Description
Stuffed lemon cookies recipe
Ingredients
For the Cookies
– 2 1/2 cups all-purpose flour
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter (softened)
– 1 cup granulated sugar
– 1 egg
– 1 tsp vanilla extract
– Zest of 2 lemons
– 2 tbsp lemon juice
For the Filling
– 4 oz cream cheese (softened)
– 1/4 cup powdered sugar
– 1 tbsp lemon juice
– Zest of 1 lemon
Instructions
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.
Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
In a small bowl, beat the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and well combined.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out a tablespoon of dough and flatten it in your hand. Place a teaspoon of the cream cheese filling in the center and fold the dough around it, sealing the edges. Roll gently into a ball and place on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely
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Step-by-Step Guide
1. Prepare Dry Ingredients: In a medium bowl, thoroughly whisk together the 2 1/2 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt. This ensures even leavening and flavor distribution.
2. Cream Butter & Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed for 2-3 minutes until the mixture is pale, fluffy, and well-aerated. This is key for texture.
3. Add Wet Ingredients: Beat in the egg, vanilla, lemon zest, and lemon juice until fully incorporated. The zest and juice provide the essential citrus flavor.
4. Combine Dry & Wet: With the mixer on low, gradually add the flour mixture to the butter mixture. Mix until just combined and no dry streaks remain. Overmixing leads to tough cookies.
5. Chill the Dough: Cover the bowl and refrigerate for at least 1 hour. This firms the butter, preventing cookies from spreading too much and making the dough easier to handle.
6. Make the Filling: While the dough chills, beat the softened cream cheese, powdered sugar, 1 tbsp lemon juice, and zest in a small bowl until perfectly smooth. Cover and refrigerate.
7. Assemble & Bake: Preheat oven to 350°F (175°C). For each cookie, flatten a tablespoon of dough, add a teaspoon of filling, seal edges completely, and roll into a ball. Bake on a parchment-lined sheet for 12-15 minutes until set with lightly golden edges.
Serving Suggestions
These cookies are delightful on their own but can be elevated for special occasions. For a beautiful presentation, dust them lightly with powdered sugar just before serving. Pair them with a cup of hot tea or a glass of cold milk. They also make an excellent dessert alongside a scoop of vanilla bean ice cream or a berry sorbet for a refreshing contrast.
How-to Summary
Make a lemon-scented cookie dough by creaming butter and sugar, adding egg and lemon, then mixing in dry ingredients. Chill. Prepare a tangy cream cheese filling. Encase teaspoon-sized portions of filling inside balls of dough, ensuring they are completely sealed. Bake at 350°F until golden-edged. Cool completely before serving.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the cookie dough can be refrigerated for up to 2 days. Let it sit at room temperature for 10-15 minutes to soften slightly before shaping.
My filling leaked out. What went wrong? This usually means the dough wasn’t sealed properly. Ensure the filling is completely enclosed with no cracks, and that you’re not using too much filling relative to the dough.
Can I use bottled lemon juice? Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice can impart a dull, processed taste.
How should I store these cookies? Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. They can also be frozen for up to 2 months.
Can I add other flavors? Absolutely. Try adding a teaspoon of poppy seeds to the dough, or mix a little blueberry jam into the cream cheese filling for a lemon-blueberry variation.
Common Mistakes to Avoid
- Using butter that is too soft or melted: This causes excessive spreading. Butter should be softened but still cool to the touch.
- Skipping the chill time: This step is non-negotiable for manageable dough and proper cookie shape.
- Overmixing the dough after adding flour: This develops gluten, resulting in dense, tough cookies.
- Overfilling the cookies: Using more than a teaspoon of filling makes sealing difficult and leads to leaks.
- Overbaking: Cookies continue to set on the hot baking sheet. Remove them when the edges are just golden.
Conclusion
These stuffed lemon cookies are a perfect balance of a tender, citrusy cookie and a creamy, tangy filling. While they require a few careful steps—proper dough chilling and thorough sealing—the result is an impressive and delicious homemade treat. By following the detailed guide and avoiding common pitfalls, you can master this recipe and bring a burst of sunny lemon flavor to your dessert table.