These Passionfruit Sponge Cookies are like delicate little clouds of joy—soft, buttery, and melt-in-the-mouth. I find them to be a perfect balance of sweetness and tang, thanks to the luscious vanilla cream filling and the bright, zesty passionfruit glaze. They’re like miniature sponge cakes in cookie form, and the best part? They’re completely eggless.
Why You’ll Love This Recipe
I love how these cookies bring together contrasting textures and flavors in such harmony. The cookie itself is tender and buttery, the cream filling is smooth and rich, and the glaze on top adds just the right amount of zing. They’re easy to make, look gorgeous on a platter, and are a hit with both kids and adults. I also appreciate that they don’t need any eggs, which makes them great for people with dietary restrictions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
200g butter, softened 1/2 cup caster sugar 1 3/4 cups plain flour 1/4 cup cornflour 1 tsp vanilla essence 1 cup icing sugar 3 passionfruit
For the filling: 1 cup icing sugar 100g butter, softened 1 tsp vanilla essence 3/4 cup thickened cream
Directions
I start by creaming the butter and sugar using a stand mixer until the mixture turns pale and fluffy. Then I add in the plain flour, cornflour, and vanilla essence, beating it until it becomes a smooth dough.
I turn the dough out onto some cling film, shape it into a disc, and refrigerate it for 30 minutes so it firms up a bit.
While the dough chills, I preheat the oven to 160°C (or 140°C fan-forced) and line two baking trays with baking paper.
After chilling, I roll the dough into 28 even-sized balls and place them on the trays with a bit of space in between. Then I gently flatten each one with a fork.
I bake the cookies for 15 minutes, just until they’re set but not browned, and let them cool completely on the trays.
For the filling, I sift the icing sugar into a bowl and beat it with the softened butter and vanilla for about 3 minutes until it’s really smooth. Then I add the cream and beat again until the mixture thickens.
I transfer the cream filling to a piping bag with a star tip and pipe it onto the flat side of half the cookies. Then I sandwich them with the remaining cookies.
For the glaze, I sift icing sugar into a small bowl, strain the passionfruit pulp to separate the seeds, and stir just enough of the liquid into the icing sugar to get a spreadable glaze. I mix in a few of the seeds for that classic passionfruit sponge look.
I spoon a bit of glaze over each cookie and let them set before serving.
Servings and timing
This recipe makes about 14 sandwich cookies (28 individual cookies). Prep time: 45 minutes Chill time: 30 minutes Bake time: 15 minutes Total time: Approximately 1 hour 30 minutes
Variations
I sometimes switch things up by adding a little lemon zest to the dough for an extra citrus punch. If passionfruit isn’t in season, tinned passionfruit pulp works just fine. For the filling, I’ve tried using mascarpone instead of thickened cream for a slightly richer texture. If I’m short on time, I also skip the piping and just spoon the cream filling between the cookies.
Storage/Reheating
I store these cookies in an airtight container in the fridge, where they stay fresh for up to 3 days. They don’t need reheating, but I let them come to room temperature before serving so the filling softens a bit. If I need them to last longer, I freeze the unfilled cookies and just assemble them when I’m ready to serve.
FAQs
How long do Passionfruit Sponge Cookies last?
I keep them in the fridge and they last up to 3 days. For the best texture, I like to eat them within the first two days.
Can I use tinned passionfruit pulp instead of fresh?
Yes, I’ve used tinned pulp when fresh isn’t available. It works just as well, but I always add a few seeds back into the glaze for that authentic look.
Do I need to chill the dough?
Yes, chilling the dough helps the cookies keep their shape and gives them a better texture. I always chill it for at least 30 minutes before baking.
Can I freeze these cookies?
I prefer to freeze the cookies before filling and glazing them. Once they’re filled and glazed, they don’t freeze as well because the textures can change.
Can I make the filling ahead of time?
Absolutely. I often make the filling a day ahead and keep it in the fridge. Before using, I let it soften slightly and give it a quick mix to restore the smoothness.
Conclusion
These Passionfruit Sponge Cookies are a delightful treat that never fail to impress. I love how simple they are to make, yet they deliver such a sophisticated flavor. Whether I’m serving them for a special occasion or just treating myself with an afternoon tea snack, they always hit the spot. If you’re looking for a soft, creamy, tangy, and eggless cookie, this one’s a keeper.
Passionfruit Sponge Cookies are tender, buttery, and eggless cookies filled with a smooth vanilla cream and topped with a tangy passionfruit glaze. These delicate treats are perfect for afternoon tea or special occasions, offering a delightful contrast of textures and flavors.
Total Time:1 hour 30 minutes
Yield:14 sandwich cookies
Ingredients
200g butter, softened
1/2 cup caster sugar
1 3/4 cups plain flour
1/4 cup cornflour
1 tsp vanilla essence
1 cup icing sugar
3 passionfruit
For the filling:
1 cup icing sugar
100g butter, softened
1 tsp vanilla essence
3/4 cup thickened cream
Instructions
Cream the butter and caster sugar in a stand mixer until pale and fluffy.
Add plain flour, cornflour, and vanilla essence. Beat until smooth dough forms.
Shape the dough into a disc, wrap in cling film, and refrigerate for 30 minutes.
Preheat oven to 160°C (or 140°C fan-forced) and line two baking trays with baking paper.
Roll dough into 28 equal balls and place on trays. Flatten gently with a fork.
Bake for 15 minutes until set but not browned. Cool completely on trays.
For the filling, sift icing sugar and beat with butter and vanilla until smooth. Add thickened cream and beat until thickened.
Pipe filling onto flat side of 14 cookies and sandwich with remaining cookies.
For the glaze, sift icing sugar into a bowl, strain passionfruit to remove some seeds, and mix in juice to form spreadable glaze. Add a few seeds for texture.
Spoon glaze over the top of each cookie and allow to set before serving.
Notes
Add lemon zest to the dough for extra citrus flavor.
Use tinned passionfruit pulp if fresh isn’t available.
Mascarpone can be substituted for cream in the filling for a richer texture.
Unfilled cookies freeze well—assemble just before serving.
Let cookies sit at room temperature before serving for best texture.
