Name: Stuffed Lemon Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 4 oz cream cheese, softened; 1/4 cup powdered sugar; Additional powdered sugar for rolling

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If you’ve been dreaming of a dessert that’s soft, citrusy, and filled with a creamy surprise, these Stuffed Lemon Cookies are about to become your new go-to treat. Each golden cookie is bursting with bright lemon flavor, balanced by a melt-in-your-mouth cream cheese filling that takes every bite to a whole new level. Whether you’re sharing them at a party or hoarding the batch all for yourself (no judgment here!), there’s just something magical about biting into that soft exterior and discovering the luscious center. Get ready to fall in love with one of the most irresistible lemon cookies you’ll ever try.

Stuffed Lemon Cookies Recipe - Recipe Image

Ingredients You’ll Need

These Stuffed Lemon Cookies rely on a handful of pantry staples and just the right touch of creamy, zesty ingredients. Don’t skip anything — each item truly plays a starring role in creating the signature flavor and texture that sets these cookies apart.

Unsalted butter (1/2 cup, softened): Lends richness and helps make the cookie base ultra-tender and flavorful.
Granulated sugar (3/4 cup): Adds sweetness that enhances the lemon notes without overpowering them.
Egg (1 large): Provides structure and helps the cookies bake up soft and cohesive.
Vanilla extract (1 teaspoon): Rounds out the citrus with a warm, aromatic undertone.
Lemon zest (1 tablespoon): Delivers pure, fragrant lemon flavor straight to the dough.
Fresh lemon juice (2 tablespoons): Brings a pop of acidity that wakes up the cookie and keeps it bright.
All-purpose flour (1 3/4 cups): Forms the backbone of the dough for just the right bite.
Baking soda (1/2 teaspoon): Ensures the cookies puff up and stay soft in the center.
Salt (1/4 teaspoon): Balances the sweetness and makes the lemon sing.
Cream cheese (4 oz, softened): The secret to that creamy, tangy filling at the heart of every cookie.
Powdered sugar (1/4 cup, plus extra for rolling): Sweetens the filling and creates a gorgeous, snowy finish on each cookie ball.

How to Make Stuffed Lemon Cookies

Step 1: Make the Dough Base

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture looks light and fluffy. This step is key for a tender cookie. Next, add in the egg, vanilla extract, lemon zest, and lemon juice. Mix everything together until well combined, savoring that zesty lemon aroma as you stir.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening and salt are distributed evenly. Now, gradually add the dry mixture to your wet ingredients, mixing gently until a soft, fragrant dough comes together. Be careful not to overmix, as this keeps the cookies delightfully soft.

Step 3: Prepare the Cream Cheese Filling

In a small bowl, combine the softened cream cheese and 1/4 cup powdered sugar, stirring until the mixture is smooth and lump-free. To make the filling easier to handle, pop the bowl into the fridge for about 10 minutes. This little chill time firms it up, making stuffing the cookies a breeze.

Step 4: Shape and Stuff the Cookies

Scoop out about a tablespoon of the lemon cookie dough and flatten it slightly in your palm. Place a teaspoon of the chilled cream cheese filling right in the center, then gently wrap the cookie dough around to completely encase the filling. Roll into a ball and give each one a quick tumble in powdered sugar, coating them evenly for that classic lemon cookie look.

Step 5: Bake and Cool

Arrange your stuffed dough balls on the prepared baking sheet with at least two inches between each. Bake for 9 to 11 minutes, or until the edges are set but the centers still look just a bit soft. Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to finish cooling — if you can resist sampling one right away!

How to Serve Stuffed Lemon Cookies

Garnishes

For a finishing touch, dust the cooled Stuffed Lemon Cookies with a little extra powdered sugar or a delicate twist of fresh lemon zest. If you’re feeling fancy, a thin drizzle of lemon glaze can add a lovely shine and a bigger citrus pop.

Side Dishes

These cookies shine alongside a cup of hot tea, a glass of iced herbal lemonade, or even a scoop of vanilla ice cream. Each pairing brings out different dimensions of the creamy, zesty filling in every cookie.

Creative Ways to Present

Stuffed Lemon Cookies are just made for gifting! Arrange them in a pretty bakery box with a ribbon for a sweet homemade present. You can also serve them on a tiered dessert platter at brunch, or stack them high on a cake stand for an irresistible centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have any cookies left after the first day (good luck!), keep them in an airtight container in the refrigerator. The cream cheese filling is happiest when chilled, and the flavors only become more pronounced after a day in the fridge.

Freezing

Want to make a batch of Stuffed Lemon Cookies ahead of time? No problem! Store the baked, cooled cookies in a freezer-safe container with parchment between layers for up to two months. Thaw them overnight in the fridge before serving for the best texture.

Reheating

If you prefer your cookies warm and gooey, give a refrigerated or frozen cookie just 10 to 15 seconds in the microwave. The filling turns perfectly creamy again, creating a fresh-from-the-oven experience any time you like.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice really makes a difference in Stuffed Lemon Cookies, lending a bright, vibrant flavor. Bottled juice can work in a pinch, but the cookies might lose some of their zesty punch.

How do I keep the cream cheese filling from leaking out?

Make sure to completely seal the cookie dough around the filling, pinching any seams shut before rolling into a ball. Chilling the filling also helps keep it in place while baking.

Can I add food coloring for extra flair?

Absolutely! A drop or two of yellow gel food coloring in the dough will give your Stuffed Lemon Cookies an even sunnier look, perfect for spring or festive occasions.

How long do these cookies stay fresh?

Stored in the refrigerator, these cookies are best enjoyed within four or five days. The flavors develop even more after a night in the fridge, so don’t hesitate to bake ahead!

Are Stuffed Lemon Cookies suitable for shipping?

Because of the creamy center, these cookies ship best in cool weather. Pack them in a sturdy container with parchment between the layers to keep them looking and tasting their best upon arrival.

Final Thoughts

I can’t wait for you to try these Stuffed Lemon Cookies and experience that unbeatable contrast of buttery, soft cookie and creamy, tangy filling for yourself. They’re a little pocket of sunshine in dessert form — perfect for sharing, gifting, or simply savoring with someone you love. Happy baking!

Stuffed Lemon Cookies Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 30 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Delight your taste buds with these soft and tangy Stuffed Lemon Cookies. A buttery cookie filled with a creamy lemon-infused center, these treats are perfect for any occasion.

Ingredients

Scale

Cookies:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream Cheese Filling:

4 oz cream cheese, softened
1/4 cup powdered sugar
Additional powdered sugar for rolling

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare Cookie Dough: Cream together butter and granulated sugar until fluffy. Add egg, vanilla, lemon zest, and lemon juice. In a separate bowl, whisk flour, baking soda, and salt. Combine wet and dry ingredients to form dough.
Make Filling: Mix cream cheese and powdered sugar until smooth. Chill for 10 minutes.
Assemble Cookies: Flatten a tablespoon of dough, place a teaspoon of filling in the center, seal the dough around it, and roll into a ball. Coat in powdered sugar.
Bake: Arrange cookies on the baking sheet and bake for 9-11 minutes until set. Cool before transferring to a wire rack.