There’s something truly magical about baking, isn’t there? The way the sweet aroma fills the kitchen, wrapping you in a cozy embrace while you whip up something delicious. Now, stuffed lemon cookies are my absolute favorite! Just imagine biting into a soft, buttery cookie that gives way to a zesty lemon cream filling—it’s like sunshine on a plate! I remember the first time I made these cookies for a family gathering; my kids couldn’t get enough of them! We ended up having a little competition to see who could eat the most, and you know what? Each cookie was gone before we knew it! Trust me, these little delights will bring joy to your home just like they did mine.
Ingredients List
- 2 cups all-purpose flour – make sure to spoon and level it for accuracy!
- 1/2 cup unsalted butter, softened – let it sit at room temperature for a bit to get that perfect creamy consistency.
- 1 cup granulated sugar – this adds just the right amount of sweetness to balance the tanginess of the lemon.
- 1 large egg – use a fresh one for the best flavor and texture.
- 1 lemon, zested and juiced – this is where the magic happens! The zest gives a punch of flavor, and the juice adds that delightful tang.
- 1 teaspoon baking powder – don’t skip this! It helps the cookies rise beautifully.
- 1/2 teaspoon salt – just a pinch to enhance all the flavors.
- 1 cup lemon cream filling – you can make this from scratch or buy it pre-made for convenience, but homemade is always a treat!
How to Prepare Stuffed Lemon Cookies
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that your cookies bake evenly and rise perfectly. No one likes a flat cookie, right?
Cream Together Butter and Sugar
Next, grab a large mixing bowl and cream together the softened butter and granulated sugar. I usually mix this for about 3-4 minutes until it’s light and fluffy. This step is so important because it creates that lovely texture we all love in cookies!
Mix in Egg and Lemon
Now, it’s time to add in the large egg, lemon zest, and lemon juice. Make sure to mix well until everything is combined smoothly. The zest adds a wonderful fragrance and flavor, while the juice gives that tangy kick!
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients. I recommend doing this in batches to avoid any flour explosions (trust me, I’ve been there!). Mix until just combined—overmixing can lead to tough cookies!
Form the Cookies
Now comes the fun part! Roll the dough into balls and flatten them slightly. Take one of the flattened dough pieces and place a small spoonful of that heavenly lemon cream filling in the center. Top it with another flattened piece of dough, then pinch the edges to seal them tight. This keeps all that delicious filling inside while baking!
Baking Process
Place your cookies on a lined baking sheet and pop them in the oven for about 10-12 minutes. Keep an eye on them! They’re done when the edges are golden brown and the centers look set. Once they’re baked, let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. You’ll want to let the smell waft through your home—it’s pure bliss!
Tips for Success
To really nail these stuffed lemon cookies, I’ve got a few pro tips for you! First, always use fresh lemons; the flavor is unbeatable! If you can, zest the lemons just before using them to capture that bright aroma. When creaming the butter and sugar, don’t rush it—take your time to get that fluffy texture. It makes a world of difference!
Also, if your dough feels too sticky, don’t hesitate to chill it for about 15-30 minutes in the fridge. This makes it easier to handle and helps the cookies maintain their shape while baking. Lastly, keep an eye on the cookies towards the end of the baking time; they can go from golden to overdone in a flash! Trust me, these little adjustments will elevate your cookies to the next level!
Nutritional Information
Here’s a quick look at the typical nutritional values for one of these delightful stuffed lemon cookies. Keep in mind that these values are estimates and can vary based on specific ingredients used:
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 50mg
- Carbohydrates: 20g
- Fiber: 0g
- Sugar: 10g
- Protein: 2g
These cookies are a sweet treat that you can enjoy without too much guilt—it’s all about balance, right? Just remember, sharing is caring, and they taste even better when enjoyed with friends and family!
FAQ Section
Can I use other flavors for the filling?
Absolutely! If you’re feeling adventurous, you can swap out the lemon cream filling for other delicious flavors! Think about trying a tangy lime cream or a rich vanilla custard. You could even fill them with a raspberry or strawberry jam for a fruity twist. Just remember to adjust the acidity and sweetness to match the new filling—you want it to complement the cookie without overpowering it!
How do I store leftover cookies?
To keep your stuffed lemon cookies fresh and tasty, store them in an airtight container at room temperature. They’ll stay good for about 3-5 days. If you live in a humid area, it’s a good idea to pop a piece of bread in the container to help absorb moisture and keep the cookies soft. Just don’t be surprised if they disappear quickly—trust me, they’re hard to resist!
Can I freeze stuffed lemon cookies?
Yes, you can definitely freeze these cookies! To do so, let them cool completely, then place them in a single layer in a freezer-safe bag or container. They should keep well for up to 2 months. When you’re ready to enjoy them, just take them out and let them thaw at room temperature. The texture might change slightly, but they’ll still taste fantastic! You could even warm them up in the oven for a few minutes if you want that fresh-baked feeling again!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for any skill level!
- Delightfully tangy flavor that brightens up your day.
- Soft, buttery texture with a luscious lemon cream filling.
- Versatile enough to experiment with different fillings.
- Perfect for any occasion, from casual snacks to festive gatherings.
Equipment List
- Mixing bowls – I like to have a couple of different sizes on hand for mixing wet and dry ingredients separately.
- Measuring cups and spoons – precision is key in baking, so make sure you have a set for both dry and liquid measurements.
- Electric mixer or whisk – for creaming the butter and sugar to that perfect fluffy consistency.
- Baking sheets – I recommend lining them with parchment paper for easy cleanup and to prevent sticking.
- Cookie scoop – this makes it super easy to portion out the dough and helps keep your cookies uniform!
- Wire rack – essential for cooling your cookies evenly after baking.
Serving Suggestions
These stuffed lemon cookies are delightful on their own, but they truly shine when paired with a warm cup of tea or a rich coffee. Imagine enjoying them during a cozy afternoon chat with friends or as a sweet treat at a sunny picnic! They’re also perfect for celebrations, like birthdays or holiday gatherings, adding a refreshing twist to your dessert table. Trust me, they’ll be the star of the show!
Drucken
Stuffed Lemon Cookies: 7 Joyful Bites of Sunshine
- Gesamtzeit: 32 minutes
- Ertrag: 24 cookies 1x
- Ernährung: Vegetarisch
Beschreibung
Delicious stuffed lemon cookies filled with a tangy lemon cream.
Zutaten
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 lemon, zested and juiced
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup lemon cream filling
Anweisungen
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until light and fluffy.
- Add egg, lemon zest, and lemon juice; mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Roll the dough into balls and flatten them slightly.
- Place a small spoonful of lemon cream filling in the center of half the cookies.
- Top with the remaining cookies and seal the edges.
- Bake for 10-12 minutes or until golden.
- Allow to cool before serving.
Notes
- Store cookies in an airtight container.
- Use fresh lemon for best flavor.
- Adjust sugar based on your taste preference.
- Prep Time: 20 minutes
- Kochen Zeit: 12 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 cookie
- Kalorien: 150
- Zucker: 10g
- Natrium: 50mg
- Fett: 7g
- Gesättigte Fettsäuren: 4g
- Ungesättigte Fette: 2g
- Trans Fat: 0g
- Kohlenhydrate: 20g
- Faser: 0g
- Protein: 2g
- Cholesterin: 20mg
Keywords: stuffed lemon cookies, lemon cookies, dessert recipes
