Oh my goodness, let me tell you about these *stuffed lemon cookies*! They’re like a burst of sunshine in your mouth, with a delightful lemon cream filling that just makes everything better. I remember the first time I baked these beauties—I had a few friends over, and the moment they took a bite, their faces lit up! The sweet and tangy flavors combined with that soft, melt-in-your-mouth texture are simply irresistible. Trust me, once you try these cookies, you’ll be dreaming about them! They’re perfect for any occasion, or honestly, just because you deserve a treat today!
Ingredients List
To whip up these scrumptious stuffed lemon cookies, you’ll need the following ingredients. Gather them all before you start for a smooth baking experience!
- 2 cups all-purpose flour
- 1/2 cup butter, softened (make sure it’s at room temperature for easy mixing)
- 1 cup granulated sugar
- 1 egg (large, at room temperature)
- 1 tablespoon lemon zest (freshly grated for that vibrant flavor)
- 1 tablespoon lemon juice (freshly squeezed is best!)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cream cheese (softened, so it blends beautifully)
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice (for the filling, to enhance that lemony goodness)
Make sure to measure everything accurately for the best results. Let’s get baking!
How to Prepare Stuffed Lemon Cookies
Alright, let’s dive into the delightful process of making these stuffed lemon cookies! First things first—preheat your oven to 350°F (175°C). This is key, as a properly preheated oven ensures even baking and those lovely golden edges.
In a mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Next, beat in the egg, lemon zest, lemon juice, and vanilla extract until everything is well combined. You want that zesty goodness to shine through!
Now, in a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix this dry mixture into your wet ingredients. Don’t rush this part—take your time to blend it all together until just combined. We don’t want to overmix!
Once your dough is ready, roll it into balls about the size of a tablespoon and place them on a lined baking sheet. Gently flatten each ball and create an indentation in the center to hold that luscious cream cheese filling.
For the filling, beat together the softened cream cheese, powdered sugar, and that extra tablespoon of lemon juice until smooth. Fill each indentation with this tangy mixture, then pop the baking sheet in the oven for about 12-15 minutes, or until the edges are golden brown. Once done, let them cool on a wire rack before indulging. Trust me, the aroma alone will have your mouth watering!
Why You’ll Love This Recipe
- Bright, zesty flavor that’s refreshing and uplifting
- Easy to prepare, perfect for bakers of all levels
- Great for sharing at parties, gatherings, or just because
- Soft, chewy texture with a delightful cream filling
- Perfect treat for lemon lovers and dessert enthusiasts alike!
Tips for Success
To make your stuffed lemon cookies truly shine, here are some pro tips! First, always use fresh ingredients—especially lemons. The zest and juice from fresh lemons will elevate the flavor beyond anything bottled. When creaming your butter and sugar, be patient; it should be light and fluffy, which creates a lovely texture. If your dough feels too sticky, don’t hesitate to chill it for about 30 minutes; this makes rolling much easier!
And remember, don’t overbake—pull them out when the edges are golden, and the centers look slightly underdone; they’ll continue to firm up as they cool. Happy baking!
Variations
If you want to shake things up with your stuffed lemon cookies, there are so many fun ways to get creative! For a berry twist, try adding fresh blueberries or raspberries to the cream cheese filling for a fruity burst. You could also mix in some white chocolate chips for a decadent touch—oh, yum! If you’re feeling adventurous, swap out the lemon for lime or orange zest for a citrusy surprise. And how about adding a sprinkle of poppy seeds to the dough for a delightful crunch? The possibilities are endless, so don’t be afraid to experiment and find your perfect flavor combo!
Storage & Reheating Instructions
To keep your stuffed lemon cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days. If you want to save some for later, these cookies freeze beautifully! Just wrap each cookie individually in plastic wrap and place them in a freezer-safe bag. They’ll be good for up to 2 months. When you’re ready to enjoy them again, simply let them thaw at room temperature for about 30 minutes. If you like them warm, pop them in the microwave for about 10-15 seconds—just enough to bring back that soft, gooey filling!
Nutritional Information
These stuffed lemon cookies are not just a treat for your taste buds, but they also come with some nutritional insights! Each cookie is approximately 150 calories, with 6g of fat, 2g of protein, and 20g of carbohydrates. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Enjoy these cookies in moderation as part of a balanced diet!
FAQ Section
Can I use store-bought lemon juice instead of fresh?
While you *can* use store-bought lemon juice in a pinch, fresh lemon juice really makes a difference in flavor! Trust me, the zest and juice from a fresh lemon will give your stuffed lemon cookies that bright, zesty kick that you want.
How do I know when my cookies are done baking?
You’ll want to look for golden edges and slightly soft centers. They’ll continue to firm up as they cool, so don’t worry if they look a tad underbaked when you pull them out!
Can I make these cookies ahead of time?
Absolutely! These stuffed lemon cookies store well, and you can even freeze them. Just bake, cool, and then freeze. They’ll be ready to impress whenever you need a sweet treat!
What can I do if my dough is too sticky?
If your dough feels sticky, don’t panic! Just chill it in the fridge for about 30 minutes. This will make it much easier to roll into balls and shape.
Can I substitute the cream cheese filling?
Definitely! If you want to switch things up, try a lemon curd filling or even a vanilla buttercream for a different flavor profile. Just keep it creamy!
Stuffed Lemon Cookies: 5 Irresistible Reasons to Bake
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies filled with a lemon cream.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice for filling
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream butter and sugar.
- Add egg, lemon zest, lemon juice, and vanilla extract; mix well.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Roll dough into balls and place on a baking sheet.
- Flatten each ball slightly and create an indentation.
- In another bowl, mix cream cheese, powdered sugar, and lemon juice.
- Fill each indentation with the cream cheese mixture.
- Bake for 12-15 minutes until edges are golden.
- Cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- For a stronger lemon flavor, add more lemon zest.
- These cookies freeze well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: stuffed lemon cookies, lemon cookies, dessert cookies
