Name: Stuffed Lemon Cookies
Prep time: 15 min
Cook time: PT-485590H48M21S
Total time: PT-485590H48M21S
Cuisine: American
Ingredients: 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; 1/2 cup powdered sugar (for rolling); For the Filling: 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon lemon juice; 1/2 teaspoon lemon zest

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Bite into the zesty magic of these Stuffed Lemon Cookies – a delightful combination of soft, tangy lemon cookie dough wrapped around a creamy, sweet filling. Perfect for citrus lovers and anyone craving a refreshing twist on a classic treat, these cookies are sure to brighten your day with their refreshing flavor and delightful texture.

Ingredients

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg

1 tablespoon lemon zest

2 tablespoons lemon juice

½ teaspoon vanilla extract

½ cup powdered sugar (for rolling)

For the Filling:

4 oz cream cheese, softened

¼ cup powdered sugar

1 teaspoon lemon juice

½ teaspoon lemon zest

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

Beat in the egg, lemon zest, lemon juice, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a separate bowl, mix together the cream cheese, powdered sugar, lemon juice, and lemon zest for the filling until smooth and creamy.

Scoop tablespoon-sized portions of dough and flatten them slightly with your hands. Place a small spoonful of the cream cheese filling in the center of each piece of dough, then fold the edges of the dough over to seal the filling inside.

Roll each cookie dough ball in powdered sugar and place it on the prepared baking sheet.

Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 cookies

Prep Time: 15 minutes

Cooking Time: 10-12 minutes

Total Time: 25-27 minutes

Variations

If I’m feeling adventurous, I sometimes play with the filling and try adding a little bit of lemon curd for an extra burst of tang. You can also try using a mix of citrus zest like lime or orange for a unique twist. For an added crunch, I might sprinkle a bit of finely chopped pistachios or almonds in the dough before sealing the filling inside.

Storage/Reheating

I like to store these cookies in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, I recommend refrigerating them, where they'll stay fresh for up to a week. To reheat, I simply microwave them for about 10-15 seconds to soften them back up, or I enjoy them cold straight from the fridge!

FAQs

Can I use a different type of cheese for the filling?

You could try using mascarpone or ricotta cheese in place of cream cheese for a different texture and flavor, though cream cheese gives it the perfect balance of tanginess and creaminess.

Can I make these cookies ahead of time?

Yes! You can prepare the dough and filling ahead of time, then store them separately in the fridge. When you're ready to bake, just assemble and bake them fresh.

Can I freeze these cookies?

Absolutely! You can freeze the cookie dough before baking, either as individual balls or after forming them into cookies. Just place the cookies on a baking sheet in the freezer until solid, then transfer to a freezer-safe bag. When you're ready to bake, just pop them in the oven straight from the freezer and add a few extra minutes to the baking time.

Can I make these gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, and make sure that your baking soda and other ingredients are certified gluten-free. The texture may vary slightly, but they should still turn out delicious!

How do I know when the cookies are done?

The cookies are ready when the edges are lightly golden. Since these are soft cookies, they may seem slightly underdone in the center, but they will firm up as they cool.

Conclusion

These Stuffed Lemon Cookies are a perfect balance of tangy and sweet, with a soft, chewy texture and a creamy filling that makes them irresistible. Whether for a special occasion or just a treat to enjoy on a quiet afternoon, they’re sure to satisfy your citrus cravings. I love how simple they are to make but how impressive they look once they’re done. Enjoy every zesty, sweet bite.

Recipe:

Stuffed Lemon Cookies

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Author: Cheryl
Total Time: 25-27 minutes
Yield: 12 cookies
Diet: Vegetarian

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Description

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the egg, lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a separate bowl, mix together the cream cheese, powdered sugar, lemon juice, and lemon zest for the filling until smooth and creamy.
Scoop tablespoon-sized portions of dough and flatten them slightly with your hands. Place a small spoonful of the cream cheese filling in the center of each piece of dough, then fold the edges of the dough over to seal the filling inside.
Roll each cookie dough ball in powdered sugar and place it on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.