Stuffed lemon cookies recipe

Ingredients

For the Cookies

2 1/2 cups all-purpose flour1/
2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
1 cup granulated sugar
1 egg
1 tsp vanilla extract
Zest of 2 lemons
2 tbsp lemon juice

For the Filling

4 oz cream cheese (softened)
1/4 cup powdered sugar
1 tbsp lemon juice
Zest of 1 lemon

Instructions

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

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Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.

Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.

In a small bowl, beat the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and well combined.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop out a tablespoon of dough and flatten it in your hand. Place a teaspoon of the cream cheese filling in the center and fold the dough around it, sealing the edges. Roll gently into a ball and place on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.

Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely