the 200g of white chocolate chips until evenly distributed throughout the cookie dough.
- Weigh the cookie dough and then portion into 12 cookie dough balls (mine roughly measured around 75g per ball).
- Once the cookie dough is weighed out, press a cookie dough ball into the palm of your hand and add a frozen lemon curd piece into the centre then wrap the cookie dough around the lemon curd piece until it cannot be seen at all. Repeat this step for every ball.
- Place the cookie dough balls into the fridge for 1 hour or the freezer for 30 minutes to chill.
- Whilst the cookie dough balls are chilling, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge/freezer and place 6 onto each of the prepared baking trays.
- Place into the oven and bake for 12-14 minutes.
- Finally, once baked, remove from the oven and allow to cool on the baking trays for 10-15 minutes, then carefully transfer onto a wire rack to continue cooling. Then, serve!
That’s your Lemon Curd Stuffed Cookies prepared, chilled, baked and cooled, ready for you to enjoy!
Notes:
- These cookies should be stored in an airtight container in the refrigerator for 4+ days.
- The raw cookie dough balls can be frozen for up to 3+ months. I would recommend removing from the freezer and baking straight away for around 15 minutes.
- The raw cookie dough will last 48 hours in the fridge before baking.
- I used store brought lemon curd, you can use any lemon curd you like.
I just love the simplicity of these cookies. They are ridiculously quick and easy to make and bake, they have such simple yet utterly delicious flavour and the lemon curd oozing out from within the centre is enough to make anyone drool.
If you’re a lemon curd lover, these are an absolute must! Sensational.
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Do you love the lemon curd centre?
Sending you all tons of love & hugs as always,
Elle xo
