Soft and chewy lemon cremesicle cookies stuffed with a sweet, tangy cream cheese filling and drizzled in white chocolate!
Hey everybody! Jillian here from A baJillian Recipes, and I’m back to share yet another one of my sweet creations with all of you! Now I may be a little ahead of myself when I say this, but I’m SO ready for Summer. I know Spring pretty much just started, but as the weather begins to warm up and the days become longer I can almost taste that wonderful Summer sweetness.
Speaking of “taste”…a couple of years ago, I came up with this recipe for Orange Supremecicle Cookies which were basically Orange Cremesicles in cookie form–SO GOOD! Seeing how well they turned out, I decided to make a lemon version which truly did NOT disappoint.
Just like my Orange Supremecicle Cookies, these Lemon Cremesicle Cookies are so soft and unbelievably moist, thanks to a base that begins with cake mix. Lemon cake mix, to be exact! To bring out more of that sweet lemony tartness, I added just a couple of Tablespoons of lemon juice and some lemon zest. These cookies might start with a cake mix, but they aren’t overly cakey at all. In fact, they have the perfect balance of textures–soft, slightly chewy, and lusciously tender with every bite.
What makes these cookies stand out from all the rest of the lemon cookies out there is the sweet and slightly tangy cream cheese center. There’s just something so mouthwatering and refreshing about that sweet and sour combo of zesty lemon and creamy vanilla. It’s evident why those good ol’ Orange Sherbet Dixie cups are still so popular today. The citrus and sweetness balance each other out perfectly, just like this cookie.
And lest we forget about the ever-so-important drizzle of white chocolate to finish off one of the most perfect cookies for Summertime–I mean, Springtime!!! That smooth and dreamy drizzle is what takes these cookies over the top. SO not optional!
While these cookies might look difficult to make because of their soft and creamy centers, have no fear. I’ve got the simple instructions as well as this handy dandy collage to show you just how easy it is to stuff the cookies.
For even more detailed instructions, check out my recipe for Orange Supremecicle Cookies!
Enjoy, and Happy Summer–oops, I meant Spring!!!
Why Use Lemon Zest and Not Just Lemon Juice?
The best way to infuse a citrus flavor into food is to use zest.
Lemon Zest has intense lemon/citrus flavor without bitterness.
Lemon Zest is the outermost part of the lemon that has been freshly grated.
Can You Dry Lemon Zest?
Yes, lemon zest can be dried.
Grate off the outermost part of the peel, being careful to not get any of the white, which has a bitter taste.
Spread it in a single layer on a plate or wax paper and let it air-dry until it is brittle, (a couple of days).
Store in a sealed jar in a cool, dry place.
Can Lemon Cookies Be Frozen?
Lemon cookies can be frozen.
Place cookies in a single layer on a tray in the freezer.
When the cookies are frozen, transfer to a freezer bag or an air tight container and keep in the freezer for up to 3 months.
Lemon Cremesicle Cookies
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Lemon Cremesicle Cookies
- 1 box 18.25 oz lemon cake mix (I used Duncan Hines)
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable oil
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
Cream Cheese Filling
- 6 ounces cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup powdered sugar
White chocolate drizzle
- 1 cup white chocolate chips
To make the Cookies
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the cake mix, baking powder, eggs, vegetable oil, and lemon juice until it forms a dough.
- Cover bowl with plastic wrap and refrigerate for at least one hour.
To make the Cream Cheese Filling
- Line a baking sheet with wax or parchment paper and set aside.
- In the bowl of a stand mixer, whip the cream cheese and both extracts together.
- Add the powdered sugar, and continue beating until smooth.
- Using a tablespoon, scoop out cream cheese filling and place onto lined baking sheet.
- Continue with the rest of the filling.
- Place baking sheet in the freezer for at least one hour.
- Preheat oven to 375F degrees.
- Line a large baking sheet with parchment paper.
- Grease your hands with either nonstick cooking spray or butter.
- Scoop out a small portion of dough about the size of a golf ball and flatten in the palm of your hand.
- Place a tablespoon of the cream cheese filling in the center of the flattened dough, and carefully wrap the dough around the filling. (Make sure that no filling is showing. You don't want the cookies to leak while baking.)
- Gently smooth out the seams, then flatten slightly so it looks more like a hockey puck, rather than a ball.
- Place onto the prepared baking sheet.
- Repeat process with the rest of the dough and filling.
- Bake for 7-8 minutes, or until the edges look done and the tops slightly glossy.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the white chocolate chips in a microwave-safe bowl or over a double broiler.
- Drizzle the white chocolate over the cooled cookies and allow the chocolate to set.
- Serve and enjoy!
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