Imagine biting into a soft, golden cookie that bursts with bright citrus flavor and hides a dreamy, creamy center—these Stuffed Lemon Cookies are exactly that little moment of sunshine you’ve been craving. Each bite is a balance of tangy lemon zest, sweet cream cheese filling, and the kind of buttery crumb that makes you close your eyes in pure delight. Whether you’re a lemon lover or just looking to impress at your next gathering, these cookies promise a flavor adventure that’s both comforting and refreshingly unique.

Stuffed Lemon Cookies Recipe - Recipe Image

Ingredients You’ll Need

What I love about Stuffed Lemon Cookies is how just a handful of simple ingredients can create something so special. Every element here brings something essential—whether it’s a pop of citrus, a rich creamy center, or that melt-in-your-mouth cookie texture.

Unsalted butter (1/2 cup, softened): The base of our cookie, butter gives richness and a delicate crumb.
Granulated sugar (1/2 cup): Sweetens the dough and helps create a perfectly tender bite.
Brown sugar (1/4 cup, packed): Adds a hint of caramel depth and extra moisture for chewy cookies.
Large egg (1): Binds everything together and gives the cookies structure.
Lemon juice (1 tablespoon): Provides a lively citrus tang that brightens every bite.
Lemon zest (1 tablespoon): Packs in that unmistakable fresh, zesty aroma.
All-purpose flour (1 1/2 cups): The backbone of the cookie, creating structure and softness.
Baking soda (1/2 teaspoon): Gives the cookies just the right amount of lift.
Salt (1/4 teaspoon): Balances out the sweetness and enhances all those lemony flavors.
Cream cheese (4 ounces, softened): The secret to that luscious, tangy filling.
Powdered sugar (2 tablespoons + extra for dusting): Sweetens the filling and adds a pretty finish.
Vanilla extract (1/2 teaspoon): Rounds out the filling with a hint of warmth.

How to Make Stuffed Lemon Cookies

Step 1: Cream the Butter and Sugars

Start by beating your softened butter, granulated sugar, and brown sugar together until the mixture is pale and fluffy. This step is key for creating cookies with that perfect soft texture—give it a good three minutes, and don’t skimp on the mixing!

Step 2: Add Egg and Lemon

Crack in the egg, drizzle in the lemon juice, and sprinkle in the zest. Beat everything together until it’s smooth and the kitchen starts to smell like a lemon grove in spring.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking soda, and salt. This ensures even distribution, so every Stuffed Lemon Cookie bakes up just right.

Step 4: Mix It All Together

Gradually add your dry ingredients to the wet mix. Stir just until a soft dough forms—don’t overmix, or your cookies won’t be as tender. Cover and chill the dough for 30 minutes to make it easier to handle.

Step 5: Make the Cream Cheese Filling

While the dough chills, beat the cream cheese, powdered sugar, and vanilla extract together until smooth. If you want the filling to be extra easy to handle, let it firm up in the fridge while you prep your dough.

Step 6: Shape and Fill the Cookies

Scoop out a tablespoon of cookie dough and flatten it in your palm. Place a teaspoon of the cream cheese mixture in the center, then top with another flattened dough piece. Pinch the edges closed, roll gently into a ball, and repeat until you’ve used up all your dough and filling.

Step 7: Bake to Golden Perfection

Arrange the cookies on a parchment-lined baking sheet, leaving space for them to spread. Bake at 350°F (175°C) for 11–13 minutes, until the edges are lightly golden. Let them cool on the pan for a few minutes before moving them to a wire rack.

Step 8: Cool and Dust

Once your Stuffed Lemon Cookies are completely cool, dust them generously with powdered sugar. This last touch makes them irresistibly pretty and sweet.

How to Serve Stuffed Lemon Cookies

Garnishes

A shower of powdered sugar on top is classic, but you can also add a sprinkle of extra lemon zest or a few curls of candied lemon peel for a pop of color and a burst of citrus aroma.

Side Dishes

These cookies shine with a cup of hot tea or a glass of icy lemonade. If you want to turn dessert into a celebration, serve them alongside fresh berries or a dollop of whipped cream.

Creative Ways to Present

Stack Stuffed Lemon Cookies in a clear jar for an edible gift, or arrange them on a vintage platter with edible flowers for a springtime brunch. For a party, try mini versions as part of a cookie sampler tray—watch them disappear!

Make Ahead and Storage

Storing Leftovers

Pop any leftover cookies in an airtight container and store them in the fridge. They’ll stay soft and delicious for up to five days, and the chilled cream cheese center makes them taste almost like a tiny lemon cheesecake.

Freezing

To freeze, layer the cooled Stuffed Lemon Cookies between sheets of parchment paper in a freezer-safe container. They’ll keep beautifully for up to two months—just thaw at room temperature before serving.

Reheating

If you like your cookies warm and gooey, pop them in a 300°F oven for 3-4 minutes or microwave for about 10 seconds. This will revive their fresh-baked softness without melting the cream cheese filling.

FAQs

Can I make Stuffed Lemon Cookies without cream cheese?

Absolutely! If you’re not a fan of cream cheese, you can swap in a thick lemon curd or even a dollop of your favorite fruit preserves for a different kind of sweet surprise inside.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice really makes a difference in both flavor and fragrance, but bottled can work in a pinch. Just be sure to still use fresh zest for that bright, natural lemony punch.

Why do I need to chill the dough?

Chilling the dough makes it much easier to handle and stops the cookies from spreading too much in the oven. It also allows the flavors to meld for a truly irresistible batch of Stuffed Lemon Cookies.

Can I make these cookies gluten-free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free baking blend. Check that your blend contains xanthan gum for best results with texture.

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

Make sure to seal the edges of the dough well around the filling, and keep the filling cold as you work. Chilling the assembled cookies for a few minutes before baking can help keep everything neatly tucked inside.

Final Thoughts

There’s something so joyful about baking a batch of Stuffed Lemon Cookies—watching loved ones discover that creamy, tangy center is pure magic. I hope you give this recipe a try soon and let these sunshine-filled treats brighten your day!

Stuffed Lemon Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

Author: admin
Total Time: 1 hour 2 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

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Description

These Stuffed Lemon Cookies combine a tender, zesty lemon-flavored dough with a creamy, sweetened cream cheese filling for a delightful summer dessert. With a perfect balance of tangy citrus and rich cream cheese, these cookies are sealed and baked to golden perfection, then dusted with powdered sugar for an elegant finish.

Ingredients

Scale

Cookie Dough

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 tablespoon lemon juice
1 tablespoon lemon zest
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream Cheese Filling

4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

For Dusting

Additional powdered sugar

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Instructions

Prepare the Dough: In a mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add the egg, lemon juice, and lemon zest and beat further until all ingredients are fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Avoid overmixing to keep the dough tender.
Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes to firm up, which makes it easier to handle and shapes better.
Make Cream Cheese Filling: Meanwhile, in a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy.
Preheat Oven and Prepare Baking Sheet: Line a baking sheet with parchment paper, and preheat your oven to 350°F (175°C) to ensure it is ready when dough is shaped.
Assemble the Cookies: Scoop roughly 1 tablespoon of cookie dough and flatten it in your palm. Place about 1 teaspoon of the cream cheese filling in the center, then top with another flattened tablespoon of dough. Seal the edges carefully and gently roll into a smooth ball to enclose the filling.
Place on Baking Sheet: Arrange the assembled cookies on the prepared baking sheet spaced about 2 inches apart to allow for slight spreading during baking.
Bake: Bake in the preheated oven for 11 to 13 minutes or until the cookie edges turn a light golden color, indicating they are cooked through but still soft inside.
Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely, ensuring they maintain their shape and texture.
Finish: Once completely cooled, dust the cookies generously with powdered sugar for an attractive and sweet finish.

Notes

For an extra burst of lemon flavor, add a drop of lemon extract to the cookie dough.
Keep the cream cheese filling chilled while handling to maintain firmness and ease of use.
Store the cookies in the refrigerator and serve chilled to enjoy a cheesecake-like texture.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American