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
Scale
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.
