Passionfruit Curd Butter Cookies (Printable)

Delicate sugar cookies with luscious, tangy passionfruit curd, ideal for teatime or celebrations.

# Ingredient List:

→ 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 lemon juice
13 - Pinch of salt

# Steps:

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 degrees Fahrenheit. 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.

# Tips from the Pros:

01 -
  • They taste like something from a fancy patisserie but require no special skills or mysterious ingredients.
  • The passionfruit curd is bright and tart enough to cut through the sweetness, so you can actually eat more than one without feeling overwhelmed.
02 -
  • If your passionfruit curd breaks or looks grainy while cooking, you've likely cooked it too hot or too long; a slow medium-low heat is non-negotiable, and constant stirring prevents the eggs from scrambling.
  • Don't skip the step of pressing plastic wrap directly onto the curd's surface—this is what stops the frustrating skin from forming on top and keeps your curd smooth and spoonable.
03 -
  • Make the curd a full day ahead so you're not juggling both components on the same afternoon—it actually tastes better after a day in the fridge anyway.
  • If you can't find fresh passionfruit, frozen pulp works perfectly; just thaw it and strain out the seeds, and you'll have the same brilliant flavor without the special trip.
Go Back