There is something utterly delightful about a cookie that hides a luscious surprise inside, and the Stuffed Lemon Cookies Recipe does exactly that with a burst of creamy lemony goodness nestled at its core. These cookies offer a perfect balance of zesty freshness from lemon zest and juice, combined with the rich softness of cream cheese filling, all wrapped in a tender, slightly crinkled exterior dusted with powdered sugar. Whether you’re baking for a cozy afternoon treat or a special gathering, this recipe is guaranteed to brighten the moment with every sweet, tangy bite.
Ingredients You’ll Need
Gathering the right ingredients is essential for creating the tender texture and vibrant lemon flavor that make these cookies so memorable. Every item in this list is simple yet crucial to achieving that perfect balance between tangy and sweet, and creamy and crumbly.
- 1/2 cup unsalted butter (softened): Adds richness and creates a soft, tender crumb in the cookie.
- 3/4 cup granulated sugar: Sweetens the dough while helping with structure and a slight crisp on the edges.
- 1 large egg: Binds ingredients together and contributes to the cookie’s moist texture.
- 1 tablespoon lemon zest: Brings vibrant, aromatic citrus flavor that wakes up your taste buds.
- 2 tablespoons fresh lemon juice: Enhances the lemony brightness and balances sweetness with natural tartness.
- 1/2 teaspoon vanilla extract: Adds warmth and depth to complement the lemon essence.
- 1 3/4 cups all-purpose flour: The sturdy base providing structure and softness when baked.
- 1/2 teaspoon baking powder: A gentle leavening agent to keep the cookies light and fluffy.
- 1/4 teaspoon baking soda: Helps with rise and a tender crumb by reacting with the lemon juice.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors throughout.
- 4 ounces cream cheese (softened): The creamy center that adds richness and tang, elevating these cookies to a new level.
- 2 tablespoons powdered sugar: Sweetens and smooths the cream cheese filling perfectly.
- Extra powdered sugar for rolling: Creates a beautiful snowy coating and a delicate outer texture.
How to Make Stuffed Lemon Cookies Recipe
Step 1: Cream Butter and Sugar
Start by beating the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial because it incorporates air, which helps give your cookies a tender, melt-in-your-mouth texture.
Step 2: Add Wet Ingredients
Next, mix in the egg, lemon zest, fresh lemon juice, and vanilla extract. These ingredients bring life to your dough with a wonderful fragrance and flavor, ensuring each bite is bright and inviting.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed, which is essential for the perfect rise and balanced taste.
Step 4: Form the Dough
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Be careful not to overmix, as this can toughen the cookies. Once combined, chill the dough for 30 minutes to make it easier to handle and to help develop the flavors.
Step 5: Prepare the Cream Cheese Filling
While the dough chills, beat the softened cream cheese with 2 tablespoons of powdered sugar until smooth and creamy. This luscious filling is what transforms these cookies from ordinary to extraordinary, infusing them with a tangy, rich center.
Step 6: Assemble the Cookies
Scoop out about 1 tablespoon of dough, flatten it slightly in your palm, and place 1 teaspoon of the cream cheese filling in the center. Fold the dough around the filling to seal it completely, and roll into a smooth ball. Repeat with the remaining dough and filling.
Step 7: Coat and Chill
Roll each dough ball generously in powdered sugar until well coated. Lay them out on a parchment-lined baking sheet, then chill again for 10 minutes. This step helps the cookies keep their shape and creates that signature crackled top when baked.
Step 8: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges are just set and the tops have a delicate crinkle. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Stuffed Lemon Cookies Recipe
Garnishes
Adding a little something extra can make these lemon cookies even more special. Consider sprinkling additional powdered sugar over the top just before serving for a snowy, irresistible finish. For a pop of color, a tiny twist of lemon peel or a few fresh mint leaves can also brighten the presentation beautifully.
Side Dishes
These cookies are wonderfully versatile. Pair them with a cup of bright, floral tea such as chamomile or earl grey to complement the citrus notes. Alternatively, a glass of cold milk or a light sparkling lemonade can make an easy yet thoughtful accompaniment that refreshes your palate.
Creative Ways to Present
For gatherings, arrange these stuffed lemon cookies on a tiered dessert stand alongside other citrus-themed treats to wow your guests. You could even sandwich two cookies together with a dollop of lemon curd or whipped cream for an elevated twist. Individually wrapping them in cellophane tied with a lemon-yellow ribbon also makes a charming homemade gift!
Make Ahead and Storage
Storing Leftovers
Your leftover stuffed lemon cookies can be kept fresh by storing them in an airtight container in the refrigerator for up to five days. The fridge helps preserve the cream cheese filling’s texture and flavor without drying out the cookie.
Freezing
If you want to prepare these delightful treats in advance, they freeze beautifully. Place the cookie dough balls on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. Bake straight from frozen, adding a minute or two to the baking time, for a fresh batch whenever you like.
Reheating
To enjoy your stored cookies warm, simply let them come to room temperature or warm them slightly in a low oven (about 300°F) for 5-7 minutes. This gentle heat revives their soft texture without compromising the delicate lemon cream cheese center.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Absolutely! Lemon extract can be used to boost the lemon flavor if fresh lemons are not available, but be sure to adjust the quantity carefully since extracts are more concentrated. The fresh juice does provide a nice natural tang, but extract is a convenient alternative.
Can these cookies be made dairy-free?
Yes, you can substitute dairy-free butter and a dairy-free cream cheese alternative to make these cookies suitable for a dairy-free diet. The texture and flavor might differ slightly, but they will still taste delicious and maintain that essential lemony cream cheese center.
Is it necessary to chill the dough twice?
Chilling the dough first makes it easier to handle, especially when stuffing the filling, while the second chill helps the cookies hold their shape and creates the lovely crackled tops during baking. Skipping these chills may lead to flatter, less tender cookies.
How long do these cookies stay fresh at room temperature?
Due to the cream cheese filling, it’s best to store these cookies in the refrigerator rather than at room temperature. Leaving them out for extended periods can affect the filling’s texture and freshness.
Can I make these cookies larger or smaller?
Certainly! Just adjust the baking time accordingly. Larger cookies may need a couple of extra minutes to bake through, while smaller ones will cook faster. Keep an eye on them to achieve that perfect soft yet set texture.
Final Thoughts
There is little that beats the joy of biting into a cookie bursting with creamy lemon goodness, and this Stuffed Lemon Cookies Recipe delivers that joy effortlessly. With its straightforward ingredients and clear steps, anyone can bring a little sunshine into their kitchen and hearts. So grab your mixing bowl, get zesting, and enjoy these delicious little treasures with those you love. Happy baking!
Print
Stuffed Lemon Cookies Recipe
- Prep Time: 20 minutes (plus 40 minutes chilling in total)
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling time)
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Stuffed Lemon Cookies feature a soft, buttery dough infused with fresh lemon zest and juice, and are filled with a creamy, sweetened cream cheese center. Rolled in powdered sugar and baked to perfection, they deliver a tender texture and a bright citrus flavor that makes them a perfect dessert or teatime treat.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
For Rolling and Finishing
- Extra powdered sugar for rolling
Instructions
- Prepare the dough: In a mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the egg, fresh lemon zest, lemon juice, and vanilla extract, then mix everything until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredient bowl, mixing until a soft dough forms. Avoid overmixing to maintain a tender texture.
- Chill the dough: Cover the dough and refrigerate for 30 minutes to firm up, making it easier to handle for stuffing.
- Prepare the cream cheese filling: While dough chills, beat the softened cream cheese together with 2 tablespoons of powdered sugar in a small bowl until smooth and creamy.
- Form the stuffed cookies: Scoop out about 1 tablespoon of dough, flatten it slightly in your palm, and place 1 teaspoon of the cream cheese filling in the center. Carefully fold the dough around the filling, sealing it completely, and roll it into a smooth ball. Repeat with remaining dough and filling.
- Coat the dough balls: Roll each filled dough ball in extra powdered sugar until fully coated. Place them evenly spaced on a parchment-lined baking sheet.
- Chill before baking: Refrigerate the coated dough balls on the baking sheet for an additional 10 minutes. This helps maintain their shape during baking.
- Preheat and bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges are set and the tops have a slight crinkled appearance.
- Cool the cookies: After baking, let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For extra lemon flavor, add 1/4 teaspoon lemon extract to the dough for a more intense citrus aroma.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cookies; thaw at room temperature before serving.
