If you have a craving for something delightfully tangy yet sweet, then this Lemon Stuffed Cookies Recipe is going to be your new favorite go-to treat! Picture soft, buttery cookies with a burst of zesty lemon cream nestled right in the middle, offering a refreshing twist on classic lemon desserts. These cookies perfectly balance bright citrus flavors with a smooth, creamy center that will have you reaching for just one more. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, this recipe promises an irresistible combination of textures and tastes that feels like a sunny day captured in every bite.
Ingredients You’ll Need
Getting the ingredients together for these Lemon Stuffed Cookies is straightforward, featuring pantry staples and a few fresh additions. Each element plays a vital role—bringing richness, citrus brightness, or the perfect soft cookie texture to your dessert.
- Unsalted butter, 1/2 cup: Adds a creamy richness and tender crumb to the cookie base.
- Granulated sugar, 1 cup: Sweetens the dough while helping with that lovely slight crisp edge.
- Large egg, 1: Binds all ingredients together, giving structure without weighing down the cookies.
- Lemon zest of 1 lemon: Bursts with bright citrus oils, infusing your dough with fresh lemon aroma.
- Fresh lemon juice, 2 tablespoons: Offers tangy flavor that cuts through the sweetness beautifully.
- All-purpose flour, 1 1/2 cups: Forms the sturdy base of the dough that holds everything perfectly.
- Baking soda, 1/2 teaspoon: Gives a gentle lift and lightness to your cookies.
- Salt, 1/4 teaspoon: Enhances all other flavors and balances sweetness.
- Cream cheese, 4 oz, softened: Creates a luscious, creamy filling with just the right tang.
- Powdered sugar, 1/4 cup + for dusting: Smooths the cream cheese filling and adds a soft sweetness topping.
- Additional lemon zest, 1 teaspoon: Brings out extra lemon flavor in the filling.
- Additional fresh lemon juice, 1 tablespoon: Brightens and freshens the cream cheese center.
How to Make Lemon Stuffed Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by creaming together the softened butter and granulated sugar until light and fluffy—this step infuses your dough with air, resulting in soft, tender cookies. Add the egg, lemon zest, and freshly squeezed lemon juice, mixing well to combine all those bright flavors. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually fold these dry ingredients into the wet mixture. The dough should come together smoothly, with a lovely lemon scent hinting what’s coming next.
Step 2: Make the Cream Cheese Filling
For the luscious lemon cream center, blend the softened cream cheese with powdered sugar, additional lemon zest, and the extra bit of lemon juice until silky and smooth. This filling is where that creamy, tangy magic happens that turns simple cookies into an unforgettable treat. Make sure the filling is well combined without lumps—your cookies deserve it!
Step 3: Assemble the Cookies
Preheat your oven to the perfect temperature. Take portions of the cookie dough and flatten them slightly in your hand. Spoon a small dollop of the lemon cream cheese filling in the center, then carefully fold the dough around it, sealing the filling inside. Roll gently into a ball and place on your baking sheet, leaving enough space between each cookie for gentle spreading.
Step 4: Bake and Cool
Bake the cookies until they are lightly golden around the edges but still soft—usually about 12 to 15 minutes depending on your oven. As soon as you pull them out of the oven, let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar just before serving for that extra touch of sweetness and a pretty finish.
How to Serve Lemon Stuffed Cookies Recipe
Garnishes
Adding a little something extra can really make your cookies shine. Consider dusting with powdered sugar, sprinkling with finely chopped lemon zest, or even a light drizzle of simple lemon glaze to amplify that citrus pop. Fresh mint leaves can also add a subtle herbaceous note if you’re aiming for an elegant touch.
Side Dishes
These lemon-stuffed cookies are delightful on their own but make an even better pairing alongside a scoop of vanilla ice cream or a cup of hot tea with lemon. For brunch or festive occasions, serve them with fresh berries to complement their tangy, creamy profile and bring a burst of natural sweetness to your dessert platter.
Creative Ways to Present
Presentation matters when you want to impress! Arrange your cookies on a decorative plate lined with lemon slices or edible flowers for a charming giveaway of their flavor inside. For gatherings, place them in pretty pastry boxes or cellophane bags tied with yellow ribbon for a sunny gift everyone will appreciate.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover lemon stuffed cookies in an airtight container at room temperature for up to three days. This keeps the cookies soft while preserving the bright lemon filling flavor. Just make sure they are fully cooled before storing to avoid condensation, which might soften the texture too much.
Freezing
If you want to make these cookies ahead of time, they freeze beautifully either before or after baking. Wrap individual dough balls tightly in plastic wrap and place in a freezer-safe container or bag for up to two months. When ready to bake, thaw in the fridge before preparing as usual.
Reheating
To enjoy your cookies warm and melty, gently reheat them in a preheated oven at 300°F for about 5-7 minutes. Avoid microwaving if you want to keep that slightly crisp edge; the oven will revive them perfectly while keeping the luscious lemon filling luscious and soft.
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can add flavor, fresh lemon juice provides a brighter, more natural tartness essential for truly vibrant lemon stuffed cookies. For best results, stick with fresh juice.
What if I don’t have cream cheese on hand?
Cream cheese is key for the creamy filling, but you could try mascarpone or ricotta as alternatives. These will alter the texture slightly but still offer a rich, tangy center.
Can these cookies be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. Just ensure it has the right xanthan gum or binder for structure, and your cookies will turn out equally scrumptious.
How do I prevent the filling from leaking during baking?
Make sure to seal the dough completely around the cream cheese filling and avoid overfilling. Chilling the dough balls briefly before baking can also help maintain their shape and keep the filling nestled inside.
Are these cookies suitable for freezing after baking?
Yes, lemon stuffed cookies freeze very well baked. Store them in an airtight container, and thaw at room temperature or warm gently in the oven before serving for a freshly baked taste.
Final Thoughts
There is something undeniably joyful about biting into a cookie that surprises you with a luscious lemon center. This Lemon Stuffed Cookies Recipe brings together freshness and indulgence in a way that’s truly special, whether you’re sharing them with loved ones or keeping them as a sweet little secret for yourself. Trust me, once you make this recipe, it will become a cherished staple in your baking repertoire, brightening your kitchen and your day with every batch.
Print
Lemon Stuffed Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Stuffed Lemon Cookies are a delightful treat featuring a soft, buttery cookie infused with fresh lemon zest and juice, filled with a creamy lemon-cream cheese center. Perfectly balanced with a dusting of powdered sugar, these cookies offer a bright, tangy flavor that is both refreshing and indulgent.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
For Dusting
- Powdered sugar, for dusting
Instructions
- Prepare the filling: In a medium bowl, combine the softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice. Mix until smooth and creamy. Set aside in the refrigerator to chill while you prepare the cookie dough.
- Make the cookie dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, and lemon juice until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape the cookies: Preheat your oven to 350°F (175°C). Scoop out about a tablespoon of dough and flatten it in your hand. Place a small spoonful of the cream cheese filling in the center, then fold the dough around the filling to form a ball, ensuring the filling is completely enclosed.
- Bake: Place the stuffed dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the cookies remain soft.
- Cool and dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar before serving.
Notes
- Ensure the cream cheese is fully softened for a smooth filling.
- You can adjust the lemon zest and juice amounts to taste for more or less lemon flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Be careful not to overbake these cookies; they should remain soft and tender.
