If you’re craving a dessert that’s equal parts tangy, creamy, and absolutely show-stopping, these Stuffed Lemon Cookies are the answer. Imagine biting through a golden, tender cookie only to be greeted by a cool, lemony cream cheese center—pure bliss! Each bite bursts with real citrus flavor, and the creamy filling is so unexpectedly luscious you’ll find yourself coming back for just one more (and then another). Whether you’re baking up a batch for spring gatherings, tea parties, or just because you need a little sunshine in your day, Stuffed Lemon Cookies promise to brighten every moment.
Ingredients You’ll Need
What makes these cookies truly irresistible is how a handful of basic ingredients come together to create magic. Each ingredient here is chosen for maximum flavor, melt-in-your-mouth texture, and that signature sunny color and zing these cookies are known for.
- Unsalted butter (1/2 cup, softened): The foundation for a soft, rich cookie—using unsalted lets you control the saltiness perfectly.
- Granulated sugar (1/2 cup): Adds just the right sweetness, while helping the cookies achieve a slightly crisp edge.
- Large egg (1): Acts as the binder, providing both softness and a bit of lift.
- Fresh lemon juice (2 tablespoons): Packs a fresh, tart punch that makes the cookies truly sing with lemon flavor.
- Lemon zest (1 tablespoon for dough + 1/2 teaspoon for filling): Grating the zest right before using gives extra brightness and a naturally scented aroma.
- Vanilla extract (1/2 teaspoon): Rounds out all the flavors, adding warmth and depth.
- All-purpose flour (1 1/2 cups): The backbone that holds everything together, giving these cookies a soft, tender crumb.
- Baking powder (1/2 teaspoon): Adds a delicate rise for just the right cookie texture.
- Baking soda (1/4 teaspoon): Keeps the cookies soft and tender, and enhances lemon flavor.
- Salt (1/4 teaspoon): Balances the sweetness and lifts all the other flavors forward.
- Cream cheese (4 ounces, softened): The rich, tangy heart of each cookie—makes that creamy surprise center.
- Powdered sugar (1/4 cup for filling; more for dusting, optional): Lends silkiness to the filling and a snowy, elegant finish to the tops.
How to Make Stuffed Lemon Cookies
Step 1: Prepare the Cream Cheese Filling
Start by mixing the cream cheese, powdered sugar, and a touch of lemon zest together until velvety smooth—this is the secret core of Stuffed Lemon Cookies that everyone will fall in love with! Scoop out small, teaspoon-sized mounds, and place them on a parchment-lined tray. Pop the tray in the freezer for at least 30 minutes. Freezing the filling helps it hold its shape, so you get that dreamy, creamy bite hidden in the center.
Step 2: Make the Lemon Cookie Dough
While the filling chills, turn your attention to the dough. Cream the butter and sugar in a large mixing bowl until it’s soft and fluffy, then beat in the egg, fresh lemon juice, lemon zest, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leaveners. Bit by bit, mix the dry ingredients into the wet mixture until a soft, slightly sticky dough forms. Resist the urge to over-mix, which can lead to tough cookies!
Step 3: Shape & Fill the Cookies
Preheat your oven to 350°F (175°C). Scoop generous 1 1/2-tablespoon portions of the dough and flatten each one gently in the palm of your hand. Place a frozen ball of the lemony cream cheese mixture in the center, then carefully wrap and seal the dough around it, rolling to form a smooth ball. This ensures every cookie gets that perfect stuffed lemon core! Space them about 2 inches apart on a parchment-lined baking sheet, giving them room to spread.
Step 4: Bake
Bake for 10–12 minutes until the edges turn lightly golden but the centers are still soft. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack. The wait is worth it—this is how you get that irresistible melt-in-your-mouth texture that makes Stuffed Lemon Cookies so special.
Step 5: Finish with Powdered Sugar
Once the cookies have cooled completely, sprinkle a dusting of powdered sugar over the tops for that signature bakery-style finish. Not only does this add sweetness, but it also gives the cookies a beautifully elegant look that makes them perfect for gifting or special occasions.
How to Serve Stuffed Lemon Cookies
Garnishes
For a picture-perfect platter of Stuffed Lemon Cookies, try garnishing with extra lemon zest for a pop of color and zesty aroma. A light sprinkle of powdered sugar is a classic, but you can also drizzle with a simple lemon glaze for a little extra glamour. Fresh edible flowers or thin lemon slices add a whimsical touch for special occasions.
Side Dishes
Pair these cookies with a hot pot of black or green tea—they balance the tang of the cookies so nicely. For a summery twist, serve Stuffed Lemon Cookies alongside a berry salad or a scoop of raspberry sorbet. The luscious cream cheese centers are also wonderful with a dollop of whipped cream or a side of fresh fruit.
Creative Ways to Present
Arrange Stuffed Lemon Cookies in pretty gift tins lined with parchment, or stack them on tiered cake stands for brunch. For parties, skewer them on lollipop sticks and tie with yellow ribbons. You can even sandwich two cookies together with extra cream cheese filling for a pretty (and decadent!) lemon whoopie pie effect.
Make Ahead and Storage
Storing Leftovers
Keep leftover Stuffed Lemon Cookies in an airtight container at room temperature for up to 2 days, or refrigerate them for 4–5 days. The filling holds its texture best when chilled, and the lemon zest seems to shine even more the next day!
Freezing
You can absolutely freeze Stuffed Lemon Cookies for longer storage. Place the fully cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. They’ll keep beautifully for up to 2 months—just let them thaw at room temperature before serving.
Reheating
To enjoy that freshly-baked warmth, pop chilled or thawed cookies in a 300°F (150°C) oven for 3–4 minutes. The centers will turn soft and creamy again, making every bite feel fresh from the oven. Avoid microwaving, as this can cause the filling to melt unevenly.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and the cream cheese filling up to 2 days in advance. Store them separately in the fridge and assemble just before baking for best texture.
What’s the best way to zest a lemon?
Use a microplane or fine grater, zesting only the yellow part for maximum citrus aroma and none of the bitter white pith. Zest the lemon right before mixing for the most vibrant flavor in your Stuffed Lemon Cookies.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for that signature zing in these cookies. Bottled juice can taste muted or bitter, so reach for real lemons whenever possible.
Are these cookies good for gifting?
Yes! Stuffed Lemon Cookies are stunning in presentation and stay tender for days. Pack them in a decorative tin or box with parchment, and add an extra dusting of powdered sugar for an elegant touch.
Can I double the recipe?
You sure can! Simply double every ingredient and bake in batches. This is a great option if you want plenty for holiday platters, bake sales, or to share with friends and family.
Final Thoughts
Baking a batch of Stuffed Lemon Cookies is more than just making dessert—it’s a little act of happiness for you and everyone you share them with. Their bright flavor and creamy middle never fail to impress, so go on and bake these sweet, sunny beauties soon. Let a plate of cookies be your invitation to gather, celebrate, and, most of all, enjoy every bite!
Print
Stuffed Lemon Cookies Recipe
- Prep Time: 25 minutes (plus freezing)
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Stuffed Lemon Cookies that feature a zesty lemon-infused dough filled with a creamy, tangy center. These soft and sweet treats are perfect for any occasion.
Ingredients
For the Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the Filling:
- 4 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon zest
Optional:
- Additional powdered sugar for dusting
Instructions
- Prepare the Filling: In a small bowl, mix the cream cheese, powdered sugar, and lemon zest until smooth. Scoop out 1-teaspoon portions and freeze for at least 30 minutes.
- Make the Dough: Cream together butter and sugar, then add egg, lemon juice, lemon zest, and vanilla. In a separate bowl, mix dry ingredients and combine into a soft dough.
- Assemble Cookies: Preheat oven, flatten dough portions, place frozen cream cheese ball in center, seal and form a ball. Bake until golden.
- Finish: Cool on a wire rack and dust with powdered sugar if desired.
Notes
- Keep cream cheese filling frozen until ready to use to prevent oozing.
- For extra lemon flavor, add a few drops of lemon extract to the dough.
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