Lemon Filled Dreams Cookies
Indulge in the sweet-tart bliss of Lemon Filled Dreams Cookies, a dessert that lives up to its name. These buttery, melt-in-your-mouth cookies feature a soft, tender crumb thanks to a blend of cornstarch and all-purpose flour, while fresh lemon juice and zest bring a vibrant zing to the luscious, velvety filling. Each cookie is lovingly shaped with a delicate indentation to cradle the lemony goodness, making every bite a balance of rich decadence and citrusy brightness. Topped with a light snowfall of powdered sugar for a touch of elegance, these cookies are perfect for spring gatherings, afternoon tea, or anytime you crave a sophisticated yet simple treat. Easy to make in under an hour and irresistible to all, these cookies strike the perfect harmony of texture and flavor.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 260 grams all-purpose flour
- 30 grams cornstarch
- 0.25 teaspoons salt
- 1 tablespoon lemon zest
- 60 ml lemon juice (freshly squeezed)
- 120 grams sweetened condensed milk
- 20 grams powdered sugar, for dusting
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Be careful not to overmix.
Divide the dough into tablespoon-sized portions. Roll each portion into a ball and gently flatten it with your palms.
Use the back of a 1/2 teaspoon measuring spoon to make a small indentation in the center of each flattened dough ball without breaking through the bottom.
Place the shaped cookies onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10 minutes, or until the edges are just starting to turn golden. Remove cookies and let them cool completely on the baking sheets.
While cookies cool, prepare the lemon filling. In a small saucepan over low heat, combine lemon juice, lemon zest, and sweetened condensed milk. Stir constantly until thickened (about 5-7 minutes).
Let the lemon filling cool to room temperature. It will continue to thicken as it cools.
Once the cookies are cool, spoon about 1/2 teaspoon of the lemon filling into the indentation on each cookie.
Dust the cookies lightly with powdered sugar before serving for an elegant finishing touch.
Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.3 g | 253% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 418.4 g | 152% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 188.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 444 mg | 34% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
