If you’re looking for a dessert that’s bursting with fresh citrusy flavor and features a delightful surprise in every bite, these Stuffed Lemon Cookies are guaranteed to become a new favorite in your baking repertoire. Imagine soft, pillowy cookies with the invigorating zing of lemon, each one hiding a creamy, dreamy center of sweetened cream cheese. Whether you’re welcoming guests, baking with kids, or just craving something uniquely delicious, Stuffed Lemon Cookies always deliver that wow-factor both in taste and presentation.
Ingredients You’ll Need
These essential ingredients create magic together, striking that perfect balance between tart, sweet, and rich. Each component plays its part in flavor, texture, and even the sunshiny color of Stuffed Lemon Cookies.
- Unsalted Butter (1/2 cup, softened): Gives your cookies a tender, melt-in-your-mouth texture and decadent flavor.
- Granulated Sugar (3/4 cup): Provides sweetness and helps create that crackly surface we all adore.
- Large Egg (1): Binds the dough and ensures a soft, chewy crumb.
- Lemon Zest (1 tablespoon): Packs bright, fragrant citrus flavor right into the cookie.
- Fresh Lemon Juice (2 tablespoons): Adds fresh tartness that makes the whole cookie sing.
- Vanilla Extract (1/2 teaspoon): Balances out the lemon with a hint of warmth and sweetness.
- All-Purpose Flour (1 3/4 cups): Forms the structure of the cookies for the perfect bite.
- Baking Powder (1/2 teaspoon): Gives lift and lightness to each cookie.
- Baking Soda (1/4 teaspoon): Helps with browning and softness, working alongside the baking powder.
- Salt (1/4 teaspoon): Enhances flavor and balances all the sweetness and tartness.
- Cream Cheese (4 ounces, softened): The star of the creamy filling, adding a luscious surprise to each bite.
- Powdered Sugar (2 tablespoons for filling, plus extra for rolling): Sweetens the cream cheese and creates a gorgeous “snowy” cookie exterior.
How to Make Stuffed Lemon Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and granulated sugar together in a large mixing bowl. You’re looking for a light, fluffy texture – this helps create those beautifully soft Stuffed Lemon Cookies and ensures every bite is rich and satisfying.
Step 2: Add the Wet Ingredients
Beat in the egg, zest, lemon juice, and vanilla. The lemon zest and juice provide that gorgeous citrus aroma and pop of tartness, while the egg brings everything together for a cohesive dough.
Step 3: Whisk and Combine the Dry Ingredients
In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined. This step is key to achieving the cookie’s signature tender yet structured crumb.
Step 4: Chill the Dough
Cover and chill the dough for at least 30 minutes. Chilling helps the flavors meld and firms up the dough, making it so much easier to handle when stuffing your Stuffed Lemon Cookies later on.
Step 5: Prepare the Cream Cheese Filling
Meanwhile, stir together the softened cream cheese and 2 tablespoons of powdered sugar until perfectly smooth. This filling is the heart of your Stuffed Lemon Cookies – creamy, sweet, and slightly tangy.
Step 6: Shape and Fill the Cookies
Scoop about a tablespoon of dough, flatten it gently in your palm, and spoon a teaspoon of cream cheese filling in the center. Carefully fold the dough over the filling and roll into a neat ball. Be sure the cream cheese is sealed inside so each cookie gets its own secret pocket of goodness!
Step 7: Roll in Powdered Sugar and Chill
Roll each dough ball generously in powdered sugar and arrange them on a parchment-lined baking sheet. To help your Stuffed Lemon Cookies keep their shape and oozy centers, chill the tray for another 10 minutes before baking.
Step 8: Bake to Perfection
Pop your cookies into a preheated 350°F oven and bake for 10 to 12 minutes. The edges should be just set and the tops lightly crinkled – that’s when you know they’re ready. Let them cool for a few minutes on the baking sheet before transferring to a wire rack to finish cooling. Patience at this stage means the filling will set just right!
How to Serve Stuffed Lemon Cookies
Garnishes
For a picture-perfect finish, dust your Stuffed Lemon Cookies with a final snowfall of powdered sugar just before serving. If you’re feeling fancy, a sprinkle of finely grated lemon zest or delicate candy lemon peels can turn each cookie into a bakery-worthy treat.
Side Dishes
Pairing these cookies with a cup of hot Earl Grey, a glass of cold milk, or even a scoop of creamy vanilla ice cream makes for an indulgent snack or elegant dessert plate. Their bright flavor also complements fresh berries or fruit salad beautifully for a lighter side.
Creative Ways to Present
Show off your Stuffed Lemon Cookies by stacking them on a tiered cake stand or packaging them in a pretty box with tissue paper as a homemade gift. For parties, arrange them in nests of shredded lemon zest or edible flowers for a fun, spring-inspired display that nobody will forget.
Make Ahead and Storage
Storing Leftovers
To keep Stuffed Lemon Cookies at their best, store them in an airtight container in the refrigerator for up to five days. They’ll stay soft and the filling will remain creamy and luscious – just the way you want them.
Freezing
If you’d like to save some for later, Stuffed Lemon Cookies freeze beautifully, baked or unbaked. Freeze the filled and rolled dough balls on a tray, transfer to a freezer bag, and bake straight from the freezer when the craving hits. Already baked? Just freeze them in layers separated by parchment. Thaw overnight in the fridge before serving.
Reheating
Bring cookies to room temperature if refrigerated, or give chilled cookies a quick zap in the microwave (about 10 seconds) for that gooey filling. If you’ve frozen baked cookies, let them defrost in the fridge, then warm gently before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
For the best flavor in Stuffed Lemon Cookies, fresh lemon juice is really the way to go. Bottled juice can taste flat or bitter, so if possible, grab a real lemon or two for that bright, zesty punch.
What if I don’t have cream cheese on hand?
If you’re out of cream cheese, you can improvise with mascarpone for a similar texture, or even use a thick lemon curd or sweetened ricotta for a twist. The filling will change, but the cookies will still be delicious!
Can I make these cookies gluten-free?
Absolutely! Simply swap in your favorite 1:1 gluten-free baking blend for the all-purpose flour. You might notice a slightly different texture, but the stuffed lemony magic will remain.
How do I stop the filling from leaking out?
Be sure you completely seal the dough around the cream cheese filling, pinching any seams closed before you roll into balls. Also, chilling the filled dough balls before baking helps set the structure so the filling stays put.
Can I double the recipe for a crowd?
Yes! Stuffed Lemon Cookies are a hit at parties, so go right ahead and double (or even triple) the ingredients. Just remember to chill your dough and work in batches if your baking sheet is getting crowded.
Final Thoughts
Whether you’re a seasoned baker or just looking for a delightful weekend project, these Stuffed Lemon Cookies are a little bit magical and a whole lot of fun. There’s nothing quite like the look of surprise when someone bites in and discovers the creamy center! Give them a try for your next get-together or bake a batch just for yourself—you deserve a treat as special as these.
Print
Stuffed Lemon Cookies Recipe
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling)
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Stuffed Lemon Cookies are a delightful treat with a burst of citrusy flavor in every bite. A soft, lemon-infused dough filled with a sweet cream cheese center, these cookies are perfect for any occasion.
Ingredients
Cookies:
- 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
Filling:
- 4 ounces cream cheese (softened)
- 2 tablespoons powdered sugar
- Extra powdered sugar for rolling
Instructions
- Prepare Cookie Dough: In a mixing bowl, beat the butter and sugar until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Chill the dough for 30 minutes.
- Make Filling: In a small bowl, beat the cream cheese with 2 tablespoons powdered sugar until smooth.
- Assemble Cookies: Scoop out 1 tablespoon of cookie dough, flatten it slightly, and place 1 teaspoon of the cream cheese filling in the center. Fold the dough around the filling and roll into a ball. Repeat with remaining dough. Roll each dough ball in powdered sugar and place on a parchment-lined baking sheet. Chill again for 10 minutes.
- Bake: Preheat oven to 350°F and bake for 10–12 minutes or until edges are set and tops are slightly crinkled. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra lemon flavor, add 1/4 teaspoon lemon extract to the dough.
- Cookies can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
