Lemon & Cheese Stuffed Cookies | Boursin Cheese

Lemon & Cheese Stuffed Cookies

Created by Chef Paola Velez, Maydan, Compass Rose DC and La Bodega Bakery DC
Chef Paola Velez’ family calls her “The Cookie Lady” and now we know why. She put a modern savory spin on this cookie recipe inspired by her LatinX family’s heritage and favorite Noche Buena holiday cookies. This citrus treat stuffed with Boursin® Shallot & Chive Cheese, finished with a hibiscus maldon salt for a pop of color and decoration is sure to wow your guests and foster lifelong memories.
  • Level easy

  • Prep time 45 MIN

  • Cook time 16 MIN

  • Total time 1 HR 1 MIN


Your Turn To Create

Lemon & Cheese Stuffed Cookies
  • Freeze your Boursin Cheese in 1 TSP sized balls. Freeze for 7 hours or overnight.
  • Cream your butter and your sugars until creamy and pale.
  • Add your lemon zest and mix on medium speed.
  • Add your egg and mix.
  • Add your extract and lemon juice.
  • Now add all your dries and mix until no flour is visible.
  • Using a 1.25 oz scoop, scoop your cookies onto a parchment lined sheet tray.
  • Remove your Boursin Cheese from the freezer and flatten out your 1.25 oz dough. Place Boursin Cheese in the center of your dough and seal.
  • Press down the tops of the cookies and sprinkle with sea salt.
  • Refrigerate your cookies for 30 min before baking.
  • Pre-heat your oven to 325F.
  • Bake at 325F for 16 min rotating halfway in between.
  • 1 box Boursin Shallot & Chive

  • 1/2 Lb soft butter

  • 1 cup light brown sugar

  • 3/4 cup granulated sugar

  • 1 Tsp vanilla paste

  • 2 Tbsp lemon zest

  • 1 Tsp lemon juice

  • 1 whole large egg

  • 3 1/3 cups all-purpose flour (466 GRAMS)

  • 1 Tsp baking soda

  • 1.5 Tbsp kosher salt

  • Optional: Sea salt to taste or hibiscus maldon salt