Buttery sugar cookies passionfruit curd (Printable)

Tender buttery cookies paired with tangy passionfruit curd create a bright, delightful treat.

# What you'll 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 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

# Method:

01 - Whisk together passionfruit pulp, sugar, eggs, lemon juice, and salt in a saucepan. 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 directly touching the surface, and refrigerate until set for at least 1 hour.
02 - In a large mixing bowl, cream softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes. Beat in egg and vanilla extract until fully incorporated.
03 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix.
04 - Divide dough in half and flatten each portion into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
05 - 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 until edges are just golden. Cool completely on wire racks.
06 - Pair 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 buttery, melt-in-your-mouth cookies and bright, tangy curd hits like a perfect balance of comfort and sophistication.
  • They look elegant enough for a formal tea but taste so good you'll find yourself sneaking extras from the tin.
02 -
  • The passionfruit curd must be completely cooled and set before you assemble the cookies, or the filling will squish out and the cookies will soften.
  • Don't skip straining the curd—tiny bits of cooked egg make the texture grainy, and straining takes just 30 seconds but makes all the difference.
03 -
  • Keep your butter cubes for the curd genuinely cold from the fridge—if they're room temperature, they'll melt into the hot curd and break the emulsion.
  • Invest in a good cookie cutter or use a drinking glass to cut uniform rounds, because evenly sized cookies bake evenly and look professional when stacked.
Return