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If you’re a fan of bright, zesty flavors combined with a tender, melt-in-your-mouth texture, this Stuffed Lemon Cookies Recipe is about to become your new favorite treat. Picture soft cookies bursting with a luscious, creamy lemon filling that perfectly balances sweet and tangy notes. These cookies are simple enough for a cozy afternoon bake but special enough to impress friends and family alike. Whether you’re craving a refreshing bite for spring or an all-year-round pick-me-up, these lemony delights deliver happiness in every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these irresistible cookies. Each item plays a crucial role—from the flour that provides structure to the fresh lemon zest that infuses vibrant citrus aroma throughout the dough. Trust me, these ingredients keep it simple yet pack maximum flavor and texture.
- 1 1/2 cups all-purpose flour: The base that gives the cookies their soft and chewy bite.
- 1/2 teaspoon baking soda: Helps the dough rise slightly and keeps the texture light.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1/2 cup unsalted butter, softened: Adds richness and tender crumb to the cookies.
- 1/2 cup granulated sugar: Sweetens the dough while helping with browning.
- 1 large egg: Binds the dough and contributes to a soft, cakey texture.
- 1 tablespoon lemon zest: Packs a fragrant punch of citrus that makes these cookies uniquely lemony.
- 2 tablespoons lemon juice: Adds brightness and the perfect hint of tartness.
- 1/2 teaspoon vanilla extract: Rounds out flavors with subtle warmth.
- 1/2 cup powdered sugar (for rolling): Creates a delicate sugary coating that’s instantly crave-worthy.
- 4 oz cream cheese, softened: The star of the filling, providing creamy tanginess.
- 1/4 cup powdered sugar: Sweetens the creamy filling just right.
- 1 teaspoon lemon juice: Ensures the filling has that fresh citrus kick.
- 1/2 teaspoon lemon zest: Boosts the filling’s lemon flavor to make every bite memorable.
How to Make Stuffed Lemon Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—this will help your cookies bake evenly and prevent sticking. Next, whisk together the flour, baking soda, and salt in a medium bowl. This simple mix lays down the foundation for your cookie dough’s texture and ensures your cookies rise just right.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air into the dough, which makes your cookies tender and helps them bake up with a beautiful crumb. Take your time here; it’s worth it!
Step 3: Add the Wet Ingredients
Beat in the egg, lemon zest, lemon juice, and vanilla extract until everything is well combined. The lemon zest and juice inject vivid, fresh citrus flavor that is simply unforgettable, while the vanilla rounds out the overall taste with warmth and depth.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix as that can make your cookies tough rather than soft and tender. The dough should come together easily but remain soft enough to shape.
Step 5: Prepare the Cream Cheese Filling
In a separate bowl, combine the softened cream cheese, powdered sugar, lemon juice, and lemon zest. Mix until smooth and creamy. This luscious filling is the magic center for these cookies, offering a lovely contrast in both flavor and texture to the soft lemon dough.
Step 6: Assemble Your Stuffed Lemon Cookies
Scoop tablespoon-sized portions of dough and gently flatten each with your hands. Add a small spoonful of the cream cheese filling in the center, then carefully fold and seal the edges around the filling so it’s fully enclosed. This step might require a gentle touch, but it’s worth every bit of effort to get that delightful surprise inside.
Step 7: Roll and Bake
Roll each dough ball in the powdered sugar until completely coated, then place them on the prepared baking sheet. Bake in the oven for 10 to 12 minutes, or until the edges are just turning golden. Let the cookies cool on the baking sheet briefly before moving them to a wire rack to cool completely—this helps them set perfectly without losing their delicate texture.
How to Serve Stuffed Lemon Cookies Recipe
Garnishes
For an extra pop of color and flavor, sprinkle a little more fresh lemon zest over the cooled cookies right before serving. You can also dust them with a light coating of powdered sugar to keep that classic, snowy look that beckons one more bite.
Side Dishes
These cookies pair wonderfully with a cup of hot tea or a glass of cold milk. A citrusy herbal tea such as chamomile with lemon or a light green tea enhances the lemon flavor of the cookies without overpowering them. For a brunch or afternoon treat, consider serving alongside fresh berries to complement the bright, zesty notes.
Creative Ways to Present
Turn your Stuffed Lemon Cookies Recipe into a charming gift by stacking them in a pretty tin tied with twine or offer them on a decorative platter dusted with powdered sugar and scattered lemon slices. You can also sandwich two cookies together with a dollop of lemon curd or additional cream cheese frosting for a fancy twist that dazzles guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your lemon cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 3 days. Keeping them sealed helps preserve that tender texture and keeps the cream cheese filling moist and flavorful.
Freezing
You can freeze these cookies if you want to prepare ahead or save leftovers. Freeze them in a single layer on a baking sheet first, then transfer to a freezer bag or airtight container. They maintain their texture and flavor for up to 2 months when frozen properly.
Reheating
To enjoy these cookies as if freshly baked, allow them to thaw at room temperature, then warm gently in a low oven for a few minutes if desired. Avoid microwaving directly as it can alter the texture, but a quick warm-up enhances the creamy filling and revives that lovely lemon aroma.
FAQs
Can I use low-fat cream cheese for the filling?
Yes, you can substitute low-fat cream cheese, but keep in mind the filling might be slightly less creamy and rich. Full-fat cream cheese tends to yield the best texture and flavor for this particular recipe.
What if I don’t have fresh lemons? Can I use bottled lemon juice?
Fresh lemon juice and zest really make a difference in flavor, offering brightness that bottled lemon juice can’t quite replicate. But if fresh lemons aren’t available, bottled lemon juice can work in a pinch—just use a bit less and adjust to taste.
Is it okay to make these cookies ahead of time?
Absolutely! You can prepare and shape the cookies, then freeze them before baking. When ready, just bake straight from frozen adding a minute or two to the baking time. This way, you’ll have fresh-baked treats anytime you want.
Can I substitute the butter with coconut oil or margarine?
Butter does provide a distinct flavor and tender crumb in these cookies, but you can experiment with coconut oil for a subtle twist, or margarine as a last resort. Keep in mind that texture and taste might vary slightly.
How do I know when the cookies are perfectly baked?
Look for lightly golden edges with soft centers. The cookies will firm up a bit as they cool, so try not to overbake. The ideal bake time is between 10 to 12 minutes, but ovens vary, so keep an eye on them towards the end.
Final Thoughts
I can’t recommend the Stuffed Lemon Cookies Recipe enough—it’s truly a delightful way to brighten any day with a burst of sunshine in cookie form. Whether you’re sharing with loved ones or treating yourself, these cookies bring together elegance, ease, and incredible flavor. I hope you enjoy baking and savoring them as much as I do!
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Print
Stuffed Lemon Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Stuffed Lemon Cookies are a delightful treat featuring a soft and tender lemon-infused cookie dough wrapped around a creamy, tangy lemon cream cheese filling. Perfectly dusted with powdered sugar, these cookies offer a refreshing citrus flavor balanced by a rich filling, making them an ideal dessert for gatherings or a special snack.
Ingredients
Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation into the dough.
- Cream Butter and Sugar: In a large bowl, using a mixer or by hand, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes, which helps to incorporate air for a tender cookie.
- Add Wet Ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract to the creamed mixture until fully combined, infusing the dough with fresh lemon flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain a tender texture.
- Prepare the Filling: In a separate bowl, mix together the softened cream cheese, powdered sugar, lemon juice, and lemon zest until the filling is smooth and creamy, providing a tangy center for the cookies.
- Shape Cookies with Filling: Scoop tablespoon-sized portions of dough and flatten slightly with your hands. Place a small spoonful of the cream cheese filling in the center, then fold and seal the edges of the dough completely around the filling to create stuffed cookie balls.
- Coat with Powdered Sugar: Roll each stuffed dough ball in powdered sugar to coat evenly. Place the coated cookie balls spaced apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges just begin to turn a light golden brown, indicating the cookies are cooked through without overbaking.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. This prevents them from breaking and ensures the filling sets nicely.
Notes
- For best results, ensure the cream cheese is fully softened before mixing for a smooth filling.
- Do not overmix the dough to keep the cookies tender and soft.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; wrap individually and freeze for up to 2 months.
- If desired, add a pinch of finely chopped fresh herbs like thyme or basil to the filling for a unique twist.
