Description
Lemon lovers rejoice with these heavenly “Stuffed Lemon Cookies” that blend zesty citrus with sweet surprise. Creamy lemon-infused centers nestled in buttery, tender cookies promise a delightful escape you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (270 grams) all-purpose flour
- ¾ cup (170 grams) unsalted butter, softened
- 1 large egg
- 4 ounces (113 grams) cream cheese, softened
Sweeteners:
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- ¼ cup (30 grams) powdered sugar
- ¼ cup (50 grams) granulated sugar (for coating)
Flavor and Binding Ingredients:
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- A few drops of yellow food coloring (optional)
Instructions
- Craft a velvety butter and sugar mixture by vigorously creaming them together until they transform into a light, airy blend with a pale, silky texture.
- Integrate eggs one at a time, ensuring each is fully incorporated, then introduce vibrant lemon components – fresh juice and zesty lemon peel – alongside vanilla extract.
- Sift together dry ingredients in a separate vessel, creating a delicate flour mixture with baking powder and salt.
- Gently fold dry ingredients into the wet mixture, blending until just combined to maintain a tender cookie consistency.
- Prepare the decadent filling by whipping cream cheese and butter until completely smooth and lump-free.
- Enhance the filling with bright lemon zest, tangy lemon juice, and a hint of vanilla, creating a zesty cream cheese mixture.
- Gradually whisk powdered sugar into the cream cheese base, developing a luxurious, spreadable filling with a silky finish.
- Warm the oven to 350°F and line baking sheets with parchment paper for optimal cookie performance.
- Portion cookie dough into uniform balls, then gently flatten into delicate discs.
- Dollop a precise amount of lemon cream cheese filling at the center of each dough disc.
- Create cookie sandwiches by carefully covering the filling with another flattened dough disc, delicately sealing the edges.
- Arrange stuffed cookies on prepared baking sheets, leaving adequate spacing between each.
- Bake until cookie edges achieve a subtle golden hue, approximately 12-15 minutes.
- Allow cookies to rest on the baking sheet for a brief cooling period before transferring to a wire rack for complete cooling.
Notes
- Chill the dough for at least 30 minutes before assembling to prevent spreading and make handling easier.
- Ensure cream cheese filling is cold and firm to maintain structural integrity during baking.
- Use room temperature ingredients for smoother, more consistent cookie texture and better blending.
- For gluten-free option, substitute all-purpose flour with a blend of almond and coconut flour, adding xanthan gum for binding.
- Reduce sugar by 25% if preferring less sweetness, which won’t significantly impact cookie structure.
- Zest lemons directly before using to maximize fresh citrus flavor and aromatic intensity.
- Freeze assembled, unbaked cookies for quick future baking, storing up to 3 months in airtight container.
- Create uniform cookies by using a small cookie scoop or tablespoon for consistent sizing.
- Dust cooled cookies with powdered sugar for elegant presentation and extra sweetness.
- Prep Time: 12 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 144
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg