Introduction

These Lemon Cheesecake Cookies combine the tangy brightness of lemon with a creamy cheesecake center for a truly delightful treat. Soft, zesty, and rich, they’re perfect for anyone who loves a fresh twist on classic cookies.

A stack of six soft lemon cookies with a golden brown color and a slightly cracked texture. The top cookie has a bite taken out, showing a soft, creamy lemon filling inside. Each cookie is sprinkled lightly with sugar and small lemon zest bits for texture. Around the stack, there are several more cookies lying flat, similar in color and sugar coating. In the background and foreground, there are fresh lemon slices with bright yellow rinds and pale yellow centers. The scene is set on a white marbled surface with pieces of text subtly visible beneath the stack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tbsp (5 g) lemon zest
1/2 cup (100 g) granulated white sugar
1/2 tbsp (5 g) lemon zest
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
2 1/2 tbsp (25 g) lemon zest

Instructions

Step 1: Line a small cookie sheet with parchment paper. In a small bowl, mix the cold cream cheese with 3 tablespoons sugar using an electric mixer on medium-high speed until fluffy and the sugar dissolves, about 2 minutes. Then fold in ½ tablespoon lemon zest.
Step 2: Scoop the cheesecake filling into sixteen 2-teaspoon portions onto the baking sheet. Freeze until the balls are very firm.
Step 3: For the lemon sugar, combine ½ cup sugar with ½ tablespoon lemon zest in a small bowl. Rub together with your fingers to release the lemon oils, then set aside.
Step 4: Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 5: In a large bowl, cream softened butter with brown sugar and ¼ cup sugar using an electric mixer on high speed until fluffy, about 2 minutes.
Step 6: Add egg yolks and vanilla to the butter mixture and beat on medium speed for 1 minute until pale and fluffy. Mix in 2 ½ tablespoons lemon zest.
Step 7: Gradually add the dry ingredients to the wet mixture on low speed until just combined.
Step 8: Preheat oven to 350°F (175°C). Chill dough for 10–15 minutes while oven heats to make rolling easier.
Step 9: Divide dough into sixteen 1½ tablespoon portions and roll into balls. Flatten each ball slightly, place a frozen cheesecake ball in the center, then wrap dough completely around the filling and roll into a smooth ball. Roll each cookie dough ball in the lemon sugar.
Step 10: Place cookies on the prepared baking sheets, baking six at a time. Bake for 11–12 minutes until edges are set.
Step 11: Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

Keep cheesecake balls frozen until just before assembling each batch to prevent them from melting into the dough.
For a stronger lemon flavor, increase the lemon zest slightly or add a teaspoon of lemon extract to the dough.
Substitute cream cheese with mascarpone for an even creamier center.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, let cookies come to room temperature before serving for the best texture. You can also freeze baked cookies for up to 2 months; thaw at room temperature before enjoying.

How to Serve

The image shows six round lemon cookies with a rough, slightly cracked golden surface coated lightly with sugar crystals and small pieces of lemon zest on top. They are laid out in a scattered arrangement on a sheet of printed parchment paper. Beside the cookies, there are thick slices of lemon that show the pale yellow flesh and textured peel. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon zest for this recipe?

Fresh lemon zest is best for optimal flavor and aroma. Frozen zest can be used but may lose some potency, so consider using a bit more if using frozen.

What can I do if the cheesecake filling melts out during baking?

Make sure the cheesecake balls are well frozen before wrapping in dough. Also, seal the dough tightly around the filling to prevent leakage during baking.