When you are craving a simple dessert, that is not too sweet or too salty, my no-bake lemon-filled cookie is perfect.
In fact, inside of 14 minutes, you can make a bunch of these little gems. No-bake lemon-filled cookies are by far the easiest cookies I’ve made in a long time and I am sure you will ♥ them.
No-Bake Lemon-Filled Cookies!
5 words that I consider a gift from the baking gods. When there is no baking involved, there are fewer pots, pans, and baking equipment to wash!
A clean presentation, coupled with a fresh wafting scent of lemon and light airy tasty bite after a bite is what you will first experience.
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When I made this recipe I wanted to use a bare minimum of ingredients to deliver the most flavorful taste.
I do believe I have struck a happy medium. Those that love lemon are going to enjoy the recipe. For others that love a cookie that softens when refrigerated, you will love this recipe even more than lemon-lovers.
No-Bake makes Lemon-Filled Cookies All The More Tasty!
First, don’t worry if you don’t have the exact same as me for every ingredient. Why? You might actually find a better combination than I did!
After experimenting with a lot of filling, I decided to use one that was thick, yet yielded to licking, lol! As for the sweet factor, not everything needs to be so sweet that you get a sugar rush.
What I will share is that sometimes, more is not more, less is more!
Plus, lemon is quite refreshing no matter when you taste it, and in between cookie thins, it is simply outstanding!
Can I Use the lemon filling For Something Else?
I actually used this same filling in a bundt cake as well as injected it into cupcakes. Lemon filling is outstanding and it is firmer because of the ingredients. Simply put, you could even use the lemon filling by scooping graham crackers or fruit into it.
I was able to create 30 lemon-filled cookies out of this small batch.
Lemon-Filling Tips + Suggestions.
- Follow the directions, trust me there is more than enough filling for 30 cookies.
- Also, work with softened cream cheese but DO NOT soften the cream cheese in the nightmare!
Once you prepare the lemon filling, I suggest that you chill it immediately.
Keep the filling in a refrigerator until you are ready to use it. For those that prefer a crisp cookie crunch against the soft filling, don’t fill the cookies except upon demand.
Conversely, if you prefer a soft cookie, make the icing, fill the wafer cookies and refrigerate them.
Lemon Filling is fabulous!
Basic Ingredients For Lemon-Filled No-Bake Cookies
You will need to have cream cheese on hand as well as lemon.
Also, you noted I referred to some very thing wafer cookies, you will need these as well, and I have presented you a different option if you can’t find those.
Last, please note, confectioner’s sugar can make or break this recipe. If you add too much or too little you won’t like the consistency. I suggest adding confectioners sugar to the filling for no-bake lemon-filled cookies one tablespoon at a time.
Lemon-Filled No-Bake Cookies Are Near Perfect For These Reasons:
- No-bake lemon-filled cookies are great for drop-in, unannounced company, friends, and family
- when you need a last-minute ‘take with’ dessert, these lemon-filled sandwich cookies are amazingly easy to make.
- An easy way to satisfy your sweet tooth
- A tasty, light treat that fulfills both crunchy and creamy
- Lemon-filled sandwich cookies do not require a trip into a hot oven (especially during the summer months!)
- All the ingredients are super basic and easy to find!
- Great for holidays, birthdays, picnics, frozen, anniversaries
Serve these no-bake lemon-filled cookies with…
So what in the world do you serve these filled cookies with? My kids love these with vanilla milk. I’ve nibbled at these with a glass of hot tea and coffee.
When I’ve given them to my friends, they had iced tea and water. Serve them with a side of fruit, like berries if you want to really dress up the plate. No-bake lemon-filled cookies are perfect for parties, gatherings, showers, and all holidays!
Great Suggestion on When To Make these Lemon-Filled No-Bake Cookies
The key to dabbling into a new recipe is always ‘need’ or craving right?
So in those case, I would suggest making the lemon filling and keeping it for up to a week in your refrigerator in an air-tight container. Since we often don’t want to overindulge, you can make a few each night or even just one and this allows you portion control.
Rather than making every single one of these at once, make them on-demand because it is basically like spreading peanut butter on bread easy!
I truly believe that these are a cookie that can be consumed year-round and they are beyond easy to make!
14 Minutes To Bold Spring Flavored No-Bake Cookies
Literally, the best part of these no-bake cookies (aside from the flavor) is the no-nonsense preparation. One bowl is great. Using a mixer makes this even easier.
Then of course no baking so no cookie sheets adds to the luxury of no-bake lemon-filled cookies. Are you ready to make your own?
Don’t forget you can optionally dust them with confectioner’s sugar! ~ Dana XO
No-Bake Lemon-Filled Cookies
No-Bake Lemon Filled CookiesFirst, don't worry if you don't have the exact same as me for every ingredient. Why? You might actually find a better combination than I did! After experimenting with a lot of filling, I decided to use on that was thick, yet yielded to licking, lol!As for the sweet factor, not everything needs to be so sweet that you get a sugar rush that makes you run around your home like a cat on catnip. What I will share is that sometimes, more is not more, less is more!
Can I Use the Filling For Something Else?I actually used this same filling in a bundt cake as well as injected into cupcakes.Lemon filling is outstanding and it is firmer because of the ingredients. Simply put, you could even use the lemon filling by scooping graham crackers or fruit into it. I was able to create 30 cookies out of this small-batch filling. Keep the filling in a refrigerator until you are ready to use it. For those that prefer a crisp cookie crunch against the soft filling, don't fill the cookies except upon demand. Conversely, if you prefer a soft cookie, make the icing, fill the wafer cookies and refrigerate them.
- 3 Oz Cream Cheese
- 1-2 Tablespoons of Lemon Juice
- 1 A teaspoon of Vanilla Extract
- 1 Tablespoon of Lemon Pith from a rinsed lemon
- 1/2 C Heavy Whipping Cream
- 4 Tbsp Confectioner's Sugar
- 60 Lemon Thin Wafers Chocolate Wafers Or Vanilla Wafers
- Using a mixer, combine cream cheese, and lemon juice.
- Next, once combined, add-in whipping cream.
- Then add confectioner's sugar and combine first with spatula then mixer.
- Last, add in lemon pith.
- With mixers in Medium, mix for about 2-3 minutes.
- When mixer beaters are pulled away, it should form a peak, which means it is ready to use.
- Use exact measurements.
- Separate Lemon Wafers (or chocolate wafers or vanilla wafers)