If you’re on the hunt for a bright, refreshing dessert that feels like a burst of sunshine in every bite, look no further than this delightful Stuffed Lemon Cookies Recipe. These cookies combine the tender crumb of a classic lemon cookie with a luscious, tangy cream cheese filling, delivering an irresistible balance of sweet and zesty flavors. Soft, buttery, and filled with creamy lemon goodness, these cookies bring a cheerful twist to any dessert plate and are simply perfect for sharing with friends and family or enjoying with your afternoon tea.
Ingredients You’ll Need
Every ingredient in this Stuffed Lemon Cookies Recipe plays a crucial role in bringing out that fresh lemon flavor and dreamy texture. From the soft butter that creates a tender crumb to the zingy lemon zest that wakes up your palate, each component is simple yet essential.
- 1/2 cup unsalted butter (softened): Provides a rich, tender base for your cookie dough.
- 3/4 cup granulated sugar: Adds sweetness and helps create that perfect fluffy texture.
- 1 large egg: Binds the dough and adds moisture for softness.
- 2 tablespoons fresh lemon juice: Brings fresh, bright citrus flavor that pops.
- 1 tablespoon lemon zest: Intensifies the lemon essence and adds natural aroma.
- 1/2 teaspoon vanilla extract: Balances the lemon’s tang with subtle warmth.
- 1 1/2 cups all-purpose flour: The foundation that holds everything together.
- 1/4 teaspoon baking soda: Helps the cookie rise just enough for a soft texture.
- 1/4 teaspoon salt: Enhances all the sweet and citrus flavors.
- For the filling: 4 oz cream cheese (softened): Creates the creamy, dreamy center everyone will love.
- 2 tablespoons powdered sugar: Sweetens the filling delicately without graininess.
- 1 teaspoon lemon zest: Adds an extra lemony zing inside the filling.
- For rolling: 1/4 cup powdered sugar: Gives the cookies a pretty, sweet coating that’s just right.
How to Make Stuffed Lemon Cookies Recipe
Step 1: Cream Together the Butter and Sugar
Start by beating the softened butter and granulated sugar in a large mixing bowl until the mixture feels light and fluffy—this is key to a tender cookie crumb. The sugar helps aerate the butter, creating a wonderful texture that will melt in your mouth.
Step 2: Add the Wet Ingredients
Next, beat in the egg, fresh lemon juice, lemon zest, and vanilla extract. These ingredients bring moisture, binder, and that zesty brightness that makes these cookies stand out. Mixing them thoroughly ensures every bite is bursting with lemony goodness.
Step 3: Combine the Dry Ingredients
Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. This even distribution will help your cookies bake evenly, with just the right rise and a subtle balance of flavors.
Step 4: Mix Flour into Wet Ingredients and Chill
Gradually add the dry ingredients into the wet mixture, stirring until just combined—overmixing can make cookies tough, so gentle is the way to go. Then, chill the dough in the fridge for at least 30 minutes; this rest time firms it up, which makes shaping the stuffed cookies much easier.
Step 5: Prepare the Cream Cheese Filling
While the dough chills, mix the softened cream cheese, powdered sugar, and lemon zest until smooth in a small bowl. Spoon teaspoon-sized dollops onto a parchment-lined tray, then freeze these until firm, taking about 20 to 30 minutes. The frozen filling will hold its shape when you wrap it in dough later, preventing any oozing.
Step 6: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop one tablespoon of dough and flatten it slightly in your palm. Place a frozen cream cheese dollop in the center, then cover it with another tablespoon of dough. Carefully seal the edges and gently roll the cookie into a smooth ball. Repeat until all dough and filling are used.
Step 7: Roll in Powdered Sugar and Bake
Roll each cookie ball in powdered sugar for that lovely sweet coating, then arrange them on your prepared baking sheet. Bake for 10 to 12 minutes or until the bottoms are just turning a light golden color. This ensures the cookies stay tender while baking through perfectly.
Step 8: Cool and Enjoy
Allow cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to finish cooling. Whether enjoyed warm with a gooey filling or fully cooled to a soft center, these lemony treats will be an instant favorite!
How to Serve Stuffed Lemon Cookies Recipe
Garnishes
To add a charming touch, sprinkle a few extra lemon zest flakes over the cooled cookies or dust them with a little more powdered sugar. Fresh mint leaves on the side or a small edible flower can also brighten the presentation beautifully.
Side Dishes
Pair your Stuffed Lemon Cookies Recipe with a cup of hot herbal tea like chamomile or green tea to enhance their citrusy notes. A scoop of vanilla ice cream or a dollop of whipped cream also complements the soft, tangy filling for a decadent dessert spread.
Creative Ways to Present
Arrange these cookies on a pastel-colored plate for a spring-themed tea party or stack them with parchment paper in a pretty box for gifting. You can even drizzle a light glaze of lemon icing on top for an extra citrus splash that wows guests visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully when stored in an airtight container at room temperature for up to two days, preserving their soft texture. For a firmer cream cheese center, pop them into the fridge – just bring them back to room temp before serving for the best flavor.
Freezing
You can freeze the assembled cookie dough balls before baking or the fully baked cookies. Wrap tightly in plastic wrap and place in a freezer bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
Reheat cookies gently in a low oven (300°F) for 5 to 7 minutes or microwave for 10 to 15 seconds if you want that melty cream cheese center. Just be careful not to overheat, so they stay soft and luscious.
FAQs
Can I use store-bought lemon juice instead of fresh?
Fresh lemon juice really makes a difference here due to its bright, natural flavor, but in a pinch, good-quality bottled lemon juice will work. Just try to use it sparingly to avoid any bitterness.
Is cream cheese filling necessary, or can I substitute it?
The cream cheese filling is what makes this Stuffed Lemon Cookies Recipe so special by adding creaminess and tang. However, you could try a lemon curd or a simple jam filling for a fun variation.
How soft are these cookies after baking?
They turn out soft and tender with a slightly crisp edge, especially if enjoyed fresh. Storing them in the refrigerator firms up the filling, while room temperature keeps that melt-in-your-mouth softness throughout.
Can I double the recipe for a larger batch?
Absolutely! This recipe scales well. Just keep an eye on the baking time, which might increase by a minute or two when baking larger batches.
What’s the best way to seal the stuffed cookies?
Gently pressing the dough edges around the frozen filling and making sure there are no gaps is key. Rolling the cookies softly into balls afterward helps seal any cracks and keeps the filling intact.
Final Thoughts
You really can’t go wrong with this Stuffed Lemon Cookies Recipe—a heartwarming dessert that combines zesty citrus and creamy filling into one gorgeous package. It’s perfect for brightening your baking routine or impressing guests with something both simple and stunning. Grab your ingredients, gather loved ones, and get ready for a delicious adventure that’s sure to become a treasured favorite in your kitchen!
Print
Stuffed Lemon Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Stuffed Lemon Cookies are a delightful treat perfect for anyone who loves a burst of citrus in their dessert. Soft, buttery cookie dough encases a creamy lemon and cream cheese filling, creating a gooey center that perfectly balances tartness and sweetness. Rolled in powdered sugar and baked to golden perfection, these cookies are perfect for springtime gatherings or anytime you crave a fresh, zesty dessert.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
For Rolling
- 1/4 cup powdered sugar
Instructions
- Prepare the dough: In a large mixing bowl, cream together softened unsalted butter and granulated sugar until the mixture is light and fluffy. Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract until the dough is smooth and well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Chill the dough in the refrigerator for at least 30 minutes to firm up.
- Make the filling: While the dough chills, combine softened cream cheese, powdered sugar, and lemon zest in a small bowl. Mix until the filling is smooth and creamy. Using a teaspoon, place dollops of the filling onto a parchment-lined tray. Freeze the filling dollops for about 20 to 30 minutes until they are firm enough to handle.
- Assemble the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place a frozen filling dollop in the center, then cover with another tablespoon of dough, sealing the edges carefully. Roll gently into a ball to encase the filling fully. Repeat this process with the remaining dough and filling.
- Roll and bake: Roll each cookie ball in powdered sugar to coat thoroughly. Place the coated cookies on the prepared baking sheet, spaced evenly. Bake for 10 to 12 minutes, or until the bottoms are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve the cookies once cooled or slightly warm for the best gooey center experience.
Notes
- For a stronger lemon flavor, consider adding a drop of lemon extract to the dough or filling.
- Storing cookies in the refrigerator will result in a firmer center, while keeping them at room temperature will maintain a softer texture.
