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
Scale
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.
