Introduction

These Lemon Cheesecake Cookies combine the tangy brightness of lemon with a creamy cheesecake center, creating a delightful treat that’s soft and bursting with flavor. Perfect for a refreshing twist on classic cookies, they’re sure to impress friends and family alike.

A stack of three light golden brown cookies is shown on a white marbled surface, with the top cookie bitten revealing a soft, white cream filling inside. Thin lemon zest strands are placed on top of the bitten cookie, adding a pop of yellow color. Surrounding the stack are lemon slices and additional cookies with the same golden color and slightly rough texture. The scene is bright and softly focused, emphasizing the creamy filling and crumbly cookie layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (6 oz or 170 g) block-style cream cheese (cold)
3 Tablespoons (38 g) granulated white sugar
½ Tablespoon lemon zest
2 cups + 2 Tablespoons (265 g) all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup (200 g) granulated sugar
2 Tablespoons freshly grated lemon zest
½ cup (113 g) unsalted butter (melted and slightly cooled)
1 large egg (room temperature)
1 large egg yolk (room temperature)
2 Tablespoons freshly squeezed lemon juice
½ teaspoon vanilla extract
Additional granulated sugar for rolling cookies in

Instructions

Step 1: In a medium bowl, mix together the cold cream cheese, 3 tablespoons sugar, and ½ tablespoon lemon zest until smooth.
Step 2: Using a teaspoon, scoop heaping teaspoonfuls of the cream cheese mixture and roll into balls. Place them on a parchment-lined baking sheet and freeze until firm, at least 1 hour.
Step 3: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Step 4: In a large bowl, combine 1 cup sugar and 2 tablespoons lemon zest. Rub them between your fingers to release the lemon aroma.
Step 5: Add melted butter to the sugar mixture and mix with an electric mixer until absorbed. Then beat in the egg and egg yolk until combined. Mix in lemon juice and vanilla extract, scraping down the bowl as needed.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 7: Cover the dough and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 8: Remove dough from the fridge. Using a medium cookie scoop, portion 1½ tablespoons of dough and roll into balls. Flatten each ball slightly, place a frozen cheesecake ball in the center, then wrap the dough around it and roll back into a ball quickly to keep the dough cold.
Step 9: Roll each filled dough ball in granulated sugar and arrange them about 3 inches apart on the prepared baking sheet.
Step 10: Bake for 10–12 minutes, until the edges are set and centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the dough in addition to the lemon juice and zest.
Chill the dough longer if the kitchen is warm; this helps the cookies keep their shape and prevents spreading.
Replace some of the granulated sugar with powdered sugar for a softer texture.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. Warm slightly before serving to soften the cheesecake center.

How to Serve

A stack of three soft, light beige lemon cookies is placed on a white marbled surface, with the top cookie showing a bite taken out, revealing a creamy white filling inside. The cookies have a slightly rough texture and a few bright yellow lemon zest strands decorate the bitten cookie. Around the stack, there are thin slices of lemon, adding a fresh and vibrant yellow color to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light cream cheese for the filling?

Light cream cheese can be used, but the filling may be less rich and creamy. Full-fat cream cheese is recommended for the best texture and flavor.

How do I prevent the cream cheese filling from leaking during baking?

Freezing the cream cheese balls until solid before wrapping with dough helps keep the filling contained. Also, work quickly when assembling to keep the dough cold, which reduces leakage.