If you are looking for a bright, tangy twist on classic cookies, you will absolutely fall in love with this Stuffed Lemon Cookies Recipe. These little delights marry a soft, buttery lemon-flavored dough with a luscious, creamy lemon-cream cheese filling hidden inside, making each bite a sensational burst of citrus and sweetness. Perfect for spring afternoons, tea parties, or anytime you need a cheerful treat, these cookies are surprisingly simple to make but impressively delicious, bringing sunshine straight to your kitchen.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the first step toward baking these irresistible cookies. Each one plays a key role in crafting the perfect balance of flavor, texture, and that irresistible lemony aroma that makes these treats unforgettable.
- 1 1/2 cups all-purpose flour: The base that gives structure and tenderness to your cookies.
- 1/2 teaspoon baking soda: Helps the dough rise slightly, keeping cookies soft and light.
- 1/4 teaspoon salt: Enhances the flavors while balancing the sweetness perfectly.
- 1/2 cup unsalted butter, softened: Adds rich flavor and ensures a melt-in-your-mouth texture.
- 1/2 cup granulated sugar: Sweetens the dough without overpowering the lemon notes.
- 1 large egg: Binds everything together for a cohesive dough.
- 1 tablespoon lemon zest: Infuses bright citrus oils for an irresistible aroma and flavor punch.
- 2 tablespoons lemon juice: Adds fresh lemon tartness that cuts through the sweetness.
- 1/2 teaspoon vanilla extract: Rounds out the flavor with a warm, subtle sweetness.
- 1/2 cup powdered sugar (for rolling): Creates a delicate, sweet coating that beautifully finishes each cookie.
- 4 oz cream cheese, softened: The secret to the creamy lemon filling that makes these cookies unique.
- 1/4 cup powdered sugar: Sweetens the filling while keeping it smooth and creamy.
- 1 teaspoon lemon juice: Gives the filling a zesty brightness that complements the dough perfectly.
- 1/2 teaspoon lemon zest: Adds extra bursts of citrus flavor inside the filling.
How to Make Stuffed Lemon Cookies Recipe
Step 1: Prepare the Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. Then, whisk together the flour, baking soda, and salt in a medium bowl—this ensures even distribution and creates the perfect base for your dough.
Step 2: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This takes about 2 to 3 minutes and is crucial for creating that tender, airy texture we want in the cookies.
Step 3: Add the Wet Flavors
Beat in the egg, lemon zest, lemon juice, and vanilla extract until everything is well combined. This gives the dough its bright citrus flavor and that subtle warmth from vanilla which balances the tartness beautifully.
Step 4: Combine Dry and Wet Ingredients
Gradually mix the dry ingredients into the wet until just combined. Be gentle here; overmixing can lead to tougher cookies, and we want these to stay soft with a delicate crumb.
Step 5: Prepare the Cream Cheese Filling
In a separate bowl, blend the softened cream cheese with powdered sugar, lemon juice, and lemon zest until the filling is smooth and creamy. This luscious mixture will be the delightful surprise tucked inside each cookie.
Step 6: Assemble the Cookies
Scoop out tablespoon-sized portions of your cookie dough and flatten them slightly in your hands. Place a small spoonful of the lemon cream cheese filling in the center, then carefully fold the edges of the dough over to fully encase the filling. This step makes these cookies truly special, with that irresistible creamy center.
Step 7: Roll and Bake
Roll each stuffed dough ball in powdered sugar until coated, then place them on your prepared baking sheet. Bake for 10 to 12 minutes or until the edges turn a lovely light golden color. Let the cookies rest on the tray for a few minutes before transferring to a wire rack to cool completely. This ensures the centers stay soft and creamy while the exterior sets perfectly.
How to Serve Stuffed Lemon Cookies Recipe
Garnishes
These cookies are delightful on their own, but if you want to add a little extra flair, a light dusting of additional powdered sugar just before serving adds elegance. For a pop of color, consider a tiny twist of lemon zest or even a few edible flower petals to make your presentation as vibrant as the flavor.
Side Dishes
Serve these lemon cookies alongside a cup of hot tea like Earl Grey or chamomile, which complements their citrus notes beautifully. For a refreshing summer twist, pair with a chilled glass of sparkling lemonade or a fruity iced tea that echoes the tartness of the cookies.
Creative Ways to Present
For celebrations, stack them between layers of lemon curd or whipped cream to create mini cookie sandwiches. You can also serve them on a platter with fresh berries and mint sprigs for an impressive dessert spread that is both colorful and deliciously inviting.
Make Ahead and Storage
Storing Leftovers
Once your stuffed lemon cookies have cooled completely, store them in an airtight container at room temperature. They remain fresh and soft for up to three days, making them easy to enjoy over a few days or share with friends and family.
Freezing
If you want to keep these tasty treats longer, you can freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They’ll maintain their flavor and texture for up to three months—perfect for an anytime sweet surprise.
Reheating
To bring the cookies back to that just-baked softness, warm them gently in a preheated oven at 300°F (150°C) for about 5 minutes. Avoid microwaving if possible, as it can soften the sugar coating too much and alter the cream cheese filling’s texture.
FAQs
Can I substitute the cream cheese in the filling?
While cream cheese is ideal for its creamy richness and tang, you could experiment with mascarpone or ricotta cheese for a different texture and flavor. Just be sure to adjust the sweetness to maintain balance in the filling.
What if I don’t have fresh lemons for zest and juice?
Fresh lemon zest and juice provide the brightest flavor, but if fresh lemons aren’t available, you can use high-quality bottled lemon juice and dried lemon zest. The flavor won’t be quite as vibrant, but your cookies will still be delicious.
How do I prevent the filling from leaking during baking?
Make sure to pinch the dough edges together tightly around the filling so no gaps remain. Chilling the filled dough balls for 15 minutes before baking can also help the dough hold its shape better.
Can I make these vegan or dairy-free?
To make this recipe vegan or dairy-free, substitute the butter with a plant-based alternative and use vegan cream cheese. You might need to tweak the baking time slightly and check the texture, but it’s absolutely doable.
Are these cookies suitable for gifting?
Absolutely! Their elegant appearance and delightful flavor make them a fantastic homemade gift. Package them in a pretty tin or box with tissue paper, and they’ll impress anyone lucky enough to receive them.
Final Thoughts
This Stuffed Lemon Cookies Recipe is one of those gems you’ll be excited to make again and again. Bursting with fresh, zesty lemon flavor and a buttery cream cheese surprise at the center, these cookies are a bright spot in any day. Whether you’re baking for yourself or to share with loved ones, they’re sure to bring smiles with every bite. Give them a try soon—you won’t regret it!
Print
Stuffed Lemon Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the tangy and sweet flavors of these Stuffed Lemon Cookies, featuring a soft lemon-infused dough wrapped around a creamy lemon-cream cheese filling. Perfectly dusted with powdered sugar, these cookies offer a burst of citrus in every bite, ideal for any occasion or a refreshing treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients and Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
For Rolling
- 1/2 cup powdered sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside to be incorporated into the dough later.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which takes about 2 to 3 minutes. This step is crucial for a tender cookie texture.
- Add Wet Ingredients: Add the egg, lemon zest, lemon juice, and vanilla extract to the creamed mixture, mixing until all ingredients are well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cookies soft.
- Prepare Filling: In a separate bowl, mix the softened cream cheese, powdered sugar, lemon juice, and lemon zest until the filling becomes smooth and creamy.
- Shape Cookies with Filling: Scoop tablespoon-sized portions of dough and flatten slightly. Place a small spoonful of the cream cheese filling in the center, then fold the edges of the dough over to fully enclose the filling, forming a ball.
- Coat with Powdered Sugar: Roll each stuffed dough ball in powdered sugar, ensuring an even coating, then place them spaced apart on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn lightly golden, indicating they are done.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the cream cheese is softened to room temperature for smooth filling.
- Do not overmix the dough to maintain a tender texture.
- Chill the dough for 15-20 minutes before shaping if the dough feels too soft to handle.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For an extra lemony punch, increase lemon zest in the filling slightly.
