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Lemon Cheesecake Cookies Recipe

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4.2 from 38 reviews

Lemon Cheesecake Cookies combine the creamy tanginess of cheesecake with the bright zestiness of lemon in a soft, tender cookie. These delightful treats feature a luscious cream cheese filling encased in a lemon-infused cookie dough, rolled in sugar for a sparkling finish. Perfect for a refreshing dessert or a special snack, these cookies blend rich and citrus flavors beautifully in every bite.

Ingredients

Cheesecake Filling

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

Cookie Dough

  • 2 cups + 2 Tablespoons all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 Tablespoons freshly grated lemon zest
  • ½ cup 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. Make the Cheesecake Filling: 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: Using a teaspoon, scoop heaping teaspoonfuls of the cream cheese mixture, roll each into a ball, and place them on a parchment-lined baking sheet. Make at least 18 balls.
  3. Freeze Cheesecake Balls: Place the cream cheese balls in the freezer and freeze until firm and completely frozen, which will help them hold their shape inside the cookies.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt; set this aside.
  5. Prepare Sugar and Lemon Zest: In a large bowl, add 1 cup sugar and 2 Tablespoons freshly grated lemon zest. Rub the sugar and zest between your fingers to release the lemon oils and enhance the flavor.
  6. Add Wet Ingredients: Pour in the melted butter and mix with an electric mixer until the butter is absorbed. Then add the egg and egg yolk, mixing until combined. Next, mix in the lemon juice and vanilla extract. Scrape down the sides as needed to ensure even mixing.
  7. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and gently mix until just combined to avoid overworking the dough.
  8. Chill the Dough: Cover the mixing bowl and refrigerate the dough for at least 30 minutes to firm up the dough before shaping.
  9. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  10. Assemble Cookies: Remove the dough from the fridge. Using a medium cookie scoop, portion about 1 ½ tablespoons of dough and roll it into a ball. Flatten the dough ball slightly, place a frozen cheesecake ball in the center, and carefully wrap the dough around it, rolling it back into a smooth ball. Work swiftly to keep the dough cold.
  11. Roll in Sugar and Arrange: Roll each filled dough ball in additional granulated sugar to coat. Place the sugar-coated balls on the prepared baking sheet, spacing them about 3 inches apart to allow room for spreading.
  12. Bake Cookies: Bake for 10-12 minutes, or until the edges are set and the centers remain soft. Remove from oven and let them cool on the baking sheet for 5 minutes.
  13. Cool Completely: Transfer the cookies to a wire rack to cool completely before serving to allow the filling to set slightly.

Notes

  • Keep the cream cheese cold and the dough chilled to help the filling stay intact during baking.
  • If the dough becomes too soft to handle, refrigerate it again before assembling the cookies.
  • Do not over bake; remove cookies when edges are set but centers are still soft for a creamy filling experience.
  • Using fresh lemon zest and juice maximizes the lemon flavor in the cookies.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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