If you love zesty, bright flavors paired with creamy indulgence, then the Stuffed Lemon Cookies with Cream Cheese Filling Recipe is going to be your new favorite treat. These delightful cookies combine a tender lemon-infused dough with a luscious cream cheese filling that melts in your mouth, creating a perfect balance between tangy citrus and velvety sweetness. Whether enjoyed with afternoon tea or as a refreshing dessert, these cookies are as charming to look at as they are to eat, promising bursts of sunshine in every bite.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together beautifully to create incredible flavor and texture. Each component plays an important role, from the zesty lemon enhancing brightness to the cream cheese adding a smooth, rich center that makes these cookies irresistibly moist.
- All-purpose flour (2 1/4 cups): The foundation that gives the cookies structure and tenderness.
- Baking soda (1/2 teaspoon): Adds lift and lightness to the dough.
- Baking powder (1/4 teaspoon): Works with the baking soda to perfect the cookie’s texture.
- Salt (1/4 teaspoon): Enhances the flavor and balances the sweetness.
- Unsalted butter, softened (3/4 cup): Brings richness and helps create that soft crumb.
- Granulated sugar (1 cup): Sweetens the dough just right.
- Large egg (1): Binds everything together for a smooth dough.
- Lemon juice (2 tablespoons): Injects a fresh, tangy zip to brighten flavors.
- Lemon zest (1 tablespoon): Adds concentrated lemon aroma and taste.
- Vanilla extract (1 teaspoon): Rounds out the citrus with warm, comforting notes.
- Cream cheese, softened (4 ounces): The creamy heart of the filling that makes these cookies unforgettable.
- Powdered sugar: Used both in the filling (1/4 cup) for sweetness and for rolling (1/4 cup) to give the cookies a pretty, delicate finish.
- Lemon zest for filling (1 teaspoon): Ensures the filling pops with citrus delight.
How to Make Stuffed Lemon Cookies with Cream Cheese Filling Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper to keep your cookies from sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This mixture will ensure your cookies have a nice light texture and even rising throughout.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy. This step is essential as it incorporates air into your dough, giving your cookies a soft and delicate crumb that will perfectly contrast the rich filling inside.
Step 3: Add Wet Ingredients
To the creamed butter and sugar, add the egg, lemon juice, lemon zest, and vanilla extract. Mix everything until smooth and well combined. These flavorful ingredients bring forward the signature lemon scent and a touch of warmth from the vanilla that makes these cookies so comforting.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to your wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep your cookies tender and melt-in-your-mouth.
Step 5: Make the Cream Cheese Filling
In a small bowl, whip together the softened cream cheese, powdered sugar, and lemon zest until silky and smooth. This creamy filling is the star of the show, balancing the tangy lemon dough with a touch of sweet richness.
Step 6: Assemble the Cookies
Scoop about one tablespoon of dough and flatten it slightly in your hand. Place a teaspoon of the cream cheese filling in the center, then cover it with another tablespoon of dough. Pinch the edges to seal the filling inside and gently roll the cookie into a ball. Repeat with the remaining dough and filling for about 20 cookies.
Step 7: Coat and Bake
Lightly roll each stuffed cookie ball in powdered sugar. Place them on the prepared baking sheet about 2 inches apart to allow for spreading. Bake for 11 to 13 minutes, until the edges turn a gentle golden hue. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Stuffed Lemon Cookies with Cream Cheese Filling Recipe
Garnishes
Sprinkle additional lemon zest or powdered sugar over the cookies just before serving to amplify their fresh appearance and tangy aroma. For a festive touch, you can drizzle a light lemon glaze or add edible flowers to the serving plate.
Side Dishes
Pair these cookies with a cup of hot tea, a refreshing iced lemon water, or a creamy latte. Their bright citrus flavor complements lighter beverages wonderfully, making them an ideal treat for brunch, afternoon tea, or as a post-dinner delight.
Creative Ways to Present
For a charming presentation, stack the cookies on a beautiful cake stand or arrange them in a decorative tin with parchment paper. Adding a sprig of fresh mint or lemon slices next to the plate can enhance their citrusy vibe and wow your guests visually.
Make Ahead and Storage
Storing Leftovers
Once baked and fully cooled, store your stuffed lemon cookies in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days, making them perfect for enjoying throughout the week or for unexpected guests.
Freezing
You can freeze unbaked stuffed dough balls to bake later, which is a fantastic way to have fresh cookies on demand. Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. When ready, bake from frozen, adding 1 to 2 extra minutes to the normal baking time for perfect results.
Reheating
To enjoy your cookies warm, gently reheat them at 300°F in the oven for 5 to 7 minutes. This revitalizes the softness of the dough and slightly softens the filling, bringing back that fresh-from-the-oven experience.
FAQs
Can I use regular cream cheese or should it be low-fat?
For the best texture and flavor, full-fat cream cheese is recommended because it creates a creamier, richer filling. Low-fat versions tend to be thinner and less flavorful, which may affect the cookie’s indulgence factor.
Is there a way to make these cookies vegan?
While this recipe calls for butter, egg, and cream cheese, you can substitute with plant-based butters, flax eggs, and vegan cream cheese alternatives. Be sure to test bake in small batches since these swaps can affect texture and moisture.
Why is rolling the cookies in powdered sugar important?
Rolling the stuffed cookies in powdered sugar before baking adds a delicate sweetness and creates a lovely crackled appearance that complements the lemon flavor visually and texturally.
Can I prepare the dough a day ahead?
Absolutely! Chilling the dough overnight can actually improve the flavor and make it easier to handle when forming the stuffed cookies. Just keep it covered tightly to prevent drying out.
What should I do if the dough feels too soft to handle?
If your dough is too soft, chilling it for 20 minutes will firm it up and make it much easier to scoop, fill, and seal. This helps the cookies keep their shape without the filling leaking out during baking.
Final Thoughts
Ready to brighten your cookie jar? The Stuffed Lemon Cookies with Cream Cheese Filling Recipe is a delightful way to celebrate citrus in a truly scrumptious form. Light, tangy, and creamy with just the right amount of sweetness, these cookies bring joy to every bite. Grab your ingredients, get baking, and treat yourself and your loved ones to these melt-in-your-mouth lemon treasures—you won’t regret a single crumb!
Print
Stuffed Lemon Cookies with Cream Cheese Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 20 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Stuffed Lemon Cookies, featuring a soft, buttery lemon-flavored dough enveloping a tangy cream cheese filling. These cookies combine zesty citrus with a creamy center, creating a perfect balance of sweet and tart in each bite. Ideal for dessert or an elegant tea-time treat.
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Filling
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
For Rolling
- 1/4 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 ensure the cookies do not stick and bake evenly.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This mixture will help your cookies rise and maintain the perfect texture.
- Cream Butter and Sugar. In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which provides a delicate crumb to your cookies.
- Add Wet Ingredients to Butter Mixture. Beat in the egg, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined, infusing the dough with a bright citrus flavor.
- Combine Dry and Wet Ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring until a cohesive dough forms without overmixing, to keep the cookies tender.
- Prepare Filling. In a separate small bowl, mix the softened cream cheese, powdered sugar, and lemon zest until smooth and creamy, creating the luscious filling that contrasts with the cookie dough.
- Shape Cookies with Filling. Scoop 1 tablespoon of dough and flatten it slightly in your palm. Place 1 teaspoon of the cream cheese filling in the center, then cover with another tablespoon of dough. Pinch the edges together to seal the filling inside and gently roll into a smooth ball.
- Coat and Arrange Cookies. Roll each filled dough ball lightly in powdered sugar to give a sweet outer coating. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Bake Cookies. Bake in the preheated oven for 11 to 13 minutes, or until the edges are lightly golden. This ensures the cookies are perfectly baked with a soft center.
- Cool Cookies. Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely, maintaining their delicate texture.
Notes
- Chill the dough for 20 minutes before filling if it feels too soft to handle, which will make shaping easier.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
- You can freeze unbaked stuffed dough balls and bake from frozen, adding 1–2 extra minutes to the baking time for perfectly fresh cookies anytime.
