Print

Lemon Cheesecake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

These Lemon Cheesecake Cookies combine the tangy cream cheese filling with bright lemon zest, encased in soft, buttery cookies rolled in lemon sugar. Perfectly balanced sweetness with a refreshing citrus twist, these cookies are ideal for lemon lovers seeking a dessert with a creamy surprise inside.

Ingredients

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, add cold cream cheese and 3 tablespoons granulated sugar, then mix on medium-high speed with an electric mixer until fluffy and sugar dissolves, about 2 minutes. Stir in 1/2 tablespoon lemon zest. Scoop the mixture into 16 portions of 2 teaspoons each onto the baking sheet. Freeze until frozen and very firm.
  2. Make Lemon Sugar: In a small bowl, combine 1/2 cup granulated sugar and 1/2 tablespoon lemon zest. Rub together with your fingers to release the lemon oil and set aside.
  3. Prepare Dry Ingredients for Cookies: Line two baking sheets with parchment paper. In a medium bowl, whisk together 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 softened butter with light brown sugar and granulated sugar on high speed until fluffy, about 2 minutes.
  5. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for one minute until pale and fluffy.
  6. Add Lemon Zest: Stir in 2 1/2 tablespoons lemon zest on medium speed.
  7. Combine Dry Ingredients: Add the dry flour mixture and mix on low speed until just combined.
  8. Preheat Oven and Chill Dough: Preheat the oven to 350°F (175°C). Chill the dough for 10–15 minutes to make rolling easier.
  9. Form Cookies with Cheesecake Filling: Scoop dough into 16 portions using a 1 1/2 tablespoon cookie scoop and roll into balls. Slightly flatten each dough ball, place a frozen cheesecake ball in the center, then wrap and seal the cheesecake completely inside the cookie dough, rolling again into smooth balls. Roll the cookie dough balls in the lemon sugar mixture. Keep cheesecake balls frozen until ready to fill each batch.
  10. Bake Cookies: Place up to 6 cookies per lined baking sheet. Bake for 11–12 minutes until edges are lightly golden.
  11. Cool Cookies: Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Keep the cheesecake filling frozen to prevent leakage during baking.
  • Rubbing lemon zest into sugar releases essential oils for more intense flavor.
  • Chilling the cookie dough prior to shaping helps prevent spreading in the oven.
  • Baking 6 cookies at a time allows for even heat distribution and best texture.
  • Use room temperature egg yolks to ensure better mixing and texture.

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