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
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
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
