Description
These delightful Lemon Cheesecake Cookies are a perfect combination of tangy and sweet. Soft, buttery cookies encase a creamy lemon cheesecake filling, delivering a burst of flavor in every bite. Perfect for dessert or a midday treat, these cookies are sure to impress family and friends!
Ingredients
Units
Scale
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
- Prepare the Cheesecake Filling
Line a small cookie sheet with parchment paper. Add the cream cheese and sugar to a small bowl. Using an electric mixer, mix on medium-high speed until the mixture becomes fluffy, and the sugar dissolves, about 2 minutes. Then, mix in the lemon zest. Scoop the cheesecake filling into 16 portions (each about 2 teaspoons) onto the baking sheet. Freeze until the portions are firm and frozen solid. - Prepare the Lemon Sugar
In a small bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar, extracting the lemon oil for enhanced flavor. Set aside. - Make the Lemon Cookie Dough
Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
In a large bowl, use an electric hand mixer (or stand mixer with a paddle attachment) to cream the softened butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the egg yolks and vanilla and mix for 1 minute on medium speed until the mixture turns pale and fluffy. Add the lemon zest, then mix again until combined. Gradually add the dry ingredients, mixing on low speed until the dough is fully combined. - Assemble the Cookies
Preheat your oven to 350°F (175°C) and chill the cookie dough for 10–15 minutes while preheating. This will make the dough easier to handle. Scoop the dough into 16 portions (approximately 1 1/2 tablespoons each), roll into balls, and slightly flatten each one. Place a frozen cheesecake ball in the center of each portion. Wrap the cookie dough around the filling to completely enclose it, then roll into a ball again. Roll each cookie dough ball into the prepared lemon sugar to coat. - Bake the Cookies
Place about 6 cookie dough balls onto a prepared baking sheet, ensuring they have enough space to spread. Bake in the preheated oven for 11–12 minutes or until the cookies are just set. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Ensure the cheesecake filling is fully frozen before assembling the cookies to prevent it from leaking during baking.
- To intensify the lemon flavor, you can use freshly squeezed lemon juice in the filling or cookie dough (replace a portion of the sugar).
- Store the baked cookies in an airtight container in the refrigerator for up to 5 days, or freeze them for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
