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
Scale
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.
