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
