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
Scale
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.
