If you adore bright, zesty flavors with a soft, melt-in-your-mouth texture, then this Stuffed Lemon Cookies Recipe is an absolute must-try. These delightful treats combine tangy lemon zest and juice with a luscious cream cheese filling that elevates a simple cookie into a showstopper. Whether you’re baking for a special occasion or simply want to brighten up your day with a burst of citrus sweetness, these cookies deliver both comfort and freshness all in one bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtfully chosen ingredients. Each component brings something special to the table, creating a harmonious balance of flavor, texture, and color that makes these cookies irresistibly good.
- 1/2 cup unsalted butter, softened: Adds richness and tender crumb to the cookie dough.
- 1 cup granulated sugar: Sweetens the dough and helps achieve a slight crisp on the edges.
- 1 large egg: Binds the ingredients and adds moisture.
- Zest of 1 lemon: Packs in bright citrus aroma and flavor.
- 2 tablespoons fresh lemon juice: Contributes to the cookie’s tang and freshness.
- 1 1/2 cups all-purpose flour: Provides structure to the dough.
- 1/2 teaspoon baking soda: Ensures a tender, light texture.
- 1/4 teaspoon salt: Enhances all the flavors.
- 4 oz cream cheese, softened: Creates the creamy, dreamy filling inside.
- 1/4 cup powdered sugar: Sweetens the filling smoothly without graininess.
- 1 teaspoon lemon zest: Adds extra zing to the filling.
- 1 tablespoon fresh lemon juice: Gives the filling a perfect balance of tartness.
- Powdered sugar, for dusting: Adds a pretty, delicate finish to your cookies.
How to Make Stuffed Lemon Cookies Recipe
Step 1: Prepare the Dough
Start by creaming together the softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air into the dough, helping to create that tender texture we’re after. Next, add the egg, lemon zest, and fresh lemon juice for that signature citrus punch. Once combined, slowly mix in the flour, baking soda, and salt until just blended – be careful not to overmix as we want a delicate crumb.
Step 2: Make the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese with the powdered sugar, lemon zest, and lemon juice. Whip until the filling is smooth and creamy with a bright, tangy flavor that perfectly complements the cookie dough.
Step 3: Assemble the Cookies
Take a tablespoon of cookie dough and flatten it slightly in the palm of your hand. Spoon about a teaspoon of the cream cheese filling into the center, then gently fold the dough around it to seal and form a ball. This step is the magic behind the “stuffed” aspect of this delicious recipe.
Step 4: Bake to Golden Perfection
Place the filled dough balls on a parchment-lined baking sheet, spacing them about two inches apart. Bake in a preheated oven (temperature will vary depending on your preferences, but generally 350°F/175°C works well) until the edges are lightly golden yet the centers remain soft. Once they’ve cooled, dust with powdered sugar for that lovely finishing touch.
How to Serve Stuffed Lemon Cookies Recipe
Garnishes
A light dusting of powdered sugar is classic, but you can also sprinkle finely chopped candied lemon peel or white chocolate shavings for an elegant twist. Fresh lemon zest on top adds a lovely pop of color and even more citrus aroma.
Side Dishes
These cookies pair wonderfully with a cup of hot tea, especially green or chamomile varieties that echo the fresh flavors. They’re a delightful companion to a chilled glass of sweetened lemonade if you want to keep that lemon theme going strong.
Creative Ways to Present
Try arranging your homemade lemon cookies on a pretty platter with small lemon wedges and sprigs of mint for a beautiful display at parties. Another fun idea is to sandwich two cookies with extra cream cheese filling or lemon curd for a double dose of goodness.
Make Ahead and Storage
Storing Leftovers
Stuffed Lemon Cookies Recipe results are best enjoyed fresh, but you can keep leftovers tightly sealed in an airtight container at room temperature for up to three days without any loss of flavor or texture.
Freezing
If you want to save the cookies for a longer time, freezing is your friend. Place the baked cookies in a single layer on a tray and freeze until firm, then transfer to a freezer-safe container or bag. They’ll maintain their deliciousness for up to two months.
Reheating
To enjoy frozen or refrigerated stuffed lemon cookies at their best, warm them in a low oven for a few minutes until just soft again. Avoid microwaving as it can alter the texture of the cream cheese filling.
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can add lemon flavor, fresh lemon juice gives a natural tang and brightness that extract alone can’t replicate. For the best results, stick to fresh lemon juice in this recipe.
What type of cream cheese works best for the filling?
Use full-fat cream cheese, softened to room temperature. It whips better and creates that smooth, creamy texture that makes the filling irresistible.
Can I make these cookies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup. Just be mindful some blends may change the texture slightly.
How do I prevent the filling from leaking out during baking?
Make sure to completely seal the dough around the cream cheese filling. Pinch the edges firmly and gently roll between your palms to form a tight ball. This helps keep everything inside while baking.
Are these cookies suitable for making ahead for parties?
Absolutely! You can prepare the dough and filling separately a day ahead, then assemble and bake just before your event for fresh, beautifully tasty lemon treats.
Final Thoughts
This Stuffed Lemon Cookies Recipe is truly one of my favorites to share because it’s both simple and impressive. The combination of a tender lemon cookie with the creamy, luscious filling inside is pure joy in every bite. Once you try making them yourself, I have no doubt these will become a proud staple in your baking repertoire. So gather your ingredients, crank up your oven, and let the lemony goodness unfold!
Print
Stuffed Lemon Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Stuffed Lemon Cookies are delightfully tangy and sweet, featuring a soft lemon-flavored cookie exterior filled with a creamy lemon cream cheese center. Perfect for brightening up any dessert table or enjoying with a cup of tea, these cookies balance zesty lemon notes with a rich, smooth filling.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
For Dusting
- Powdered sugar, for dusting
Instructions
- Prepare the dough: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, lemon zest, and fresh lemon juice, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to form the cookie dough.
- Make the filling: In a small bowl, beat together the softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth and creamy, ensuring there are no lumps.
- Assemble the cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about one tablespoon of dough and flatten it slightly in your hand. Place about one teaspoon of the cream cheese filling in the center and gently fold the dough over to enclose the filling, rolling into a smooth ball. Place the stuffed dough ball onto the prepared baking sheet and repeat with remaining dough and filling, spacing them about 2 inches apart.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers should remain soft and slightly puffy.
- Cool and dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar for a delicate, sweet finish.
Notes
- Make sure the cream cheese is fully softened to create a smooth filling.
- Do not overmix the dough once flour is added to avoid tough cookies.
- You can substitute lemon zest with lime zest if desired for a different citrus flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.
