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Filled Lemon Bomb Cookies Recipe

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★★★★★

4.5 from 125 reviews

Filled Lemon Bomb Cookies are a delightful treat featuring a soft and fluffy lemon-infused cookie base studded with white chocolate chunks. These baked cookies are filled with a tangy and creamy lemon cream cheese filling, making them irresistibly moist and flavorful. Finished with a dusting of powdered sugar, these cookies offer a perfect balance of sweet and citrusy freshness, ideal for a special dessert or tea-time indulgence.

Ingredients

Scale

Cookie Dough

  • 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 cups)
  • 1 tsp Baking powder
  • 100 g White chocolate (3.5 oz), chopped into chunks

Filling

  • 100 g Butter (3.5 oz), room temperature
  • 100 g Cream cheese (3.5 oz), room temperature
  • 50 g Powdered sugar (1/2 cup)
  • 2 tbsp Lemon juice
  • ½ tsp Lemon zest

For Dusting

  • Powdered sugar as needed

Instructions

  1. Preheat the oven: Preheat your oven to 250°C (482°F) to prepare for baking the cookies.
  2. Chop the white chocolate: Finely chop the white chocolate into chunks to incorporate them into the dough evenly.
  3. Mix butter and condensed milk: In a bowl, combine the room temperature butter and sweetened condensed milk. Use a hand mixer and beat until the mixture becomes fluffy, about 2 minutes.
  4. Add vanilla, lemon zest: Add vanilla extract and ½ teaspoon of grated lemon zest to the mixture, then continue mixing until well blended.
  5. Add flour and baking powder: Sift together the all-purpose flour and baking powder. Gradually add them to the wet ingredients and mix gently with a rubber spatula until a dough forms.
  6. Incorporate white chocolate chunks: Fold in the chopped white chocolate pieces carefully to distribute them evenly without overmixing.
  7. Scoop and bake cookies: Scoop portions of the dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for 5 minutes at 250°C.
  8. Prepare the filling: While cookies bake, beat room temperature butter and cream cheese together using a hand mixer until fluffy.
  9. Add lemon juice, zest, and powdered sugar: To the cream cheese mixture, add lemon juice, ½ teaspoon lemon zest, and powdered sugar. Mix until smooth and refrigerate the filling while cookies cool.
  10. Cool and hollow cookies: Once baked, allow the cookies to cool. Then carefully cut out the top part of each cookie, revealing the soft center meant to hold the filling.
  11. Fill cookies: Spoon the lemon cream cheese filling into the hollowed center of each cookie, then cover with the cut top piece.
  12. Dust with powdered sugar: Lightly dust the filled cookies with powdered sugar before serving for a beautiful finish.

Notes

  • Ensure butter and cream cheese are at room temperature for a smooth filling.
  • The cookies appear underbaked in the middle after baking, which is intentional for a soft texture.
  • Chilling the filling before assembly helps it maintain shape inside the cookies.
  • Use parchment paper for easy cookie removal and clean baking sheets.
  • Enjoy these cookies fresh as they are best eaten within 2 days for optimal texture.

Keywords: lemon cookies, filled cookies, cream cheese filling, white chocolate, lemon dessert

Find it online: https://thefoodrecipe.com/filled-lemon-bomb-cookies-recipe/