Stuffed Lemon Cookies Recipe
If you’re looking for a treat that packs sunshine into every bite, Stuffed Lemon Cookies are sure to become your new obsession. These cookies take soft, buttery lemon dough and hide a rich, creamy lemon cream cheese filling inside, resulting in a delightful surprise with every mouthful. Their bright citrusy flavor, soft pillowy texture, and that swoon-worthy cream cheese center make them perfect for spring gatherings, summer picnics, or any day you need an instant mood boost. Trust me—one taste and you’ll be hooked!
Ingredients You’ll Need
The magic of Stuffed Lemon Cookies is in their straightforward, pantry-friendly ingredients—each one thoughtfully chosen for its role in achieving that zesty, gooey, irresistible cookie. Don’t skip the fresh lemon zest; it’s your ticket to seriously punchy citrus flavor!
- Butter (unsalted): Softened butter is the secret to a rich, tender crumb that melts in your mouth.
- Granulated sugar: Adds sweetness and helps create a delicate, slightly crisp exterior.
- Egg: Provides structure and contributes to the cookie’s soft texture.
- Fresh lemon juice: Delivers a bright, tangy note that makes the cookies taste like pure sunshine.
- Lemon zest: Don’t skimp! Zest infuses each bite with vibrant citrus fragrance and flavor.
- Vanilla extract: Rounds out the lemon flavor with warm, comforting notes.
- All-purpose flour: The backbone of the cookie, ensuring a perfectly tender and chewy consistency.
- Baking soda: Helps the cookies rise just the right amount for that irresistible softness.
- Salt: Balances sweetness and enhances the bright citrus notes.
- Cream cheese: Provides a luscious, tangy filling that contrasts beautifully with the cookie.
- Powdered sugar (for filling): Sweetens the cream cheese just enough for a dreamy bite.
- Lemon zest (for filling): Intensifies the fresh lemon flavor in every creamy center.
- Powdered sugar (for rolling): Gives the cookies a pretty, crackled finish and subtle sweetness.
How to Make Stuffed Lemon Cookies
Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and paler in color. This sets the stage for that soft, tender texture. Beat in the egg, fresh lemon juice, lemon zest, and a splash of vanilla extract until the dough is smooth and fragrant. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add these dry ingredients to the wet mixture. Mix just until everything comes together—don’t overdo it! Chill the finished dough for at least 30 minutes so it firms up and is easier to handle.
Step 2: Make the Creamy Lemon Filling
While the dough chills, whip up the luscious cream cheese filling. In a small bowl, combine softened cream cheese, powdered sugar, and a teaspoon of fresh lemon zest. Beat until completely smooth and thick. Scoop out teaspoon-sized dollops onto a parchment-lined tray or plate. Pop them in the freezer for 20 to 30 minutes; the firmer the filling, the easier it is to stuff your cookies without leaks!
Step 3: Shape and Stuff the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a tablespoon of chilled dough and flatten it gently in your palm. Place a frozen filling dollop right in the center, then top with another flat tablespoon of dough, pinching the edges to seal in that creamy treasure. Roll the stuffed dough gently into a ball for even baking. Continue until all the dough and filling are used up.
Step 4: Roll in Powdered Sugar and Bake
Take each prepared cookie ball and roll it generously in powdered sugar, coating all sides. Place them on your baking sheet with a little space in between. Bake for 10–12 minutes, just until the cookies are lightly golden on the bottom and look slightly puffed and crackly on top. Let them cool on the pan for five minutes before transferring to a wire rack; this helps keep the filling perfectly creamy.
Step 5: Serve and Enjoy!
Enjoy your Stuffed Lemon Cookies either slightly warm for an oozy, gooey center or fully cooled for a more set, creamy bite. With every mouthful, you’ll get bright lemon flavor, rich buttery dough, and a decadent creamy middle. They’re as lovely to eat as they are to look at!
How to Serve Stuffed Lemon Cookies
Garnishes
For a showstopping finish, try a dusting of extra powdered sugar right before serving. A little sprinkle of fresh lemon zest or even a twist of candied lemon peel on the plate adds a pop of color and an extra zing. If you want to go all-out, top each cookie with a faint drizzle of lemon glaze (just mix powdered sugar and more lemon juice!) to accentuate their tangy charm.
Side Dishes
Stuffed Lemon Cookies pair beautifully with afternoon tea, a simple bowl of fresh berries, or a scoop of berry sorbet for a light summer dessert. For a dreamy indulgence, serve the cookies alongside a dollop of whipped cream or creamy vanilla ice cream—they complement the zingy lemon filling perfectly!
Creative Ways to Present
Dress up your Stuffed Lemon Cookies on a vintage cake stand or array them in a sunburst pattern for a bright party platter. Tuck them into pretty treat bags for edible gifts, or offer mini versions as part of a spring dessert bar. You can even sandwich a scoop of lemon or raspberry ice cream between two cookies for a next-level ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Stuffed Lemon Cookies in an airtight container for up to three days. At room temperature, they’ll stay soft and their centers will be delightfully gooey. If you prefer a firmer, cheesecake-like filling, pop them in the fridge—the flavor intensifies, and each bite stays fresh and creamy.
Freezing
These cookies freeze beautifully! Let them cool completely first, then layer between parchment in an airtight container or zip-top bag. Freeze for up to two months. For best results, freeze the unbaked, stuffed dough balls, then bake straight from the freezer (add an extra minute or two to the baking time). This way, you can have warm, fresh Stuffed Lemon Cookies anytime craving strikes.
Reheating
If you love a gooey center, pop your cookies in the microwave for 10–15 seconds or warm them gently in a low oven. This revives their fresh-baked aroma and makes the filling extra creamy. Just don’t overheat or the cream cheese center can become runny.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice and zest give these cookies their unbeatable bright flavor. Bottled juice will work in a pinch, but the taste won’t be quite as vibrant. If you can, opt for fresh lemons for the very best Stuffed Lemon Cookies.
Can I make these gluten-free?
Absolutely! Substitute your favorite 1:1 all-purpose gluten-free flour blend in place of regular flour. The result is just as delicious, though texture may vary slightly. Be sure to check that your baking soda and powdered sugar are also gluten-free.
Why is my filling leaking out?
The key to keeping that luscious cream cheese filling tucked inside is making sure it’s well chilled before stuffing the cookies. If the filling isn’t firm enough or the dough is over-handled, the centers may escape during baking. Freeze the filling dollops thoroughly and seal the dough edges tightly for perfect Stuffed Lemon Cookies every time!
Can I double the recipe?
Yes, this recipe easily doubles for parties or gifting! Make sure to chill your dough and filling in batches to keep each one easy to handle. You might need an extra baking sheet, but the process is just as simple and rewarding.
How do I get even-sized cookies?
For cookies that bake up uniform and gorgeous, use a tablespoon-sized cookie scoop for the dough and a teaspoon for the filling. This helps ensure all your Stuffed Lemon Cookies look (and bake) the same, and every one gets that perfectly creamy, lemony center.
Final Thoughts
If you adore the bright, happy flavor of lemon and the idea of finding a little creamy surprise inside a cookie makes your heart skip a beat, you simply have to try these Stuffed Lemon Cookies. They’re a joy to bake, share, and savor—one cookie at a time!
Print
Stuffed Lemon Cookies Recipe
- Total Time: 57 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Stuffed Lemon Cookies, a perfect combination of zesty lemon flavor and sweet cream cheese filling. These soft and gooey treats are sure to brighten up any occasion!
Ingredients
Cookies:
- 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 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Filling:
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
Rolling:
- 1/4 cup powdered sugar
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix until combined. Chill the dough.
- Prepare Filling: Mix cream cheese, powdered sugar, and lemon zest until smooth. Freeze dollops of filling.
- Assemble Cookies: Flatten dough, add filling, cover with more dough, seal edges, and roll into balls. Roll in powdered sugar.
- Bake: Place on baking sheet, bake at 350°F for 10–12 minutes until golden. Cool and serve.
Notes
- Enhance lemon flavor with lemon extract.
- Store cookies in the fridge for a firmer texture or at room temperature for a softer bite.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
