Ingredients
Scale
- 8 oz Cream cheese, softened
- 1/2 cup Powdered sugar (for filling)
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 2 tbsp Fresh lemon zest
- 2 tbsp Fresh lemon juice
- 3 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Powdered sugar (for rolling)
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and 1/2 cup of powdered sugar until smooth and creamy. Line a small tray with parchment paper. Scoop small teaspoons of the mixture onto the tray, making about 18 dollops. Place the tray in the freezer for at least 20 minutes. This step is crucial; if the filling isn’t firm, it will leak out during baking.
- Create the Lemon Cookie Dough: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice, then beat until well combined. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Do not overmix, or the cookies will lose their chewiness.
- Stuff the Cookies: Preheat your oven to 350°F (175°C). Take about 2 tablespoons of dough and flatten it in the palm of your hand. Retrieve the frozen cream cheese dollops. Place one dollop in the center of the dough circle and fold the edges over to seal it completely. Roll the dough into a smooth ball, ensuring no cream cheese is visible. Roll each ball in the remaining powdered sugar for a crinkle effect.
- Bake and Cool: Place the stuffed dough balls on a baking sheet lined with parchment paper, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just set but the tops still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling on the sheet helps set the stuffed center.
- Cook Time: 42 minutes