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Lemon Cheesecake Cookies Recipe

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★★★★★

4.4 from 67 reviews

These Lemon Cheesecake Cookies combine a tangy lemon-flavored cheesecake center with soft, buttery lemon cookies rolled in lemon sugar. The luscious creamy filling contrasts with the tender cookie exterior, making for a delightful citrusy treat perfect for any occasion.

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 Lemon Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese and 3 tablespoons granulated sugar. Beat on medium-high speed with an electric mixer until fluffy and the sugar dissolves, about 2 minutes. Mix in 1/2 tablespoon lemon zest. Scoop into sixteen 2-teaspoon portions onto the prepared baking sheet and freeze until very firm.
  2. Make Lemon Sugar: Combine 1/2 cup granulated sugar and 1/2 tablespoon lemon zest in a small bowl. Rub together with your fingers to release lemon oils and set aside for coating cookies later.
  3. Prepare Dry Ingredients: Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugars: In a large bowl, use an electric mixer or stand mixer fitted with a paddle attachment to cream the softened butter, light brown sugar, and 1/4 cup granulated sugar on high speed until fluffy, about 2 minutes.
  5. Add Egg Yolks and Flavorings: Mix in the egg yolks and vanilla extract on medium speed for 1 minute until the mixture is pale and fluffy. Then add 2 1/2 tablespoons lemon zest and combine well.
  6. Incorporate Dry Ingredients: Slowly add the flour mixture on low speed until just combined. Chill the dough for 10-15 minutes to make rolling easier, while preheating the oven to 350°F (175°C).
  7. Assemble Cookies: Using a 1 1/2 tablespoon cookie scoop, portion out 16 dough balls and roll each into a ball. Slightly flatten each dough ball, place a frozen cheesecake ball in the center, then carefully enclose the cheesecake filling fully with cookie dough. Roll again into a smooth ball and coat lightly with the prepared lemon sugar. Keep cheesecake balls frozen until assembly to prevent melting.
  8. Bake Cookies: Arrange six cookies at a time on the lined baking sheet. Bake for 11-12 minutes until edges are lightly golden but centers remain soft.
  9. Cool and Serve: Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Serve once cooled to avoid the cheesecake filling being too soft.

Notes

  • Keep cheesecake filling frozen until right before assembly to maintain shape and prevent leakage during baking.
  • Chilling the dough makes it easier to handle and helps maintain cookie shape.
  • Cookie size can be adjusted; just maintain the ratio of dough to cheesecake filling for even baking.
  • Store baked cookies in an airtight container and refrigerate to keep the cheesecake center fresh.
  • Use fresh lemon zest for the best citrus flavor; avoid the bitter white pith.

Keywords: Lemon cheesecake cookies, lemon cookies, cheesecake filled cookies, lemon dessert, citrus cookies, soft cookies, creamy filling, lemon zest cookies

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