Dessert

Filled Lemon Bomb Cookies Recipe

ByElena Hart January 27, 2026January 27, 2026

Introduction

Filled Lemon Bomb Cookies are a delightful treat combining a soft, lemon-infused cookie with a creamy, tangy lemon filling. These bite-sized sweets offer a perfect balance of sweetness and citrus zing, ideal for any occasion.

A small round dessert sits in the center of a white plate with a delicate carved edge. The dessert has two layers of light golden, fluffy cake with a smooth, creamy pale yellow filling in between. The top layer of the cake is dusted generously with white powdered sugar, giving it a soft, snowy look. The background is a white marbled texture with two blurred yellow objects in the distance, adding a warm contrast. The plate is sprinkled lightly with powdered sugar around the dessert's base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

115 g butter (4 oz), room temperature
120 ml sweetened condensed milk (½ cup)

½ tsp lemon zest
1 tsp vanilla extract

190 g all-purpose flour (1½ cup)
1 tsp baking powder

100 g white chocolate (3.5 oz), chopped in chunks
100 g butter (3.5 oz), room temperature (for filling)
100 g cream cheese (3.5 oz), room temperature

50 g powdered sugar (½ cup)
2 tbsp lemon juice
½ tsp lemon zest (for filling)

Powdered sugar for dusting the cookies

Instructions

Step 1: Preheat the oven to 250°C (482°F).
Step 2: Chop the white chocolate into chunks and set aside.

Step 3: In a bowl, beat the room temperature butter and sweetened condensed milk with a hand mixer until fluffy, about 2 minutes.
Step 4: Add the vanilla extract and lemon zest, then mix well.
Step 5: Add the flour and baking powder, then gently fold the mixture with a rubber spatula until combined.

Step 6: Fold in the chopped white chocolate chunks.
Step 7: Scoop portions of dough onto parchment-lined baking sheets.
Step 8: Bake for 5 minutes at 250°C.

Step 9: Meanwhile, prepare the filling by beating room temperature butter and cream cheese with a hand mixer until fluffy.
Step 10: Add lemon juice, lemon zest, and powdered sugar to the cream cheese mixture; mix until smooth and well blended. Refrigerate the filling while cookies cool.
Step 11: Once the cookies have cooled, carefully cut off the top of each cookie to create space for the filling. The inside should look slightly underbaked.

Step 12: Fill each cookie with the lemon cream cheese mixture and place the cookie tops back on.
Step 13: Dust the filled cookies with powdered sugar before serving.

Tips & Variations

For an extra burst of flavor, add a teaspoon of lemon juice to the cookie dough as well.

Use white chocolate chips if chopping chunks is inconvenient.
Keep the filling chilled to make it easier to pipe or spread.
Try swapping lemon zest with orange zest for a different citrus twist.

Storage

Store the filled cookies in an airtight container in the refrigerator for up to 3 days. Allow the cookies to come to room temperature before serving for the best texture. You can also freeze them for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A cream puff sits on a white plate with lace-like edges, its top layer golden-brown and lightly dusted with powdered sugar. The puff is split open to show a thick, smooth, pale yellow cream filling inside. A small piece of the puff is held on a silver spoon in the lower right part of the plate, revealing the soft, crumbly texture of the pastry and creamy filling. In the background, three bright yellow lemons rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice is recommended for the best bright and natural flavor in both the cookie dough and filling.

Why do the cookies look underbaked in the center?

The slightly underbaked center keeps the cookies soft and tender, which pairs perfectly with the creamy filling. Don’t worry—it’s intentional and safe to eat.