Name: Stuffed Lemon Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 2 tbsp fresh lemon juice; Zest of 1 lemon; For the lemon filling:; 4 oz cream cheese, softened; 1/2 cup powdered sugar; Zest of 1/2 lemon; 1 tbsp fresh lemon juice; Optional for rolling:; Granulated sugar or powdered sugar

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Stuffed Lemon Cookies are one of my favorite sweet treats when I want something soft, zesty, and just a little surprising. Each cookie is golden on the outside, with a tangy, creamy lemon filling tucked inside. They melt in my mouth with every bite and are perfect for springtime, afternoon tea, or just when I’m craving something fresh and citrusy.

Why You’ll Love This Recipe

I love these cookies because they have the perfect balance of sweet and tart. The lemon flavor is bright without being overpowering, and the soft cookie shell gives way to a creamy, luscious filling that makes them extra special. Whether I serve them chilled or at room temperature, they always impress and disappear fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lemon cookie dough:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Egg
Vanilla extract
Fresh lemon juice
Lemon zest

For the lemon filling:

Cream cheese, softened
Powdered sugar
Lemon zest
Fresh lemon juice

Optional for rolling:

Granulated sugar or powdered sugar

directions

I start by making the filling. I beat the cream cheese with powdered sugar, lemon juice, and zest until smooth. Then I scoop small dollops onto a parchment-lined tray and freeze them for about 30 minutes until firm.
While the filling chills, I cream the butter and sugar in a large bowl until light and fluffy. I add the egg, vanilla, lemon juice, and zest, mixing until combined.
I whisk together the flour, baking powder, and salt, then gradually mix it into the wet ingredients to form a soft dough.
I scoop out a tablespoon of dough and flatten it in my hand, then place a frozen filling portion in the center and wrap the dough around it to seal. I roll it gently into a ball and place it on a lined baking sheet.
I repeat with the rest of the dough, spacing the cookies apart. If I want a little sparkle or texture, I roll them in granulated sugar or powdered sugar before baking.
I bake the cookies at 350°F (175°C) for 10–12 minutes, just until the edges are set and the tops are slightly golden.
I let them cool for a few minutes on the tray, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 16–20 stuffed cookies. It takes 20 minutes to prep, 30 minutes to chill the filling, and about 12 minutes to bake—so I usually have them ready in just over an hour.

Variations

Sometimes I add a bit of lemon extract to the dough for even more citrus punch. For a different flavor, I’ve used orange zest and juice in place of lemon. I’ve also rolled them in crushed graham crackers for a lemon cheesecake-style twist.

storage/reheating

I store the cookies in an airtight container in the fridge for up to 5 days. I like them chilled since the filling stays firm and creamy, but they’re also delicious at room temperature. I don’t reheat these cookies—they’re best served as-is.

FAQs

Can I use store-bought lemon curd for the filling?

Yes, I’ve done that before for a quick shortcut. Just freeze small spoonfuls and use them the same way as the cream cheese filling.

How do I keep the filling from leaking?

Freezing the filling first is key. It helps the filling stay inside the cookie during baking and prevents it from melting too fast.

Can I freeze the cookies?

Yes, I freeze them after baking and cooling completely. I let them thaw in the fridge or at room temp before serving.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 2 days or freeze it in portions, ready to wrap around the filling when I’m ready to bake.

What texture should these cookies have?

They’re soft and cakey with a tender bite and creamy lemon filling inside. I avoid overbaking to keep them from drying out.

Conclusion

Stuffed Lemon Cookies are a bright, cheerful treat that I love baking for special occasions or simply to enjoy with a cup of tea. The soft cookie and tangy filling are a perfect match, and every bite feels like a little surprise. Whether chilled or fresh from the oven, they’re a lemon lover’s dream.