Stuffed Lemon Cookies (Print Version)
Ingredients:
01 -
2 1/4 cups all-purpose flour.
02 -
1/2 teaspoon baking powder.
03 -
1/2 teaspoon baking soda.
04 -
1/4 teaspoon salt.
05 -
1/2 cup unsalted butter, softened.
06 -
1 cup granulated sugar.
07 -
1 large egg.
08 -
1 teaspoon vanilla extract.
09 -
1 tablespoon lemon zest.
10 -
1 tablespoon fresh lemon juice.
11 -
4 oz cream cheese, softened.
12 -
1/4 cup powdered sugar.
13 -
1 teaspoon lemon zest.
14 -
1 teaspoon fresh lemon juice.
Instructions:
01 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together 2 1/4 cups of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set aside.
03 -
In a separate bowl, beat 1/2 cup of softened butter with 1 cup of granulated sugar until light and airy, about 2-3 minutes.
04 -
Mix in 1 large egg, 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and 1 tablespoon of fresh lemon juice until fully combined.
05 -
Gradually add the dry ingredients to the wet mixture and mix until just incorporated. Be careful not to overmix.
06 -
In a separate bowl, combine 4 oz of softened cream cheese, 1/4 cup of powdered sugar, 1 teaspoon of lemon zest, and 1 teaspoon of fresh lemon juice. Stir until smooth and creamy.
07 -
Scoop about 1 tablespoon of cookie dough and flatten it in your palm. Place 1 teaspoon of the cream cheese filling in the center, then fold the dough over to seal it and form a ball.
08 -
Place the dough balls on the prepared baking sheet, spacing them apart. Repeat with the remaining dough and filling. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
Notes:
01 -
Stuffed Lemon Cookies offer a burst of citrus flavor with a creamy filling inside. The combination of zesty lemon and rich cream cheese creates a delightful balance of tangy and sweet. These cookies are perfect for lemon lovers looking for a twist on a classic cookie recipe.