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Stuffed Lemon Cookies Recipe

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Prep Time: 30 minutes (plus 1 hour chilling)
Cook Time: 12-14 minutes per batch
Total Time: About 2 hours
Difficulty: Medium – Requires making a filling and careful assembly, but the steps are straightforward.

Nutrition Information (Per Cookie, estimated):

  • Calories: ~220 kcal

  • Total Fat: 10g

  • Saturated Fat: 6g

  • Cholesterol: 35mg

  • Sodium: 120mg

  • Total Carbohydrates: 30g

  • Dietary Fiber: 0g

  • Sugars: 20g

  • Protein: 2g

Nutritional information is an estimate provided by a third-party application and may vary based on specific ingredients and portion sizes.

Ingredients

For the Lemon Cream Cheese Filling:

  • 4 oz (113g) full-fat brick cream cheese, softened to room temperature

  • 3 tablespoons (38g) granulated sugar

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon finely grated lemon zest

  • ½ teaspoon pure vanilla extract

  • Pinch of salt

For the Lemon Cookie Dough:

  • 2 ¼ cups (281g) all-purpose flour, spooned and leveled

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ¾ cup (170g) unsalted butter, softened to room temperature

  • 1 cup (200g) granulated sugar

  • 1 large egg + 1 large egg yolk, at room temperature

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon finely grated lemon zest (from about 2 lemons)

  • 1 teaspoon pure vanilla extract

  • Yellow food coloring (gel recommended, optional)

For Rolling & Topping:

  • ½ cup (100g) granulated sugar, for rolling

  • ½ cup (60g) powdered sugar, for dusting (optional)

Equipment

  • Stand mixer or hand mixer

  • Medium and small mixing bowls

  • Whisk and rubber spatula

  • Baking sheets

  • Parchment paper or silicone baking mats

  • Wire cooling rack

  • Small cookie scoop (1-2 tablespoon size) or spoon

  • Plastic wrap

Instructions

Part 1: Make the Filling (Can be done ahead)

  1. In a medium bowl using a hand mixer (or by hand with a whisk), beat the softened cream cheese and 3 tablespoons of sugar until completely smooth and creamy, about 1 minute.

  2. Beat in the lemon juice, lemon zest, vanilla, and salt until fully incorporated.

  3. Cover the bowl with plastic wrap and place in the freezer for 45-60 minutes, or until the mixture is very firm and scoopable. You can also refrigerate for 3-4 hours or overnight.

Part 2: Make the Cookie Dough

  1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

  2. Cream Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and 1 cup of granulated sugar together on medium-high speed until light, fluffy, and pale in color, about 3-4 minutes.

  3. Add Wet Ingredients: Scrape down the sides of the bowl. Add the whole egg and mix on medium until combined. Add the egg yolk, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated. Add a drop or two of yellow gel food coloring here if using, for a vibrant color.

  4. Combine: With the mixer on low, gradually add the dry ingredient mixture. Mix just until no flour streaks remain. Do not overmix. The dough will be soft and slightly sticky.

Part 3: Assemble & Chill

  1. Scoop & Fill: Using a small cookie scoop (about 1-1.5 tablespoons), portion the cookie dough. Roll each portion into a ball, then flatten it into a disc in the palm of your hand.

  2. Stuff: Remove the filling from the freezer. Scoop about ¾ teaspoon of the firm cream cheese filling and place it in the center of the dough disc. Carefully wrap the dough around the filling, pinching the seams to seal completely. Roll gently in your hands to form a smooth ball. Ensure the filling is completely enclosed to prevent leakage.

  3. Roll in Sugar: Roll each stuffed dough ball in the bowl of granulated sugar until generously coated. Place on a parchment-lined plate or baking sheet.

  4. Chill: Chill all the stuffed dough balls in the refrigerator for at least 1 hour (and up to 48 hours, covered). This is crucial for preventing the cookies from spreading too much and for the filling to stay intact.

Part 4: Bake & Cool

  1. Preheat & Prep: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

  2. Arrange: Place the chilled dough balls at least 3 inches apart on the prepared baking sheets. They will spread significantly.

  3. Bake: Bake for 12-14 minutes, or until the edges are set and lightly golden. The centers will still look very soft and puffy – this is correct! Do not overbake.

  4. Cool on Pan: Allow the cookies to cool on the baking sheet for 10 minutes. They will deflate slightly and develop their characteristic crinkled appearance as they cool.

  5. Cool Completely: After 10 minutes, carefully transfer the cookies to a wire rack to cool completely. The filling will be very hot initially.

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