Description
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.
Ingredients
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)
4 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon lemon juice
1/2 teaspoon lemon zest
Instructions
- 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.
Notes
To store these cookies, place them in an airtight container at room temperature for up to 4-5 days.
If you’d like to keep them fresh for longer, store them in the refrigerator for up to a week.
To reheat, warm the cookies in the microwave for a few seconds or place them in the oven at a low temperature.
For gluten-free cookies, swap the all-purpose flour for a gluten-free flour blend that substitutes one-for-one.
You can freeze the unbaked cookies. After assembling them, freeze until solid, then transfer them to a zip-top bag or airtight container.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 150 kcal per cookie
