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
Scale
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