There’s something magical about these Stuffed Lemon Cookies—a delicate outer layer with a surprise creamy, lemony filling inside. These cookies are perfect for citrus lovers who crave a balance of sweetness and tang. Whether for tea parties, holidays, or a midday treat, they’re bound to become a favorite in your dessert repertoire.
I first made these Stuffed Lemon Cookies for a friend’s baby shower, hoping to create a dessert as bright and delightful as the occasion. Watching everyone bite into that creamy lemon center with delighted expressions made me realize these cookies are more than a treat—they’re an experience.
Why You Will Love Stuffed Lemon Cookies
These Stuffed Lemon Cookies bring a zesty, indulgent twist to your dessert table:
- Bursting with flavor: The combination of lemon zest, curd, and cream cheese creates a citrusy masterpiece.
- Perfectly soft and chewy: The cookie dough bakes to a tender texture, perfectly complementing the creamy filling.
- Eye-catching treat: The hidden filling makes them a delightful surprise for guests.
Ingredients Notes for Stuffed Lemon Cookies
Each ingredient has a special role in making these Stuffed Lemon Cookies irresistible:
- Unsalted butter (1 cup): Softened butter creates a rich, tender base for the cookies.
- Sugar (1½ cups): Adds sweetness while helping the cookies achieve a slight crispness on the outside.
- Eggs (2 large): Provide structure and moisture for a soft, chewy texture.
- Vanilla extract (1 teaspoon): Balances the citrusy tartness with a touch of warmth.
- All-purpose flour (3½ cups): Gives the cookies their structure—make sure to measure correctly for best results.
- Baking powder (2 teaspoons): Adds a gentle lift to the cookies, keeping them light and airy.
- Salt (1 teaspoon): Enhances all the flavors, especially the lemon zest.
- Lemon zest (Zest of 3 lemons): Adds intense, fresh citrus flavor to the dough.
- Lemon curd (½ cup): A sweet-tart filling that oozes with flavor.
- Sweetened cream cheese (½ cup): Creates a luscious, tangy counterpoint to the lemon curd.
Pro Tip: Use fresh lemons for the zest and juice—bottled lemon juice won’t have the same bright flavor.
Kitchen Equipment Needed
- Microplane or zester
- Mixing bowls (large and medium)
- Hand or stand mixer
- Cookie scoop
- Baking sheets
- Parchment paper or silicone baking mats
How to Make Stuffed Lemon Cookies
1. Prepare the Lemon Ingredients
- Zest three lemons and set aside the zest. If you’re making your own lemon curd, prepare it now and allow it to cool.
2. Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla
- Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract and lemon zest.
4. Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
5. Make the Filling
- In a small bowl, combine the lemon curd and sweetened cream cheese. Mix until smooth and creamy.
6. Shape the Cookies
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Using your thumb or the back of a spoon, create a small indentation in the center of each ball.
7. Fill and Seal
- Spoon a small amount of the lemon curd-cream cheese mixture into each indentation. Carefully fold the edges of the dough around the filling to seal it completely.
8. Bake
- Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until lightly golden around the edges.
9. Cool and Serve
- Allow the cookies to cool on a wire rack. Once cooled, enjoy their creamy, zesty centers!
Serving and Storage Tips
- Serving: These Stuffed Lemon Cookies are best served fresh, but they’re also fantastic with a dusting of powdered sugar for a more elegant touch.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Unbaked dough balls can be frozen for up to 2 months. Bake straight from the freezer, adding 1-2 minutes to the baking time.
Variations and Substitutions
These Stuffed Lemon Cookies are versatile and can be customized to suit your preferences:
- Berry twist: Add a teaspoon of raspberry jam to the lemon curd filling for a fruity variation.
- Chocolate lovers: Drizzle the baked cookies with white chocolate for a decadent touch.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum for a celiac-friendly option.
Helpful Notes
- For the best flavor, let the cookie dough chill in the refrigerator for 30 minutes before baking.
- When sealing the cookies, ensure the filling is completely enclosed to prevent leaks during baking.
- If you don’t have sweetened cream cheese, mix plain cream cheese with powdered sugar to taste.
Tips from Well-Known Chefs
- Martha Stewart: Always use room-temperature butter for smooth and even creaming.
- Christina Tosi: A pinch of salt in sweet fillings enhances the overall flavor balance.
- Paul Hollywood: For a perfect finish, roll the cookies gently in your hands to ensure even baking.
Frequently Asked Questions (FAQ)
1. Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd works wonderfully if you’re short on time.
2. How do I prevent the cookies from spreading too much?
Chill the dough before baking to keep the cookies from flattening out.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance and refrigerate it until ready to bake.
4. What if my filling leaks?
Ensure the edges of the dough are fully sealed around the filling. If leaks occur, they’ll still taste delicious!
5. Can I add more lemon flavor to the dough?
Yes, add a teaspoon of lemon extract or more lemon zest for an extra citrusy punch.
These Stuffed Lemon Cookies are an irresistible combination of soft, buttery dough and a creamy lemon center. Whether you’re baking for a special occasion or a simple treat, these cookies are guaranteed to brighten your day!
