Easy Lemon Stuffed Cookies
Introduction
These Easy Lemon Stuffed Cookies are soft, buttery, and bursting with citrus flavor. Each cookie hides a creamy lemon filling inside, making them a delightful surprise with every bite. Perfect for spring gatherings, afternoon tea, or simply when you’re craving something bright and refreshing, these cookies combine the tang of lemon with the richness of cream cheese for a treat that feels both indulgent and light.
Ingredients
Cookie Dough
2½ cups all‑purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp lemon zest
Lemon Filling
4 oz cream cheese, softened
¼ cup powdered sugar
1 tbsp lemon juice
Instructions
Preheat Oven
Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make Dough
Beat butter and sugar until creamy. Add eggs and vanilla, mixing until smooth.
Whisk flour, baking powder, and salt together. Gradually add to butter mixture. Stir in lemon zest.
Prepare Filling
In a small bowl, beat cream cheese, powdered sugar, and lemon juice until smooth.
Shape Cookies
Scoop 1 tbsp cookie dough, flatten slightly, add ½ tsp lemon filling in the center, and wrap dough around filling.
Bake
Place cookies on baking sheet. Bake 12–14 minutes, until edges are lightly golden.
Cool & Serve
Let cookies cool before serving.
Time & Yield
Prep Time: 20 minutes
Bake Time: 12–14 minutes
Total Time: ~35 minutes
Yield: ~24 cookies
Tips & Tricks
Chill dough: If dough feels sticky, refrigerate for 20 minutes before shaping.
Extra lemony: Add a few drops of lemon extract to the filling.
Clean edges: Seal dough tightly around filling to prevent leaks.
Storage: Keep in an airtight container up to 4 days.
Variations
Glazed Lemon Cookies: Drizzle with lemon glaze after baking.
Berry Twist: Add a spoonful of raspberry jam with the filling.
Nutty Crunch: Roll dough balls in chopped almonds before baking.
Serving Suggestions
Serve with iced tea or lemonade for a refreshing pairing.
Dust with powdered sugar for a bakery‑style finish.
Stack and wrap in cellophane for gifting.
FAQs
Q: Can I freeze these cookies?
A: Yes, freeze baked cookies up to 2 months. Thaw and enjoy.
Q: Can I use margarine instead of butter?
A: Butter gives the best flavor, but margarine works in a pinch.
Q: Can I make the filling ahead?
A: Yes, refrigerate filling up to 2 days before use.
Conclusion
These Easy Lemon Stuffed Cookies are soft, tangy, and filled with creamy lemon goodness. They’re simple to make yet impressive enough to serve at any occasion. With their hidden citrus center, they’re sure to brighten your dessert table and disappear quickly!