Passionfruit Curd Filled Cookies (Printable)

Buttery sugar cookies filled with luscious passionfruit curd; bright and perfect for teatime or treats.

# What you need:

→ Sugar Cookies

01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon pure vanilla extract
05 - 2 1/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt

→ Passionfruit Curd

08 - 1/2 cup passionfruit pulp, fresh or thawed from frozen with seeds strained
09 - 1/2 cup granulated sugar
10 - 2 large eggs
11 - 1/4 cup unsalted butter, cubed
12 - 1 teaspoon fresh lemon juice
13 - Pinch of salt

# How to make it:

01 - In a saucepan, whisk together passionfruit pulp, sugar, eggs, lemon juice, and salt. Place over medium-low heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, approximately 6 to 8 minutes. Remove from heat and whisk in cubed butter until smooth. Strain into a bowl, cover with plastic wrap touching the surface, and chill until set for at least 1 hour.
02 - In a large bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined. Divide dough in half, flatten into disks, wrap in plastic, and chill for 30 minutes.
03 - Preheat oven to 350°F. Line baking sheets with parchment paper. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut out rounds approximately 2 inches in diameter and place on prepared sheets. Bake for 10 to 12 minutes or until edges are just golden. Cool completely on wire racks.
04 - Pair up cookies of similar size. Pipe or spoon approximately 1 teaspoon of chilled passionfruit curd onto the flat side of one cookie. Sandwich with a second cookie, pressing gently. Repeat with remaining cookies. Store in an airtight container in the refrigerator until ready to serve.

# Expert Advice:

01 -
  • The contrast between the soft, vanilla-kissed cookie and that sharp, velvety passionfruit filling is genuinely addictive.
  • They look impressive enough for afternoon tea but taste homey enough to sneak from the tin when nobody's looking.
  • Once you master the curd, you'll find yourself making it for everything—cakes, tarts, even stirred into yogurt at breakfast.
02 -
  • The curd must be completely cooled and set before you fill the cookies, or it will seep through and make them soggy by the time you serve them.
  • If your passionfruit curd breaks or looks grainy while cooking, strain it through a fine mesh sieve and whisk in the cold butter more gently next time.
  • Don't skip the plastic wrap pressed directly onto the curd surface; even a small amount of air exposure creates an unappealing skin that's hard to break up.
03 -
  • Weigh your ingredients if possible; it's the difference between cookies that are consistently tender and ones that vary from batch to batch.
  • Make the curd the day before you bake the cookies; this takes pressure off your timeline and gives the curd time to develop its full flavor and set properly.
  • If you find yourself with extra curd, don't let it sit unused—stir it into plain yogurt, layer it in a parfait, or spread it on morning toast and be grateful for the happy accident.
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