Description
Stuffed Lemon Cookies are soft, cakey treats filled with a tangy cream cheese lemon filling. With a burst of citrus in every bite, they’re the perfect combination of sweet and tart, ideal for spring gatherings, tea time, or a fresh take on classic cookies.
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
Instructions
- Beat cream cheese, powdered sugar, lemon zest, and juice until smooth. Scoop small dollops onto parchment-lined tray and freeze for 30 minutes.
- Cream butter and granulated sugar until light and fluffy. Add egg, vanilla, lemon juice, and zest; mix to combine.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients to form a soft dough.
- Flatten 1 tbsp of dough in your hand. Place a frozen filling portion in the center, wrap dough around it, and roll into a ball.
- Roll each ball in sugar or powdered sugar if desired. Place on lined baking sheet, spacing apart.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set and tops are lightly golden. Cool on tray, then transfer to wire rack.
Notes
- Add lemon extract for more intense citrus flavor.
- Use orange zest and juice for a variation.
- Roll in crushed graham crackers for a cheesecake vibe.
- Chill filling to prevent leaks during baking.
- Store chilled for firmer filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
