Stuffed Lemon Cookies Recipe

**For the Filling:**

* 4 oz (about ½ cup) cream cheese, softened
* 2 tablespoons powdered sugar
* ½ teaspoon vanilla extract

**Optional for Rolling:**

* Powdered sugar or granulated sugar (for extra sparkle)

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### **Instructions**

**Step 1: Make the Filling**
In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop out small teaspoon-sized portions and place them on a parchment-lined plate. Freeze for 20–30 minutes while you make the dough.

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**Step 2: Prepare the Dough**
Cream together butter and sugar until light and fluffy. Add the egg, lemon zest, and lemon juice, and mix until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

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**Step 3: Assemble the Cookies**
Preheat oven to 350°F (175°C). Take a tablespoon of cookie dough, flatten it in your palm, and place a frozen cream cheese filling in the center. Cover with another small piece of dough and seal the edges, rolling gently into a ball.

Optional: Roll the stuffed cookie balls in granulated sugar or powdered sugar for an extra sparkle and crunch.

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**Step 4: Bake**
Place cookies on a lined baking sheet, leaving space between each one. Bake for 10–12 minutes, or until the edges are just golden and the centers are set. Allow to cool slightly before transferring to a wire rack.

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### **Serving Suggestions**

* Enjoy warm for a gooey, molten center
* Serve chilled for a cheesecake-like bite
* Pair with a cup of tea, lemonade, or coffee for a perfect afternoon snack

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### **Tips & Variations**

* **Add berries:** Fold in crushed freeze-dried raspberries for a fruity twist
* **Make it gluten-free:** Use a 1:1 gluten-free flour blend
* **Go big or mini:** Make larger cookies for sharing, or mini bites for party trays
* **Extra lemony?** Add a drop of lemon extract to the dough for extra zing

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### **Storage & Make Ahead**

* **Fridge:** Store in an airtight container for up to 5 days
* **Freezer:** Freeze stuffed dough balls for up to 2 months and bake fresh when needed

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### **Final Thoughts**

These **Stuffed Lemon Cookies** are like sunshine in cookie form—bright, soft, creamy, and full of joy. They’re simple enough for everyday baking but special enough to impress guests. With a tangy twist and a hidden center, they’re a delightful surprise in every bite.

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**Tried them?** Share your lemony creations using **#StuffedLemonCookies** and spread the citrus love!

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