Passionfruit Curd Filled Cookies (Printable)

Buttery sugar cookies filled with luscious, tangy passionfruit curd for a bright, delicate treat.

# What You'll Need:

→ Sugar Cookies

01 - 1 cup (8 oz) unsalted butter, softened
02 - 3/4 cup (5.3 oz) granulated sugar
03 - 1 large egg
04 - 1 teaspoon pure vanilla extract
05 - 2 1/4 cups (9.9 oz) all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt

→ Passionfruit Curd

08 - 1/2 cup (4.2 oz) passionfruit pulp, fresh or thawed from frozen, seeds strained
09 - 1/2 cup (3.5 oz) granulated sugar
10 - 2 large eggs
11 - 1/4 cup (2 oz) unsalted butter, cubed
12 - 1 teaspoon 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 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 -
  • They taste like summer and elegance on the same plate—tangy passionfruit curd against buttery sweetness creates a moment of genuine delight.
  • Once you master the curd, you'll find yourself making these for every occasion that deserves something a little more thoughtful than ordinary cookies.
02 -
  • The curd must be completely chilled before assembly or it will melt and seep out from between the cookies—patience here pays off in appearance and texture.
  • Don't overbake the cookies; they should look slightly underbaked when you pull them from the oven because they continue to set as they cool, staying tender rather than hard.
03 -
  • Keep your butter and eggs at room temperature before starting—this is non-negotiable for cookies that turn out tender and evenly baked.
  • When straining the passionfruit pulp, press gently on the seeds to extract all the juice and flavor, but don't force the seeds through or the curd will be gritty.
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