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Lemon Cheesecake Cookies Recipe

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★★★★★

4.1 from 35 reviews

These Lemon Cheesecake Cookies combine tangy lemon zest with a creamy cheesecake center wrapped inside a soft, buttery cookie. Featuring a crisp outer layer rolled in lemon sugar, these cookies offer a delightful mix of tart, sweet, and rich flavors perfect for a refreshing treat.

Ingredients

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Lemon Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tbsp (5 g) lemon zest

Lemon Sugar

  • 1/2 cup (100 g) granulated white sugar
  • 1/2 tbsp (5 g) lemon zest

Lemon Cookies

  • 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 tsp vanilla extract
  • 2 1/2 tbsp (25 g) lemon zest

Instructions

  1. Prepare the Lemon Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, mix cold cream cheese and sugar using an electric mixer on medium-high speed until fluffy and sugar dissolves, about 2 minutes. Stir in lemon zest. Scoop into 16 portions of 2 teaspoons each onto the baking sheet and freeze until firm.
  2. Create the Lemon Sugar: Combine sugar and lemon zest in a small bowl. Rub the zest and sugar together with your fingers to extract the oils and aroma. Set aside.
  3. Prepare for Baking: Line two baking sheets with parchment paper. Preheat the oven to 350°F (175°C).
  4. Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar using an electric mixer on high speed until fluffy, about 2 minutes.
  6. Add Egg Yolks and Vanilla: Mix in egg yolks and vanilla extract on medium speed for 1 minute until pale and fluffy.
  7. Add Lemon Zest: Incorporate lemon zest and mix on medium speed until combined.
  8. Combine with Dry Ingredients: Gradually mix dry flour mixture into the wet ingredients on low speed until just combined.
  9. Chill Dough: Chill the dough in the refrigerator for 10-15 minutes to make it easier to roll.
  10. Assemble Cookies: Scoop dough into 16 portions using a 1 1/2 tablespoon cookie scoop and roll into balls. Flatten each slightly, place a frozen cheesecake ball in the center, then completely enclose the cheesecake with cookie dough by rolling it back into a ball. Roll each ball in the lemon sugar mixture. Keep cheesecake balls frozen until ready to use.
  11. Bake Cookies: Place up to 6 cookies on prepared baking sheets. Bake for 11-12 minutes until edges are lightly golden.
  12. Cool and Serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Keep cheesecake balls frozen until assembling cookies to prevent melting.
  • Rubbing lemon zest with sugar enhances the lemon flavor by releasing natural oils.
  • You can use a stand mixer fitted with a paddle attachment alternatively to a hand mixer.
  • Store cookies in an airtight container and refrigerate to maintain freshness due to cream cheese filling.
  • Make sure to completely seal cheesecake filling inside the cookie dough to avoid leaking during baking.

Keywords: lemon cheesecake cookies, lemon cookies, cheesecake filling, lemon zest cookies, soft cookies with cream cheese, lemon desserts

Find it online: https://foodiecara.com/lemon-cheesecake-cookies-recipe/