Stuffed Lemon Cookies are a delightful citrus treat that brings together the tangy taste of fresh lemon with a creamy surprise inside. These cookies are perfect for lemon lovers or anyone looking for a unique dessert. The bright lemon flavor combined with a smooth cream cheese filling makes these cookies a crowd-pleaser, ideal for any occasion from tea parties to family gatherings.
Let’s take a look at the key ingredients you'll need to make these delicious stuffed lemon cookies.
INGREDIENTS
- All-Purpose Flour: 2 1/4 cups of all-purpose flour serve as the base of the dough, giving the cookies structure and a soft, tender texture.
- Baking Powder & Baking Soda: 1/2 teaspoon each of baking powder and baking soda help the cookies rise slightly and stay light and fluffy.
- Salt: A pinch of salt (1/4 teaspoon) enhances the sweetness of the cookies and balances the tangy lemon flavor.
- Butter: 1/2 cup of unsalted butter, softened, adds richness and a tender crumb to the cookies.
- Granulated Sugar: 1 cup of granulated sugar sweetens the dough while allowing the fresh lemon flavor to shine through.
- Egg: 1 large egg binds the dough together and adds moisture for a soft cookie texture.
- Vanilla Extract: 1 teaspoon of vanilla extract enhances the overall flavor and complements the lemon perfectly.
- Lemon Zest & Lemon Juice: 1 tablespoon of lemon zest and 1 tablespoon of fresh lemon juice bring a bright, citrusy flavor to the dough, making these cookies wonderfully tangy.
- Cream Cheese: 4 oz of softened cream cheese is used for the filling, adding a smooth, creamy center to the cookies.
- Powdered Sugar: 1/4 cup of powdered sugar is mixed with the cream cheese for the filling, providing a sweet and velvety texture.
- Additional Lemon Zest & Lemon Juice: 1 teaspoon of lemon zest and 1 teaspoon of lemon juice are added to the cream cheese filling to echo the lemon flavor from the cookie dough.
INSTRUCTIONS
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and allows for easy cleanup.
- Step 2: Mix the Dry Ingredients
- In a medium-sized bowl, whisk together 2 1/4 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set this mixture aside for later use.
- Step 3: Cream the Butter and Sugar
- In a separate large bowl, use a hand mixer or stand mixer to beat 1/2 cup of softened unsalted butter with 1 cup of granulated sugar. Beat the mixture for 2-3 minutes until it’s light, fluffy, and pale in color. This step helps create a soft and tender cookie texture.
- Step 4: Add Wet Ingredients
- Mix in 1 large egg, 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and 1 tablespoon of fresh lemon juice. Beat until the mixture is fully combined and smooth. The lemon zest and juice add that refreshing, tangy flavor that makes these cookies so special.
- Step 5: Combine Wet and Dry Ingredients
- Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix the dough, as this can make the cookies tough. You want to mix just enough to bring everything together.
- Step 6: Prepare the Cream Cheese Filling
- In a small bowl, beat 4 oz of softened cream cheese with 1/4 cup of powdered sugar, 1 teaspoon of lemon zest, and 1 teaspoon of lemon juice until smooth and creamy. This creamy filling is what makes these cookies extra indulgent.
- Step 7: Shape and Fill the Cookies
- Take about 1 tablespoon of cookie dough, flatten it in your palm, and place 1 teaspoon of the cream cheese filling in the center. Wrap the dough around the filling and roll it into a ball. Repeat this process with the remaining dough and filling.
- Step 8: Bake the Cookies
- Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
- Serve Stuffed Lemon Cookies fresh from the oven or once they have cooled completely. The creamy lemon filling inside makes them a refreshing treat for any occasion.
- For extra presentation, you can dust the cookies with a bit of powdered sugar or add a light lemon glaze over the top by mixing powdered sugar with lemon juice.
- These cookies are perfect for spring and summer gatherings, afternoon tea, or even as a light dessert after dinner.
- Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week, but make sure to bring them to room temperature before serving for the best texture.
Helpful Notes
- Be sure to use fresh lemon juice and zest for the best flavor. The fresh lemon gives the cookies their bright, citrusy taste that pairs perfectly with the sweet cream cheese filling.
- If the dough is too sticky when shaping, you can chill it in the refrigerator for about 10-15 minutes to make it easier to handle.
- If you prefer a sweeter cookie, feel free to increase the amount of powdered sugar in the filling, or drizzle a sweet lemon glaze over the top after baking.
Tips from well-known chefs
- Ina Garten: For an extra burst of flavor, add a small amount of lemon extract to the cookie dough along with the lemon zest and juice.
- Gordon Ramsay: Make sure the butter is at room temperature when you cream it with the sugar. This helps create a light, airy texture for the cookies.
- Rachael Ray: For a fun variation, try using lime or orange zest and juice instead of lemon to create a different citrus flavor profile.