Stuffed Lemon Cookies
These Stuffed Lemon Cookies are soft, buttery, and bursting with zesty lemon flavor, hiding a delicious surprise inside! With a creamy lemon filling nestled in each cookie, they offer the perfect balance of tartness and sweetness. If you love lemon desserts, these cookies are a must-try! Perfect for spring gatherings, tea parties, or simply when you’re craving something bright and flavorful.
In our house, lemon desserts have always been a favorite, especially during the warmer months. When I made these Stuffed Lemon Cookies for the first time, they disappeared faster than I could bake them! My husband and little ones love biting into the soft, lemony cookie only to find the creamy lemon filling inside. Now, these cookies have become a staple at our family gatherings, with everyone asking for the recipe. They are the perfect sweet treat with a burst of sunshine in every bite!
Why You’ll Love Stuffed Lemon Cookies
•Zesty & Sweet: The perfect balance of tart lemon flavor and sweet creamy filling.
•Surprise Filling: Each cookie has a hidden creamy lemon center, making it extra special.
•Soft & Buttery: The cookies are soft with a tender, melt-in-your-mouth texture.
•Perfect for Occasions: Ideal for parties, picnics, or just as a treat with tea or coffee.
Ingredients Notes for Stuffed Lemon Cookies
•Lemon Zest & Juice: Fresh lemon zest and juice give these cookies their bright, citrusy flavor.
•Cream Cheese Filling: A smooth, sweet, and tangy cream cheese filling complements the lemon perfectly.
•Butter: Provides the rich, buttery base for the cookies.
•Sugar: Adds the sweetness needed to balance the tartness of the lemon.
•All-Purpose Flour: Forms the structure of the cookies.
Recipe Steps for Stuffed Lemon Cookies
Step 1: Prepare the Cream Cheese Filling
1.In a small bowl, mix 4 oz of softened cream cheese, 2 tbsp of powdered sugar, 1 tsp of lemon zest, and 1 tsp of lemon juice until smooth. Refrigerate while preparing the dough.
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Step 2: Make the Cookie Dough
2.In a large bowl, cream together ½ cup of softened butter and ¾ cup of sugar until light and fluffy.
3.Add 1 egg, 2 tbsp of lemon juice, and 1 tbsp of lemon zest. Mix until well combined.
4.Slowly add in 1 ¾ cups of all-purpose flour, ½ tsp of baking powder, and a pinch of salt. Mix until a soft dough forms.
Step 3: Assemble the Cookies
5.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6.Scoop out about 1 tbsp of cookie dough, flatten it slightly, and place a small dollop of the cream cheese filling in the center. Gently cover with another piece of dough, sealing the edges.
7.Roll the filled dough ball in sugar for a sparkly finish.
Step 4: Bake the Cookies
8.Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Let cool on a wire rack.
Storage Options
•Refrigerator: Store the cookies in an airtight container in the refrigerator for up to 5 days.
•Freezer: These cookies freeze well! Store them in a freezer-safe container for up to 3 months. Thaw before serving.
Variations & Substitutions
•Add Berries: Add a small spoonful of raspberry or blueberry jam along with the cream cheese for a fruity twist.
•Make Them Gluten-Free: Use a gluten-free flour blend to make these cookies gluten-free.
•Lemon-Lime Twist: Replace some of the lemon juice and zest with lime for a zesty lemon-lime combination.
Stuffed Lemon Cookies
Ingredients
- For the Cookie Dough:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest about 1 lemon
- 2 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Filling:
- 1 cup lemon curd store-bought or homemade
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Prepare the Cookies:
- Take about 1 tablespoon of cookie dough and flatten it into a disk in your hand.
- Place about 1 teaspoon of lemon curd in the center, then fold the dough around the filling, rolling it back into a ball. Ensure the lemon curd is fully encased in the dough.
- Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.
