Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- For the filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
Instructions
- In a small mixing bowl, beat the softened cream cheese, powdered sugar, and lemon zest together until smooth. Line a small tray with parchment paper. Scoop small teaspoons of the mixture onto the tray, making 12 dollops. Place the tray in the freezer for at least 15 minutes to firm up. This makes the stuffing process much easier and prevents the filling from leaking out during baking.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract. Beat on medium speed until fully combined. The mixture should smell incredibly fragrant and look pale yellow.
- Whisk the flour, baking soda, and salt together in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix, or the cookies will become tough. The dough should be soft but manageable.
- Preheat your oven to 350°F (175°C). Take a tablespoon of cookie dough and flatten it in your palm. Place one frozen cream cheese dollop in the center. Wrap the dough around the filling, pinching the edges to seal it completely. Roll the ball in your hands to make it smooth, then roll it in a small bowl of granulated sugar for a sparkly finish.
- Place the balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just set and very lightly golden. The centers should still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling on the pan helps the stuffed center set properly.
- Cook Time: 32 minutes