Bright, zesty, and irresistibly creamy, Stuffed Lemon Cookies are a celebration of everything that makes lemon desserts so delightful. Each bite is a pillowy-soft cookie wrapped around a dreamy cream cheese filling that’s just the right balance of tangy and sweet. These cookies might look like simple lemon rounds from the outside, but the surprise inside is guaranteed to spark joy at the first bite. Whether you’re baking for spring, summer, or just need a burst of cheer on a gray day, this recipe transforms a handful of pantry staples into a treat worth savoring.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Stuffed Lemon Cookies lies in their simplicity: every ingredient plays a unique role, from creating the perfect tender crumb to packing that unmistakable lemony zing. By focusing on quality and freshness, you’ll set yourself up for cookie perfection.
- All-purpose flour: The backbone of the dough, offering structure and a melt-in-your-mouth texture when balanced with the right fats.
- Baking powder: Just a hint will help the cookies rise slightly and stay soft and fluffy.
- Salt: Balances the sweetness and amplifies the bright lemon flavors throughout.
- Unsalted butter (softened): Provides richness and helps create a delicate crumb — don’t skip the softening step!
- Granulated sugar: Sweetens the dough and lends a gentle crunch to the finished cookie.
- Large egg: Adds moisture and binds everything together for a cohesive dough.
- Fresh lemon juice: The secret to that real, refreshing citrus flavor — bottle juice just won’t cut it here.
- Lemon zest: Packs a punch of vibrant lemon oil, taking these cookies from good to unforgettable.
- Vanilla extract: Rounds out the flavors and adds warmth to each bite.
- Cream cheese (softened): The star of the filling, creating that rich, creamy core — make sure it’s at room temp for easy mixing.
- Powdered sugar: Sweetens the filling just enough and makes the optional topping extra pretty.
- Optional powdered sugar for dusting: Adds a finishing touch of elegance and extra sweetness — totally optional, but highly recommended.
How to Make Stuffed Lemon Cookies
Step 1: Prepare the Creamy Lemon Filling
Start by mixing together the softened cream cheese, powdered sugar, and fresh lemon zest in a small bowl. You want a smooth, thick filling — no lumps in sight! Once everything is combined, scoop out 1-teaspoon mounds onto a plate or tray. Pop them into the freezer for 15 minutes. This quick freeze will help the filling stay put when you start shaping the cookies later.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your all-purpose flour, baking powder, and salt. This step ensures your baking powder is evenly distributed throughout the dough and gives the cookies a consistent rise and texture. Don’t skip the whisk — it’s a little thing that makes a big difference.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with an electric mixer, and it’s key for getting that soft, tender crumb in your Stuffed Lemon Cookies. Creaming introduces air, which will bake right into those dreamy, pillowy bites!
Step 4: Add Wet Ingredients and Combine
Crack in your egg, pour in the fresh lemon juice, sprinkle the fragrant lemon zest, and add the dash of vanilla extract. Beat again until it all comes together in a bright, sunshiny mixture. The lemon juice and zest will make your kitchen smell like a lemon grove in bloom.
Step 5: Incorporate the Dry Ingredients
Gradually add your dry mixture to the wet ingredients, stirring on low until just combined. The dough should be soft but not sticky. If it feels a little too soft (maybe your kitchen is toasty or the butter got extra melty), chill the dough in the fridge for 20–30 minutes. This makes assembly easier and keeps stuffed lemon cookies from spreading too much in the oven.
Step 6: Assemble the Stuffed Lemon Cookies
Scoop out tablespoon-sized portions of dough and gently flatten each disc in your hand. Take one of your frozen cream cheese nuggets and place it in the center, then pinch the dough up and around the filling to fully seal it. Roll the filled dough into a ball and set it on the lined baking sheet, leaving about 2 inches between each cookie.
Step 7: Bake to Perfection
Slide the tray into your preheated 350°F (175°C) oven and bake for 10 to 12 minutes, just until the edges are lightly golden. Don’t overbake — the cookies will continue to set as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack, where the aroma is sure to draw in curious snackers.
Step 8: Add the Finishing Touch
Once completely cool, dust the tops generously with powdered sugar for a beautiful, bakery-worthy look. This finishing touch highlights the lemon in the most elegant way, and gives Stuffed Lemon Cookies that classic, inviting finish.
How to Serve Stuffed Lemon Cookies
Garnishes
A classic dusting of powdered sugar is both pretty and delicious, but you can also top each cookie with an extra sprinkle of fresh lemon zest for a vibrant burst of citrus aroma. If you’re feeling playful, add a candied lemon peel or a tiny swirl of whipped cream just before serving — these cookies deserve a little spotlight!
Side Dishes
Stuffed Lemon Cookies pair beautifully with a cozy cup of Earl Grey tea or a refreshing lemonade. For a spring brunch, serve them alongside fresh berries or a citrus fruit salad to enhance the lemony notes. They also make an elegant finish to a light lunch or backyard barbecue.
Creative Ways to Present
For gatherings, stack Stuffed Lemon Cookies in a glass jar tied with a bright yellow ribbon, or arrange them on a platter with edible flowers for a show-stopping centerpiece. Mini cupcake liners can turn each cookie into a bite-sized lemon treasure at parties. If you’re gifting, wrap a few cookies in parchment paper and tuck them into a cute box for a truly sweet surprise.
Make Ahead and Storage
Storing Leftovers
Because of their luscious cream cheese filling, it’s best to store Stuffed Lemon Cookies in an airtight container in the refrigerator. They’ll stay soft and fresh for up to 5 days — if they last that long! Simply let them come to room temperature for the ultimate flavor and texture before serving.
Freezing
Good news: these cookies freeze exceptionally well, both filled and unbaked or already baked! If freezing after baking, once fully cooled, arrange them in a single layer in a zip-top freezer bag or airtight container. They’ll keep for up to 2 months. Thaw in the fridge or at room temperature before enjoying.
Reheating
If you love a warm, gooey center, you can gently reheat Stuffed Lemon Cookies in the microwave for 10–15 seconds. This brings back that freshly-baked magic and softens the filling ever so slightly — perfect with a cup of tea on a chilly afternoon.
FAQs
Can I make Stuffed Lemon Cookies gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Make sure it includes xanthan gum for the right texture, and keep an eye on the dough’s consistency—it should hold together well before shaping.
Can I use bottled lemon juice or dried zest?
While it might seem convenient, the fresh lemon juice and zest provide unmatched flavor and fragrance in Stuffed Lemon Cookies. Bottled juice lacks the brightness, and dried zest doesn’t deliver that aromatic citrus punch—use fresh for the best results!
What if my dough is too soft to handle?
No worries — just chill the dough in the refrigerator for 20–30 minutes. This firms it up, making it much easier to shape and stuff without getting sticky fingers or cookies that spread too much during baking.
Do I have to freeze the cream cheese filling?
Freezing the filling helps it hold its shape while you work with the dough and prevents it from melting out during baking. It only takes a few minutes and makes stuffing the cookies much neater and easier.
Can I make these ahead for a party?
Definitely! You can fully assemble and chill (or freeze) the shaped, unbaked cookies ahead of time. Bake directly from the fridge (adding a minute or two if baking from frozen), and dust with powdered sugar just before serving for fresh-from-the-oven appeal.
Final Thoughts
If you’re searching for that perfect treat to brighten your table, Stuffed Lemon Cookies deliver every time with their sunny citrus flavor and indulgent creamy center. I hope you’ll bake a batch soon — and don’t forget to share them with someone who deserves a little extra lemony love!
Print
Stuffed Lemon Cookies Recipe
- Total Time: 45 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These Stuffed Lemon Cookies are a delightful treat with a tangy cream cheese filling. A perfect balance of sweet and citrus flavors in a soft, buttery cookie.
Ingredients
Cookies:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
For the Filling:
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- ½ teaspoon lemon zest
Optional Topping:
- powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a small bowl, combine the cream cheese, powdered sugar, and lemon zest. Scoop into 1-teaspoon portions, freeze for 15 minutes.
- Make the cookie dough: Whisk flour, baking powder, and salt. Cream butter and sugar, add egg, lemon juice, zest, and vanilla. Gradually add dry ingredients and mix.
- Assemble the cookies: Flatten dough portions, place frozen filling, seal the dough around it, and roll into balls. Place on baking sheet.
- Bake: Bake for 10–12 minutes until golden. Cool on pan before transferring to a wire rack. Dust with powdered sugar.
Notes
- Chill dough if it’s too soft. Store cookies in the fridge due to the cream cheese filling.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
