Stuffed Lemon Cookies

Bite into the zesty magic of Stuffed Lemon Cookies – a delightful combination of soft, tangy lemon cookie dough wrapped around a creamy, sweet filling. Perfect for citrus lovers and those craving a refreshing twist on a classic treat, these cookies are a wonderful addition to any dessert table or as a sweet pick-me-up with a cup of tea.

Why You’ll Love This Recipe

I absolutely love these Stuffed Lemon Cookies because they’re the perfect balance of sweet and tart. The soft, melt-in-your-mouth cookie dough pairs perfectly with the creamy, tangy lemon filling. The dough is lightly crisp on the outside, and once you take a bite, you get a burst of lemony goodness that makes these cookies feel like a fresh, citrusy indulgence. Plus, they’re easy to make and ideal for sharing with family or friends during a sunny afternoon!

Ingredients

For the Cookie Dough:

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 teaspoon vanilla extract

1/2 cup powdered sugar (for rolling)

For the Filling:

4 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

1/2 teaspoon lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the egg, lemon zest, lemon juice, and vanilla extract until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

In a separate bowl, mix together the cream cheese, powdered sugar, lemon juice, and lemon zest for the filling until smooth and creamy.

Scoop tablespoon-sized portions of dough and flatten them slightly with your hands. Place a small spoonful of the cream cheese filling in the center and fold the edges of the dough over to seal the filling inside.

Roll the cookie dough ball in powdered sugar and place it on the prepared baking sheet.

Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 cookies

Prep Time: 15 minutes

Cooking Time: 10-12 minutes

Total Time: 25-27 minutes

Storage/Reheating

To store these Stuffed Lemon Cookies, I recommend placing them in an airtight container at room temperature for up to 4-5 days. If you’d like to keep them fresh for longer, you can store them in the refrigerator for up to a week. To reheat, simply warm them in the microwave for a few seconds or place them in the oven at a low temperature to soften them up.

Related Recipes:

• Lemon Cheesecake Bars
• Blueberry Lemon Cookies
• Cheesecake Stuffed Chocolate Chip Cookies

FAQs

Can I use a different flavor for the filling?

Absolutely! While lemon filling pairs beautifully with the lemony dough, you could try using cream cheese and strawberry, blueberry, or orange zest to switch things up.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days. Just be sure to let it come to room temperature before scooping and baking.

How can I make these cookies gluten-free?

To make these cookies gluten-free, swap the all-purpose flour for a gluten-free flour blend that can substitute one-for-one. Make sure the baking soda and other ingredients are gluten-free as well.

Can I freeze these cookies?

Yes, you can freeze these cookies before baking. After assembling them, place the unbaked cookie balls on a baking sheet, freeze them until solid, and then transfer them to a zip-top bag or airtight container. When you’re ready to bake, just place them on a parchment-lined sheet and bake as directed, adding a minute or two if needed.

Can I use regular sugar instead of powdered sugar for rolling the cookies?

While powdered sugar gives the cookies that signature coating, you can use regular sugar in a pinch. It won’t have quite the same melt-in-your-mouth texture, but it will still work fine.

Conclusion

Stuffed Lemon Cookies are an irresistible treat that combines the brightness of lemon with the creamy sweetness of a filling. They’re perfect for anyone who enjoys citrusy desserts and are a fun way to spice up your cookie game. Whether you’re baking for a special occasion or just because, these cookies are sure to bring a little sunshine to your day!