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
Scale
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.
