Stuffed Lemon Cookies are a delightful combination of soft, zesty lemon cookies with a creamy surprise center. The cookies have a bright, fresh lemon flavor, while the creamy filling adds richness and a touch of sweetness. These cookies are perfect for a special treat, a fun baking project, or for sharing with friends and family. They’re light, refreshing, and perfect for any occasion!
Why You’ll Love This Recipe
These stuffed lemon cookies are the perfect balance of tangy and sweet. The lemon cookies are soft and chewy, while the lemon cream filling adds a creamy, luscious element that takes them to the next level. They’re ideal for anyone who loves lemon-flavored treats and are guaranteed to impress with their flavor and presentation.
Ingredients
For the Lemon Cookie Dough:
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 tablespoon lemon zest (about 1 lemon)
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
For the Lemon Cream Filling:
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4 oz cream cheese, softened
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1/4 cup powdered sugar
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1 tablespoon lemon juice
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1/2 teaspoon lemon zest
For Rolling:
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1/4 cup granulated sugar (for rolling the cookie dough balls)
Directions
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Make the Lemon Cookie Dough:
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract, and mix until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be soft but firm enough to roll into balls.
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Make the Lemon Cream Filling:
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In a small bowl, beat together the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
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Assemble the Cookies:
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Scoop out about 1 tablespoon of dough and flatten it slightly with your hands. Place a small dollop of the lemon cream filling in the center (about 1 teaspoon), then top with another tablespoon of dough and seal the edges by pinching them together. Roll the filled dough into a ball.
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Roll the dough balls in granulated sugar, then place them on the prepared baking sheet, about 2 inches apart.
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Bake the Cookies:
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Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The center should still be soft. Don’t overbake, as you want the cookies to stay soft and chewy.
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Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
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Serve:
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Once cooled, enjoy these soft, stuffed lemon cookies with a cup of tea or as a sweet treat anytime!
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Servings and Timing
This recipe makes about 18-20 stuffed lemon cookies. Prep time is about 15 minutes, and bake time is 10-12 minutes, so the entire process takes about 30 minutes.
Variations
I like to:
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Add a few white chocolate chips or a drizzle of white chocolate on top of the cookies for extra sweetness.
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Use a flavored cream cheese, like honey or vanilla, to add a unique twist to the filling.
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Substitute the lemon cream filling with lemon curd for a more intense lemon flavor.
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Roll the cookies in colored sugar or sprinkles for a festive touch.
Storage/Reheating
Store these stuffed lemon cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 1 week. To reheat, pop them in the microwave for a few seconds for a warm, gooey treat.
FAQs
Can I make these cookies without the cream cheese filling?
Yes, you can! You could substitute the cream cheese filling with lemon curd, whipped cream, or even a simple lemon glaze.
Can I freeze these cookies?
Absolutely! You can freeze the dough balls before baking. Just roll the dough, stuff with filling, and freeze the balls on a baking sheet. Once frozen, transfer them to an airtight container or zip-top bag. When ready to bake, just place them on a baking sheet and bake straight from the freezer, adding an extra minute or two to the baking time.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Just make sure it’s a high-quality lemon juice for the best taste.
Conclusion
Stuffed Lemon Cookies are the perfect balance of tangy, sweet, and creamy. These cookies are light and refreshing, with a soft, chewy texture and a rich, lemony filling. Whether for a special occasion or an everyday treat, these cookies are sure to be a favorite among lemon lovers!
PrintStuffed Lemon Cookies
Stuffed Lemon Cookies are a delightful combination of soft, zesty lemon cookies with a creamy surprise center. The cookies have a bright, fresh lemon flavor, while the creamy filling adds richness and a touch of sweetness. These cookies are perfect for a special treat, a fun baking project, or for sharing with friends and family. They’re light, refreshing, and perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 18-20 stuffed lemon cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Lemon Cookie Dough:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the Lemon Cream Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest
For Rolling:
1/4 cup granulated sugar (for rolling the cookie dough balls)
Instructions
- Make the Lemon Cookie Dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be soft but firm enough to roll into balls.
- Make the Lemon Cream Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
- Assemble the Cookies: Scoop out about 1 tablespoon of dough and flatten it slightly with your hands. Place a small dollop of the lemon cream filling in the center (about 1 teaspoon), then top with another tablespoon of dough and seal the edges by pinching them together. Roll the filled dough into a ball. Roll the dough balls in granulated sugar, then place them on the prepared baking sheet, about 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The center should still be soft. Don’t overbake, as you want the cookies to stay soft and chewy. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Serve: Once cooled, enjoy these soft, stuffed lemon cookies with a cup of tea or as a sweet treat anytime!
Notes
Add a few white chocolate chips or a drizzle of white chocolate on top of the cookies for extra sweetness.
Use a flavored cream cheese, like honey or vanilla, to add a unique twist to the filling.
Substitute the lemon cream filling with lemon curd for a more intense lemon flavor.
Roll the cookies in colored sugar or sprinkles for a festive touch.
Nutrition
- Serving Size: 1 cookie
- Calories: Varies depending on ingredients used
- Sugar: Varies depending on the cream filling
- Sodium: Varies
- Fat: Varies depending on butter and cream cheese used
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies depending on cream cheese
- Cholesterol: Varies depending on eggs and cream cheese used
