Description
Delight in these soft and tangy Stuffed Lemon Cookies, featuring a luscious cream cheese filling infused with fresh lemon zest and juice. Perfectly balanced between sweet and citrus, these cookies are rolled in powdered sugar for a delicate finish that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents. Set this aside for later.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air, resulting in a tender cookie.
- Add Wet Ingredients: Beat in the egg, followed by the lemon zest, lemon juice, and vanilla extract, mixing until everything is fully combined and fragrant.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender and soft.
- Prepare Filling: In a separate bowl, blend the softened cream cheese with powdered sugar, lemon juice, and lemon zest until smooth and creamy, ensuring the lemon flavor shines through.
- Assemble Cookies: Scoop tablespoon-sized portions of the cookie dough and flatten slightly in your palm. Place a small spoonful of the cream cheese filling in the center, then carefully fold the dough edges over to seal the filling inside, forming a ball.
- Coat with Powdered Sugar: Roll the stuffed cookie dough balls in powdered sugar until well coated. Place them spaced apart on the prepared baking sheet to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just lightly golden, indicating they are cooked but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, helping them firm up and maintain their shape.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Don’t overmix the dough to keep the cookies tender.
- Seal the dough edges well to prevent the cream cheese from oozing out during baking.
- For extra lemon flavor, you can add a teaspoon of lemon extract to the dough or filling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
