Name: Stuffed Lemon Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1/2 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 4 ounces cream cheese, softened; 2 tablespoons powdered sugar; 1 teaspoon lemon zest; 1/4 cup powdered sugar

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If you’re a lemon dessert lover or just looking for a cookie recipe that’s unexpected and truly irresistible, you will fall head over heels for these Stuffed Lemon Cookies. Imagine the combination of pillowy, zesty lemon cookie dough wrapped around a hidden core of lemon-kissed cream cheese, all rolled in a snowy blanket of powdered sugar. Each bite offers a burst of citrus and creamy surprise, making them the ultimate treat to brighten up any gathering or sweet snack moment. Whether you’re a longtime lemon fan or simply seeking a twist on your usual cookie lineup, these are about to become your new favorite guilty pleasure.

Stuffed Lemon Cookies Recipe - Recipe Image

Ingredients You’ll Need

What makes Stuffed Lemon Cookies exceptional is how a handful of carefully chosen ingredients come together to create magic. Each one plays a vital role, from boosting that sunshiny lemon flavor to building the perfect tender crumb and luscious filling.

Unsalted butter (1/2 cup, softened): The base for soft, rich dough; make sure it’s at room temperature for easy creaming.
Granulated sugar (3/4 cup): Sweetens and helps develop a brilliantly tender texture and golden edges.
Large egg (1): Binds everything together, giving the cookies structure.
Fresh lemon juice (2 tablespoons): Adds zippy citrus punch in both flavor and aroma.
Lemon zest (1 tablespoon plus 1 teaspoon, divided): Intensifies the lemon brightness in both dough and filling; zest straight over the bowl to catch the flavorful oils.
Vanilla extract (1/2 teaspoon): Offers a subtle depth that balances the lemon.
All-purpose flour (1 3/4 cups): The sturdy backbone that keeps the cookies soft but not cakey.
Baking soda (1/2 teaspoon): Helps the cookies rise and get their light texture.
Salt (1/4 teaspoon): Just enough to enhance all the natural flavors.
Cream cheese (4 ounces, softened): The creamy heart of each cookie; brings decadent richness to every bite.
Powdered sugar (2 tablespoons for filling, 1/4 cup for rolling): Sweetens the filling and creates a pretty, crackled finish.

How to Make Stuffed Lemon Cookies

Step 1: Cream the Butter and Sugar

This is where your Stuffed Lemon Cookies begin to take shape. Beat the softened butter and granulated sugar together until the mixture is pale and ultra-fluffy. It’s worth spending a couple of extra minutes here—the creaminess ensures a tender, melt-in-your-mouth texture that makes these treats truly special.

Step 2: Add Wet Ingredients

With the mixer on low, add the egg, fresh lemon juice, 1 tablespoon lemon zest, and vanilla extract. Mix until everything is fully combined. Smell that fresh citrus aroma blooming in your kitchen? That’s how you know you’re building those tangy layers of flavor!

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until the dough comes together. Be careful not to overmix; you want the dough soft, not tough.

Step 4: Chill the Dough

Once your dough is ready, cover the bowl and tuck it in the refrigerator for 30 minutes. Chilling prevents the cookies from spreading too much and makes it easier to handle when it’s time to stuff and shape.

Step 5: Create the Cream Cheese Filling

While the dough chills, stir together the softened cream cheese, 2 tablespoons powdered sugar, and the remaining teaspoon of lemon zest in a small bowl. Once smooth, scoop out about 12 teaspoon-sized balls and freeze them for 15 minutes. This step keeps your filling from melting into oblivion as the cookies bake.

Step 6: Stuff and Shape the Cookies

Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop the chilled dough into 1 1/2 tablespoon portions, flatten each in your palm, and place a frozen cream cheese ball in the center. Gently wrap the dough around the filling, pinching the edges to seal. Roll each one into a smooth ball—it’s like creating tiny, edible gifts!

Step 7: Roll and Bake

Give each dough ball a generous roll in powdered sugar, then arrange them on your prepared baking sheet. Bake for 10 to 12 minutes, until the edges are set and the tops just begin to crack. Let them cool on the sheet for a few minutes before transferring to a wire rack, resisting the urge to sneak a warm one (though we won’t judge if you do).

How to Serve Stuffed Lemon Cookies

Garnishes

For that picture-perfect finish, lightly dust cooled Stuffed Lemon Cookies with extra powdered sugar right before serving. A sprinkle of fresh lemon zest gives a pop of color and an extra citrusy punch—guests will swoon over the gourmet touch.

Side Dishes

Pair your Stuffed Lemon Cookies with a cold glass of milk, a hot mug of tea, or even a scoop of vanilla ice cream for a classic dessert duo. Their tangy richness complements sweet summer berries or a fruit salad beautifully for an elegant tea party spread.

Creative Ways to Present

For a sunny presentation, pile your cookies on a bright cake stand, add fresh lemon slices for decoration, or tuck them into small bakery boxes with a ribbon for cheerful gifts. Stuffed Lemon Cookies are just as perfect for holiday treat boxes as they are for a spring brunch, so let your creativity shine!

Make Ahead and Storage

Storing Leftovers

To keep Stuffed Lemon Cookies at their freshest, store them in an airtight container in the refrigerator. The cream cheese center stays lush, and the cookies remain perfectly soft for up to five days—if they last that long!

Freezing

You can freeze baked Stuffed Lemon Cookies by arranging them, separated with layers of parchment, in a freezer-safe container. For best results, freeze the filled dough balls before baking, and simply bake from frozen when a craving hits.

Reheating

If you love a warm cookie, pop refrigerated or thawed cookies in a low oven (about 300°F) for 3 to 5 minutes. The filling becomes velvety again, and your kitchen will fill with that incredible lemony aroma all over!

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice will give these cookies their signature zing, but bottled works in a pinch. Just remember that the zest is key for genuine lemon flavor, so don’t skip it!

What if I don’t have cream cheese?

While the tangy cream cheese center is part of what makes Stuffed Lemon Cookies special, you can substitute mascarpone or even a thick, sweetened Greek yogurt for a slightly different twist.

How do I prevent the cookies from spreading too much?

Chilling the dough—and especially making sure the filling is frozen—keeps the cookies nicely domed and prevents the cream cheese from leaking out.

Can I make the dough or filling ahead of time?

Absolutely! Both the cookie dough and the cream cheese filling can be made up to two days in advance and kept covered in the refrigerator. Assemble and bake just before serving for freshest results.

Are Stuffed Lemon Cookies gluten-free?

This recipe uses regular all-purpose flour, but you can experiment with a 1:1 gluten-free flour blend if you want to make them gluten-free. Just check that your blend includes xanthan gum for structure.

Final Thoughts

Whip up a batch of Stuffed Lemon Cookies and watch smiles bloom around your kitchen table. Between their buttery crumb, zesty flavor, and creamy centers, these cookies are as fun to make as they are to eat. Don’t be surprised if they disappear fast—try them once, and you’ll be hooked for life!

Stuffed Lemon Cookies Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 1 hour
Yield: 12 cookies 1x
Diet: Vegetarian

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Description

Indulge in these delightful Stuffed Lemon Cookies that offer a burst of citrus flavor with a creamy, sweet surprise inside a soft, buttery cookie. Perfect for lemon lovers and cookie enthusiasts alike.

Ingredients

Scale

For the cookie dough:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

For the filling:

4 ounces cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon lemon zest

For rolling:

1/4 cup powdered sugar

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Instructions

Cream the butter and sugar: In a mixing bowl, cream the butter and sugar until light and fluffy.
Add wet ingredients: Add the egg, lemon juice, lemon zest, and vanilla extract, and mix until combined.
Prepare dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together.
Chill the dough: Cover and refrigerate for 30 minutes.
Make the filling: Mix cream cheese, powdered sugar, and lemon zest until smooth. Form into small balls and freeze.
Assemble the cookies: Flatten dough portions, place a cream cheese ball in the center, wrap dough around the filling, and roll into a ball. Coat in powdered sugar.
Bake: Bake at 350°F for 10–12 minutes until set.
Cool and serve: Cool on a wire rack after baking.