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
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.
Notes
- Ensure the cream cheese filling is frozen before stuffing.
- For extra lemon flavor, add a few drops of lemon extract to the dough.
- Store cookies in the refrigerator for best texture.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
