Passionfruit Curd Filled Cookies (Printable Version)

Buttery sugar cookies filled with luscious, tangy passionfruit curd—delicate, bright, and perfect for teatime or special occasions.

# 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 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 lemon juice
13 - Pinch of salt

# Step-by-Step Guide:

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.

# Additional Tips::

01 -
  • They taste like teatime feels—elegant but approachable, something that makes ordinary afternoons feel special.
  • The contrast between tender butter cookies and sharp passionfruit curd is genuinely addictive, each bite surprising you again.
  • You can make the curd and cookies days ahead, then assemble fresh whenever you need them, which means less stress when guests arrive.
02 -
  • That plastic wrap touching the curd surface isn't fussy—it actually prevents oxidation and keeps your curd from developing that gray-brown film that tastes slightly off.
  • Don't skip the cooling time for the baked cookies; trying to fill them warm means they'll shatter and your filling will melt into the still-warm cookie and make everything mushy.
  • The thirty-minute rest after assembly is when the magic happens—the cookies soften just enough to give a little when you bite, rather than cracking, and the flavors marry beautifully.
03 -
  • Weigh your flour rather than scooping it; too much flour is the single biggest reason these cookies turn out dense instead of delicate and tender.
  • If you're worried about the curd breaking during heating, cook it in a double boiler or heatproof bowl set over simmering water—it's slower but nearly foolproof.
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