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Lemon Cheesecake Cookies Recipe

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4.3 from 2 reviews

These Lemon Cheesecake Cookies are irresistibly chewy lemon-flavored cookies filled with a creamy lemon cheesecake center and rolled in zesty lemon sugar. Perfectly balanced with tangy lemon zest and sweetness, these cookies are a delightful treat for lemon lovers seeking a decadent dessert with a soft, luscious core.

Ingredients

For the Cheesecake Filling

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

For the Lemon Sugar

  • 1/2 cup (100 g) granulated white sugar
  • 1/2 tbsp (5 g) lemon zest

For the 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 the Lemon Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese and granulated sugar with an electric mixer on medium-high speed until fluffy and sugar is dissolved, about 2 minutes. Mix in the lemon zest. Scoop the mixture into 16 portions of about 2 teaspoons each on the parchment-lined sheet. Freeze the cheesecake filling balls until they are firm and very cold.
  2. Make the Lemon Sugar: Combine granulated sugar and lemon zest in a small bowl. Rub the zest and sugar together with your fingers to release the oils and fragrance. Set aside for rolling the cookies later.
  3. Prepare the Dry Ingredients for Cookies: 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, using an electric hand mixer or stand mixer with paddle attachment, cream the softened unsalted butter, light brown sugar, and granulated sugar together on high speed until the mixture is fluffy, about 2 minutes.
  5. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract with the butter mixture on medium speed for 1 minute until pale and fluffy.
  6. Incorporate Lemon Zest: Add the lemon zest and mix on medium speed until combined.
  7. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined to form the cookie dough.
  8. Chill Dough and Preheat Oven: Preheat your oven to 350°F (175°C). Chill the cookie dough in the refrigerator for 10-15 minutes to make shaping easier.
  9. Assemble Cookies: Using a 1 1/2 tablespoon cookie scoop, portion out 16 dough balls, roll them slightly flat. Place one frozen cheesecake filling ball in the center of each dough piece. Carefully wrap the dough around the cheesecake filling and roll into a smooth ball, ensuring the cheesecake is completely enclosed.
  10. Coat Cookies with Lemon Sugar: Roll each assembled cookie ball in the prepared lemon sugar mixture until fully coated.
  11. Bake Cookies: Place the cookie balls on parchment-lined baking sheets. Bake in batches of about 6 cookies at 350°F (175°C) for 11-12 minutes, until cookies are set but still soft.
  12. Cool and Serve: Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Ensure the cream cheese filling is thoroughly frozen before assembling cookies to prevent leakage during baking.
  • Chilling the cookie dough helps make it easier to handle and maintain shape around the filling.
  • You can prepare the cheesecake filling and lemon sugar ahead of time to speed up the assembly process.
  • Do not overbake the cookies; they should remain soft and chewy with a gooey cheesecake center.
  • Use fresh lemon zest for the best flavor and aroma.

Find it online: https://bitezly.com/lemon-cheesecake-cookies-recipe-2/