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
Scale
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.
