If you love the bright, zesty burst of lemon combined with a luxurious, creamy center, this Stuffed Lemon Cookies Recipe is about to become your new favorite treat. These irresistibly soft, lightly tangy cookies envelop a luscious lemon curd filling that melts in your mouth with every bite. Perfectly balanced with just the right amount of sweetness and a delicate crackle on top, this recipe is a wonderful way to bring sunshine to your kitchen no matter the season.
Ingredients You’ll Need
These ingredients come together simply yet brilliantly, each adding its own magic to the final cookie. From the tang of fresh lemon zest that brightens the flavor to the cream cheese that guarantees a tender crumb, every element is essential for that perfect balance of texture and taste.
- 2 1/4 cups all-purpose flour: The sturdy base that holds everything together with a delicate crumb.
- 1/2 teaspoon baking soda: Provides just enough lift to keep the cookies light and fluffy.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for tender cookies.
- 4 oz cream cheese, softened: A secret ingredient that gives the dough softness and slight tang.
- 1 cup granulated sugar: Sweetens the cookies perfectly without overpowering the lemon.
- 1 large egg: Binds the ingredients together and contributes to a soft texture.
- 2 tablespoons fresh lemon juice: Delivers fresh, zesty citrus flavor that wakes up your taste buds.
- 1 tablespoon lemon zest: Amplifies the lemon flavor with a bright, aromatic touch.
- 1 teaspoon vanilla extract: Rounds out the flavors with warm, sweet undertones.
- 1/2 cup lemon curd (for the filling): The star of the filling, creamy and intensely lemony for a delightful surprise inside each cookie.
- 1/4 cup powdered sugar (for rolling): Creates a delicate sugary coating that adds a pretty finish and slight crunch.
How to Make Stuffed Lemon Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the flour, baking soda, and salt in a medium bowl. This step ensures the leavening agents and salt are evenly distributed, which is crucial for even texture throughout your cookie dough.
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter and cream cheese together with sugar until the mixture is light and fluffy. This takes about 2 to 3 minutes and is key for a tender and soft cookie base with just the right amount of sweetness and moisture.
Step 3: Incorporate the Egg and Flavors
Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well blended. This step brings all those lovely citrus and aromatic notes front and center.
Step 4: Combine Dry and Wet Ingredients
Slowly add the dry ingredients to the wet mixture, blending until a soft dough forms. Make sure not to overmix here—you want just enough to combine the ingredients for tender cookies.
Step 5: Fill and Shape the Cookies
Scoop out tablespoon-sized portions of dough and flatten them slightly in your palm. Place about 1/2 teaspoon of lemon curd in the center, then top with another piece of dough. Pinch the edges to seal all the yummy filling inside, and gently roll each into a smooth ball. Pop the dough balls into the fridge for 20 to 30 minutes to chill and firm up.
Step 6: Bake Your Stuffed Lemon Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll each chilled dough ball in powdered sugar to give your cookies a beautifully sweet, crackly coating. Arrange them on the baking sheet with about 2 inches between cookies to allow for spreading. Bake for 11 to 13 minutes until edges are set and tops have a lovely cracked finish. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Stuffed Lemon Cookies Recipe
Garnishes
A sprinkle of finely grated lemon zest over the powdered sugar coating adds a vibrant burst of fragrance and visual appeal. For an extra touch of elegance, you can even drizzle a thin glaze made from lemon juice and powdered sugar.
Side Dishes
These cookies pair wonderfully with a cup of hot tea, especially green or chamomile, which complement the citrus notes beautifully. For a refreshing contrast, serve alongside a light berry compote or a dollop of whipped cream.
Creative Ways to Present
For gatherings or gifts, arrange these cookies in small decorative boxes layered with parchment paper, perhaps with a sprig of fresh mint or edible flower petals for a charming, homemade touch. Stack them on a pretty plate and dust with extra powdered sugar to create a tempting dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your stuffed lemon cookies in an airtight container at room temperature. They stay fresh and soft for up to 3 days, making them perfect for making ahead or enjoying over a few days.
Freezing
If you want to keep these delightful cookies longer, freeze the unbaked dough balls after they’ve been formed and filled. Place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. When ready, bake directly from frozen with an extra minute or two of baking time.
Reheating
To revive a bit of that fresh-from-the-oven warmth, pop the baked cookies in a 300°F oven for 5 to 7 minutes or microwave for 10 seconds. This brings back their soft texture and lets the lemon filling become wonderfully gooey.
FAQs
Can I use store-bought lemon curd in this Stuffed Lemon Cookies Recipe?
Absolutely! Store-bought lemon curd works beautifully and saves time, just ensure it is thick enough so it won’t leak too much during baking.
What makes these cookies so soft and tender?
The combination of cream cheese and butter in the dough is what gives these cookies their signature soft, melt-in-your-mouth texture.
Can I substitute a different filling for lemon curd?
Yes, you can get creative with fillings like raspberry jam or white chocolate ganache, but lemon curd is what really keeps this recipe bright and fresh.
Do I need to chill the dough balls before baking?
Chilling the dough helps the cookies keep their round shape and prevents the lemon curd from leaking out during baking.
How should I store leftover cookies to keep them fresh?
Store your cookies in an airtight container at room temperature, separated by parchment paper if stacking, to maintain their texture and freshness for up to three days.
Final Thoughts
This Stuffed Lemon Cookies Recipe is pure sunshine in cookie form, perfect for those moments when you want something sweet, tangy, and utterly comforting all at once. If you’re looking to impress friends or simply treat yourself to a bright, luscious bite, I cannot recommend these cookies enough. Go ahead and try them—you might just find they become your new go-to cookie for every occasion!
Print
Stuffed Lemon Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Stuffed Lemon Cookies are a delightful treat featuring a soft cream cheese dough filled with tangy lemon curd and coated in powdered sugar. Perfect for spring desserts, these cookies combine a light, fluffy texture with a burst of citrus flavor in every bite.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Filling
- 1/2 cup lemon curd (store-bought or homemade)
For Rolling
- 1/4 cup powdered sugar
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, approximately 2 to 3 minutes, ensuring a smooth base for the dough.
- Add Wet Ingredients: Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract until all ingredients are fully incorporated and the mixture is smooth.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to maintain tender cookies.
- Shape and Fill Cookies: Scoop tablespoon-sized portions of dough and flatten each slightly. Place 1/2 teaspoon of lemon curd in the center, then cover with another piece of dough. Pinch the edges to seal the filling inside and gently roll into a smooth ball.
- Chill Dough Balls: Place the filled dough balls on a tray and chill them in the refrigerator for 20 to 30 minutes to firm up, which helps maintain shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Roll and Arrange Cookies: Roll each chilled dough ball in powdered sugar to coat completely. Place them on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 11 to 13 minutes or until the edges are set and the tops have light cracks, indicating they are done but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly before transferring to a wire rack to cool completely.
Notes
- Ensure the lemon curd is thick to prevent it from leaking out during baking.
- For an extra tangy flavor and pretty presentation, dust the cooled cookies with additional lemon zest mixed into the powdered sugar before serving.
