If you are looking for a delightful treat that perfectly balances tangy brightness and sweet creaminess, then you must try this Stuffed Lemon Cookies Recipe. These cookies bring together a soft, buttery lemon dough enveloping a luscious cream cheese filling, creating a burst of fresh flavor in every bite. They are wonderfully tender, lightly dusted with powdered sugar, and just the right amount of zesty to brighten up your snack or dessert time. Trust me, once you make these, they’ll quickly become a favorite go-to whenever you crave something citrusy and indulgent.
Ingredients You’ll Need
Keeping it simple but flavorful is key with this recipe. Each ingredient plays an essential role, from the lemon zest that imparts refreshing aroma, to the cream cheese filling that adds rich decadence. The balance of ingredients ensures your cookies come out soft, zesty, and satisfyingly sweet.
- All-purpose flour (1 1/2 cups): The base of your cookie dough, providing structure and tenderness.
- Baking soda (1/2 teaspoon): Helps the cookies rise just enough for a soft texture.
- Salt (1/4 teaspoon): Balances sweetness and enhances the lemon flavor.
- Unsalted butter, softened (1/2 cup): Adds richness and keeps the cookies moist.
- Granulated sugar (1/2 cup): Sweetens the dough while contributing to a slight crispness on the edges.
- Egg (1 large): Binds ingredients together and adds a tender crumb.
- Lemon zest (1 tablespoon): Packs an aromatic punch of citrus freshness.
- Lemon juice (2 tablespoons): Gives the dough a lovely tangy flavor and keeps it lively.
- Vanilla extract (1/2 teaspoon): Rounds out flavors with warm, sweet undertones.
- Powdered sugar (1/2 cup, for rolling): Creates a beautifully delicate sugary coating on the baked cookies.
- Cream cheese, softened (4 oz): The star of the filling, delivering creamy, tangy goodness.
- Powdered sugar (1/4 cup, for filling): Sweetens the cream cheese perfectly without overpowering the lemon.
- Lemon juice (1 teaspoon, for filling): Brightens the filling with zesty notes.
- Lemon zest (1/2 teaspoon, for filling): Adds just a hint of fresh lemon aroma inside the filling itself.
How to Make Stuffed Lemon Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking. Combine the flour, baking soda, and salt in a medium bowl—these dry ingredients will give your dough the perfect structure and rise.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until fluffy and light in color, usually about 2 to 3 minutes with an electric mixer. This step is so important because it incorporates air, which helps make your cookies tender and a little airy.
Step 3: Mix in Wet Ingredients
Next, beat in the egg, lemon zest, lemon juice, and vanilla extract to your creamy butter mixture. This combination lends your dough freshness, moisture, and depth of flavor—every bit of it contributes to the overall deliciousness of your cookies.
Step 4: Combine Dry and Wet Ingredients
Gradually add your flour mixture to the wet ingredients, mixing just until combined. It’s crucial to not overmix here; over-mixing can lead to tough cookies. Aim for a dough that holds together but remains soft.
Step 5: Prepare the Cream Cheese Filling
In a separate bowl, whip together the softened cream cheese with powdered sugar, lemon juice, and lemon zest until smooth and creamy. This luscious filling is what sets these cookies apart, packed with tangy creaminess and just the right amount of sweetness.
Step 6: Assemble the Stuffed Lemon Cookies
Scoop tablespoon-sized portions of dough and gently flatten them in your palm. Spoon a small dollop of the cream cheese filling into the center of each portion. Carefully fold the edges of the dough over the filling, pinching to seal so the cream cheese stays nicely tucked inside during baking.
Step 7: Roll and Bake
Roll each dough ball in powdered sugar for that gorgeous snowy coating, then place them on your prepared baking sheet. Bake for 10 to 12 minutes until the edges turn a subtle golden color. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling completely.
How to Serve Stuffed Lemon Cookies Recipe
Garnishes
The simple powdered sugar coating already adds a delightful touch, but you can elevate your presentation by sprinkling a little extra lemon zest or decorating with edible flowers for a charming, springtime feel. A light drizzle of lemon glaze can also add a shiny finish and an extra hint of citrus.
Side Dishes
These stuffed lemon cookies pair wonderfully with a cup of hot tea, especially green or chamomile to complement the bright lemon flavor, or a refreshing glass of iced lemonade for double the citrus zing. They also make a surprising but delightful match alongside fresh berries or a dollop of whipped cream for dessert occasions.
Creative Ways to Present
For a festive touch, stack the cookies into a pretty tower tied with a ribbon as a charming gift. Or, serve them on a beautiful platter sprinkled with lemon slices and mint leaves for a stunning centerpiece at your next brunch or afternoon gathering. Their soft texture makes them perfect for dipping into yogurt or melted chocolate too!
Make Ahead and Storage
Storing Leftovers
Your Stuffed Lemon Cookies will keep beautifully in an airtight container at room temperature for up to three days. The powdered sugar coating helps them stay pretty, and the lemon cream cheese filling remains soft and creamy without drying out.
Freezing
For longer storage, freeze the unbaked cookie dough balls stuffed with cream cheese filling on a parchment-lined tray until firm. Then transfer them to a freezer-safe bag or container for up to three months. Bake straight from frozen by adding a couple of extra minutes to the baking time.
Reheating
If you want to enjoy these cookies warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes. This refreshes the softness and brings out the aroma of fresh lemon and creamy filling without melting the powdered sugar coating.
FAQs
Can I use low-fat cream cheese for the filling?
Yes, low-fat cream cheese can be used, but keep in mind the filling may be less creamy and rich compared to full-fat versions. The cookies will still be delicious but with a slightly different texture.
How can I make these cookies gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add it separately to help maintain the dough’s structure and softness.
What is the best way to get a strong lemon flavor?
Using plenty of fresh lemon zest is key because it contains the essential oils packed with vibrant citrus notes. Freshly squeezed lemon juice also brightens the dough and filling truly bringing out the lemon flavor.
Can I add other flavors to the cream cheese filling?
Absolutely! Adding a hint of vanilla extract or a touch of almond extract can complement the lemon beautifully. For a fun twist, you can also stir in some finely chopped fresh herbs like mint or basil to create unique variations.
Will these cookies be crispy or soft?
These stuffed lemon cookies are designed to be soft and tender with just a slight crisp on the edges. The cream cheese filling keeps them moist inside, making each bite melt in your mouth delightfully.
Final Thoughts
There is something truly special about this Stuffed Lemon Cookies Recipe that makes it a standout in any cookie lineup. Its perfect blend of tangy lemon, silky cream cheese filling, and soft buttery dough is nothing short of addictive. I can’t wait for you to bake these, share them with loved ones, and enjoy every bright, tender bite. Give this recipe a try—you might just find your new favorite lemon cookie to make again and again!
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
Delightfully tangy and sweet, these Stuffed Lemon Cookies feature a soft, buttery dough infused with fresh lemon zest and juice, encasing a creamy lemon-cream cheese filling. Perfectly dusted with powdered sugar, they offer a burst of citrus flavor in every bite, making them an ideal treat for lemon lovers and a refreshing twist on classic cookies.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 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 ensure the cookies bake evenly and don’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside this dry mixture.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together for 2-3 minutes until the mixture becomes light and fluffy, setting the stage for a tender dough.
- Add wet flavorings: Beat in the egg, fresh lemon zest, lemon juice, and vanilla extract until fully combined and fragrant, infusing the dough with bright citrus notes.
- Combine dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Prepare the cream cheese filling: In a separate bowl, mix together the softened cream cheese, powdered sugar, lemon juice, and lemon zest until the filling is smooth and creamy, ensuring a luscious center.
- Shape and stuff cookies: Scoop tablespoon-sized dough portions and flatten slightly with your hands. Place a small spoonful of the cream cheese filling in the center, then fold the dough edges over to enclose the filling, carefully sealing it inside.
- Coat with powdered sugar: Roll each stuffed cookie dough ball generously in powdered sugar, which adds sweetness and a delicate outer texture.
- Bake: Place the cookies on the prepared baking sheet and bake for 10-12 minutes until the edges turn lightly golden, signaling perfect doneness.
- Cool before serving: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, ensuring they set properly and are easier to handle.
Notes
- Ensure the cream cheese is softened before mixing to achieve a smooth filling.
- Do not overmix the dough to keep the cookies tender.
- Sealing the dough properly around the filling prevents leakage during baking.
- For a stronger lemon flavor, increase lemon zest slightly but avoid too much lemon juice to maintain dough consistency.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
