Stuffed Lemon Cookies
Tender lemon cookies with a creamy lemon filling center, perfect for bringing brightness to any day.
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- 4 oz cream cheese, softened"
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
Instructions
- Prepare the filling first by beating cream cheese and 2 tablespoons butter until smooth. Add 1 cup powdered sugar, 1 tablespoon lemon juice and 1 tablespoon zest, mixing until combined. Cover and refrigerate.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream ¾ cup butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add egg, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and vanilla to the butter mixture, beating until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Chill the dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a tablespoon measure, scoop dough and roll into balls.
- Make an indentation in each cookie using your thumb or the back of a measuring spoon.
- Fill each indentation with about ½ teaspoon of the chilled lemon cream cheese filling.
- Bake for 10-12 minutes until the edges are just barely golden.
- Cool completely on wire racks before dusting with powdered sugar.
Notes
Use fresh lemons for the brightest flavor - the oils in the zest provide the most intense citrus taste.
Make sure the filling is well-chilled before assembling cookies to prevent it from melting during baking.
The dough and filling can be prepared separately up to two days ahead and refrigerated.
Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.