Print

Lemon Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

These Lemon Cheesecake Cookies are a delightful treat combining tangy, creamy cheesecake centers with soft, lemon-flavored cookie dough. Perfect for brightening up any dessert table with a fresh citrus twist and a luscious cream cheese filling.

Ingredients

Scale

Cheesecake Filling

  • ¾ cup (6 oz or 170 g) block-style cream cheese (cold)
  • 3 Tablespoons (38 g) granulated white sugar
  • ½ Tablespoon lemon zest

Cookie Dough

  • 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

  1. Combine filling ingredients: In a medium bowl, mix together the cold cream cheese, 3 tablespoons sugar, and ½ tablespoon lemon zest until smooth and combined.
  2. Scoop cheesecake balls: Use a teaspoon to scoop a heaping teaspoonful of the cream cheese mixture. Roll into balls and place on a parchment-lined baking sheet. Repeat until there are at least 18 balls.
  3. Freeze cheesecake balls: Place the cheesecake balls in the freezer until they are firm and completely frozen, which will help them hold shape inside the cookies.
  4. Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
  5. Combine sugar and lemon zest: In a large bowl, add 1 cup granulated sugar and 2 tablespoons fresh lemon zest. Rub the sugar and zest between your fingers to release and intensify the lemon flavor.
  6. Mix in wet ingredients: Add the melted and slightly cooled butter to the sugar and zest mixture, using an electric mixer to blend until absorbed. Then add the egg and egg yolk; mix until combined. Next, mix in the lemon juice and vanilla extract. Scrape down the sides of the bowl as needed to keep the mixture even.
  7. Add dry ingredients to the dough: Incorporate the flour mixture into the wet ingredients, mixing just until combined into a cohesive dough. Avoid overmixing to keep cookies tender.
  8. Chill the dough: Cover the bowl with the dough and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
  9. Assemble cookies: Remove the dough from the refrigerator. Using a medium cookie scoop, portion out about 1½ tablespoons of dough and roll into balls. Slightly flatten each ball, place a frozen cheesecake ball in the center, and wrap the dough around it fully. Roll back into a smooth ball. Work quickly to keep dough cold for ideal texture.
  10. Roll dough balls in sugar: Roll each cookie ball in additional granulated sugar until coated, then place them on the prepared baking sheet spaced about 3 inches apart.
  11. Bake cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and centers appear soft. After baking, allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Keep cheesecake balls frozen until assembly to prevent melting and leaking during baking.
  • Rubbing lemon zest into sugar intensifies the lemon flavor in the cookie dough.
  • Work quickly when wrapping cheesecake balls in dough to keep dough cold and prevent spreading.
  • Cookies will be soft when done—let them cool completely for best texture.
  • Store cookies in an airtight container in the refrigerator to keep cheesecake filling fresh.

Keywords: lemon cheesecake cookies, lemon cookies, cream cheese cookies, citrus dessert, soft cookies, lemon zest cookies

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