Hello amigos! Today we are making Passion Fruit Cookies. Delicious and soft sugar cookies, filled with Passion Fruit Curd. This Sugar Cookie recipe is a keeper, and you can really fill it with anything!
Have you ever had Passion Fruit? Fresh passion fruit is not very accessible where I live now.
I grew up in Brazil, where you can find passion fruit pretty much anywhere. But where I live now, in upstate New York, in the United States, it’s very hard to come by fresh passion fruit.
Though at my local grocery store, where they have an exotic fruit section, sometimes I am able to find fresh passion fruit!
The good news is that you don’t even need fresh passion fruit to make these Passion Fruit Cookies.
You can easily find passion fruit pulp either at the frozen section of many grocery stores, or online! I get mine on amazon!
This is the one I usually get, and it’s Brazilian.
However, last time I got this one below and I was impressed with the quality! Very delicious, tart, aromatic, concentrated, just like it should be!
Like I said in the beginning of the post, this Sugar Cookie recipe I used to make the Passion Fruit Cookies is a keeper!
It holds a beautiful shape, a delicious taste, and wonderful texture: soft, but sturdy enough to hold a wet curd filling and not get soggy.
That’s an A+ in my book!
Here are some tips on how to make these Passion Fruit Cookies:
- Make sure to refrigerate the sugar cookie dough for 2 hours before rolling and shaping. This will give the dough a chance to settle the gluten structures, and hydrate fully.
- Divide the dough in pieces and work with one piece at a time. When you cut the cookies out, gather the pieces of dough that are leftover and roll them again. Do this until you are out of dough.
- Make sure to refrigerate the cookies after you cut them and place them on a baking sheet. This will help the cookies keep a nice shape and structure as they bake.
- Bake only until the cookies look lightly browned on top. This way they won’t get tough and hard as they cool down.
- Let the cookies cool all the way before filling.
- Dust the cookies with a hole on top with powdered sugar before placing them on top of the cookie sandwich.
You can place the Passion Fruit curd in a piping bag, and pipe it in the middle of each bottom cookie, or you can use a spoon to do that. I always find it easy to use a piping bag.
Also, you can fill these cookies with anything, from jams, to other curds, chocolate ganache!
You can dust powdered sugar on top of the cookies before placing the top cookie on top, or drizzle the cookies with chocolate, or even white chocolate! YUM what a combo that would make!
If you forget to dust the powdered sugar on top of the cookies, use the little cut out shape and hold it on top of the exposed filling part, so you don’t dust powdered sugar over the filling.
These Passion Fruit Cookies are part of a Cookie Box I made for Christmas! This box is filled with 3 different macaron flavors, and 5 other assorted cookies!
Here are some more cookie recipes for your baking season:
- Passion Fruit Macarons
- Dulce de Leche Thumbprints
- Thick Chocolate Chip Cookies
- Fudge Gingerbread Linzer
- Lime Thumbprints
- Homemade Oreos
Thank you so much for reading my blog!! I appreciate all the support!
Passion Fruit Cookies
softened (8 oz, 226 grams)
7 oz, 200 grams
- 2 3/4
12.3 oz, 348 grams
fine sea salt
Passion Fruit Curd
fine sea salt
large egg yolks
passion fruit pulp*
- Cream butter in the bowl of an electric mixer for 1 minute at medium speed.
- Add sugar and cream for another 2 minutes.
- Add egg, vanilla, almond extract, mix until combined.
- Add flour and salt, mix with a spatula to combine and form a dough.
- The dough will be soft and sticky.
- Wrap it around with plastic wrap or place it in a plastic bag and shape it into a disk.
- Place it in the fridge for 2 hours.
- Remove from the fridge and divide the dough into 4 parts.
- Work with one piece at a time.
- Roll it out until about 1/4 inch thick.
- Cut with whatever shape you desire. I used a 3 inch cutter to shape my cookies, and a small star and a flower cutter for the inside.
- I cut holes in the shape of stars and flowers in the middle of half of the cookies. You can use any shape you like, or use the large side of a piping tip to cut out a round shape.
- Place each cookie in a baking sheet lined with parchment or silicone mat.
- The cookies can be placed about 1 inch apart, since they won’t spread out much.
- Place the cookie tray in the fridge or in the freezer for 10-15 minutes for the cookies to harden up again.
- This will help the cookies maintain a nice shape and structure when they bake.
- While you bake some trays, keep rolling out and cutting out more cookies.
- Pre-heat oven to 350ºF.
- Bake each cookie tray for 10 minutes, until lightly browned on top.
- Remove and let the cookies cool.
Passion Fruit Curd
- Cream the butter with an electric mixer for about 30 seconds at medium speed.
- Add the sugar and salt to the butter and cream for another minute.
- Add the egg yolks, one at a time, creaming until each egg yolk is incorporated before adding the next one.
- Pour the passion fruit pulp in the bowl and mix. Mixture will seem curdled and separated, and that’s ok.
- Transfer it to a small saucepan.
- Start cooking at low heat, stirring non-stop with a spatula.
- Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.
- The curd should be thick, coating the back of a spoon.
- Depending on how high or low the heat is, the time will vary. I suggest keeping at low, or medium-low heat. You don’t want the eggs to boil, and you don’t want the mixture to stick to the bottom of the pan, which will easily happen if the heat is too high, or if you stop stirring.
- Once the curd is ready, pour it into a heat-proof bowl, and let it cool down.
- Place it in the fridge for at least 6 hours to chill through and get thick.
- Place passion fruit curd (or any jam filling you might want to use) in a piping bag. Or you can use a spoon to spoon some filling on the middle of each whole cookie.
- If placing the curd in the piping bag, pipe a small amount of filling in the middle of each cookie.
- Top with a cookie with a hole in the middle.
- You can also dust the top cookies with powdered sugar before placing them on top of the cookie sandwich.
- Other options are to drizzle the top of the cookies with white or regular chocolate.
- The dough will store nicely in the freezer for up to 2 months if well packaged. If you freeze the dough, remove a day before and let it thaw in the fridge before rolling it out and shaping the cookies.
- The assembled cookies will last in the fridge for up to 4 days.