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
Scale
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.
