These stuffed lemon cookies are the perfect balance of sweet and tangy, with a creamy lemon filling that complements the bright citrus flavor of the cookie itself. I love how the softness of the cookie dough and the rich, creamy filling come together to create a refreshing treat. It’s like a bite of sunshine in every mouthful!
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tablespoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup powdered sugar (for dusting)
For the Lemon Filling:
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, then add the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
Scoop tablespoon-sized portions of dough and roll them into balls. Place half of the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
For the filling, mix the cream cheese, powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
Place a small dollop of the lemon filling in the center of each dough ball. Top with the remaining dough balls and gently press the edges to seal them.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust with powdered sugar before serving.
Servings and Timing
Servings: 20 cookies
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Storage/Reheating
I recommend storing these cookies in an airtight container at room temperature for up to 4-5 days. If you want to keep them fresh for longer, they can be refrigerated for up to a week. You can also freeze these cookies—just make sure they’re wrapped tightly in plastic wrap or stored in a freezer-safe container. To reheat, simply let them come to room temperature or pop them in the microwave for a few seconds.
FAQs
Can I use a different citrus instead of lemon for the filling?
Yes! You can try using lime or orange zest and juice for a unique twist on the flavor. Just keep in mind that the texture and flavor of the filling might vary slightly depending on the citrus you choose.
How can I make these cookies vegan?
To make these cookies vegan, substitute the butter with vegan butter and the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). Also, make sure the cream cheese used for the filling is dairy-free.
Can I freeze the dough?
Yes! If you want to make the dough ahead of time, you can freeze it for up to 3 months. Roll the dough into balls, place them on a baking sheet, and freeze until firm. Then, transfer them to a freezer bag. When ready to bake, place the frozen dough balls on a baking sheet and bake as usual, adding a couple of extra minutes to the baking time.
Can I make the filling ahead of time?
Absolutely! You can make the lemon filling up to 2 days in advance. Just store it in an airtight container in the fridge and let it come to room temperature before using it to stuff the cookies.
What can I use instead of cream cheese in the filling?
If you’re looking for a non-dairy or lighter option, you can try using Greek yogurt or a dairy-free cream cheese alternative. The texture will be slightly different, but the lemon flavor will still shine through.
Conclusion
These stuffed lemon cookies are a delicious, refreshing treat that I can’t resist! With their zesty, sweet flavor and creamy lemon filling, they’re the perfect addition to any dessert spread. Whether I’m baking them for a special occasion or just for a cozy treat, they always hit the spot. If you love lemon-flavored desserts as much as I do, give this recipe a try—you’ll be hooked after the first bite!
📖 Recipe:
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Stuffed Lemon Cookies
- Total Time: 32 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
These stuffed lemon cookies are the perfect balance of sweet and tangy, with a creamy lemon filling that complements the bright citrus flavor of the cookie itself.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tablespoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup powdered sugar (for dusting)
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, then add the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place half of the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- For the filling, mix the cream cheese, powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Place a small dollop of the lemon filling in the center of each dough ball. Top with the remaining dough balls and gently press the edges to seal them.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
Notes
These cookies can be stored in an airtight container at room temperature for up to 4-5 days.
If you want to keep them fresh for longer, refrigerate them for up to a week.
These cookies can also be frozen. Wrap them tightly in plastic wrap or store in a freezer-safe container.
To reheat, allow cookies to come to room temperature or microwave for a few seconds.
To make the recipe vegan, substitute vegan butter, flax eggs, and dairy-free cream cheese.
The lemon filling can be made up to 2 days in advance. Store in an airtight container in the fridge and bring to room temperature before using.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
