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
Scale
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.
