Oh, friends, get ready for a treat! I’m beyond thrilled to share this Soft and Zesty Lemon Stuffed Cookies Recipe with you today. There’s something incredibly special about biting into a soft, pillowy cookie and being greeted with a tangy, lemony surprise at the center! If you love a mix of sweetness and citrusy zest, these cookies will become your new obsession. I can already picture your kitchen filled with the warm, fragrant aroma of lemons—absolutely heavenly!
Ingredients
For the Cookie Dough:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 2 cups (240g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Lemon Filling:
- 1/4 cup (60g) cream cheese, softened
- 1/4 cup (50g) powdered sugar
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
For Rolling:
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) powdered sugar
How to Make Lemon Stuffed Cookies: Step By Step
Step 1: Prepare the Lemon Filling
Start by making the creamy lemon filling. In a small bowl, mix together the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth. Cover the bowl and pop it in the fridge while you prepare the cookie dough.
Step 2: Make the Cookie Dough
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add in the egg, vanilla extract, lemon juice, and lemon zest, mixing until everything is combined.
Next, in a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to your wet ingredients, stirring until a soft dough forms. The dough should feel a little sticky but manageable.
Step 3: Form the Cookies
Take about 1 tablespoon of dough and flatten it in the palm of your hand. Add about 1/2 teaspoon of the lemon filling into the center of the dough, then carefully fold the dough around the filling to seal it completely. Roll the cookie into a ball. Repeat with the remaining dough and filling.
Step 4: Coat and Bake
In one bowl, add the granulated sugar, and in another bowl, add the powdered sugar. Roll each cookie ball first in granulated sugar and then in powdered sugar, ensuring a generous coating.
Place the cookies on a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set but the center is still soft. The smell when these cookies are in the oven—oh my goodness, it’s pure lemony bliss!
Step 5: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed fresh when the centers are still gooey and the lemon flavor is at its peak!
Details And Nutritional Information
Details:
- Prep Time: 20 minutes
- Chill Time: 15 minutes (optional, for the filling)
- Cook Time: 10-12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
Nutrition (Per Serving):
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
Notes And Tips for Perfect Lemon Stuffed Cookies
- Chill the filling: Make sure your lemon cream cheese filling is chilled before you start stuffing the cookies. This helps it stay intact while baking.
- Don’t overbake: You want these cookies to stay soft and slightly underbaked in the center. They’ll continue to firm up as they cool.
- Use fresh lemons: The brightness of fresh lemon juice and zest is what really elevates these cookies. Bottled lemon juice just won’t have the same punch!
Frequently Asked Questions
How do I store lemon stuffed cookies?
You can store these lemon stuffed cookies in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, store them in the fridge for up to a week, but be sure to let them come to room temperature before enjoying them for that soft, gooey center.
Can I freeze lemon stuffed cookies?
Yes! To freeze, arrange the unbaked, stuffed dough balls on a tray and freeze them until solid. Once frozen, transfer them to a freezer bag. When you’re ready to bake, simply add a couple of extra minutes to the baking time. Baked cookies can also be frozen for up to 3 months—just thaw and enjoy!
Can I make the dough in advance?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just make sure to wrap it tightly to keep it from drying out.
These lemon stuffed cookies are truly a game-changer. The combination of soft cookie dough and tangy lemon filling will have everyone asking for the recipe. So, go ahead, give them a try, and let me know how they turn out! Happy baking!
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Lemon Stuffed Cookies – Perfect for Lemon Lovers!
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft and Zesty Lemon Stuffed Cookies are the perfect combination of a sweet, soft cookie with a tangy lemon cream cheese center. Bursting with citrus flavor, they’re easy to make and perfect for any lemon lover! Bake these for a refreshing dessert that’s sure to impress.
Ingredients
For the Cookie Dough:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 2 cups (240g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Lemon Filling:
- 1/4 cup (60g) cream cheese, softened
- 1/4 cup (50g) powdered sugar
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
For Rolling:
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) powdered sugar
Instructions
- Prepare the Lemon Filling: In a small bowl, mix together cream cheese, powdered sugar, lemon juice, and lemon zest until smooth. Chill the filling in the fridge.
- Make the Cookie Dough: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add in the egg, vanilla extract, lemon juice, and lemon zest. Mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Form the Cookies: Take 1 tablespoon of dough, flatten it in your hand, and place 1/2 teaspoon of chilled lemon filling in the center. Seal the dough around the filling and roll it into a ball.
- Roll the Cookies: Roll each cookie ball first in granulated sugar, then in powdered sugar to fully coat.
- Bake: Place the cookie balls on a parchment-lined baking sheet, about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until the edges are set but the centers remain soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Tip: For best results, chill the filling before stuffing the cookies to keep it from melting during baking.
- Substitutions: You can use lemon curd or white chocolate as alternative fillings.
- Storing: These cookies stay fresh at room temperature in an airtight container for up to 3 days or in the fridge for up to a week.
- Make-Ahead: Prepare the dough and refrigerate it for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American