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Lemon Cheesecake Cookies

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Delightful Lemon Cheesecake Cookies that bring together the creaminess of cheesecake with a fresh lemon twist, soft and chewy inside with a slight crunch outside.

Ingredients

Scale
  • 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

  1. Mix the filling: In a medium bowl, beat together the cream cheese, 3 tablespoons of granulated sugar, and half a tablespoon of lemon zest until smooth.
  2. Chill the mixture in the fridge while preparing the cookie dough.
  3. Prepare the dough: In a large mixing bowl, whisk the flour, baking soda, and salt together.
  4. Cream the butter: In another bowl, beat the melted butter and 1 cup of granulated sugar until fluffy.
  5. Add the egg, egg yolk, lemon juice, vanilla extract, and the remaining 2 tablespoons of lemon zest to the butter mixture.
  6. Combine it all by gradually adding the dry ingredients to the wet mix, stirring until just combined.
  7. Scoop out the dough, flatten slightly, and place a dollop of cheesecake filling in the center. Wrap the dough around the filling and roll it in granulated sugar.
  8. Bake at 350°F (175°C) for about 10-12 minutes, adjusting time based on your oven.
  9. Cool on the baking sheet for a couple of minutes before transferring to a cooling rack.

Notes

Store in an airtight container at room temperature for a week, or in the fridge for longer. Reheat in the microwave for a few seconds before serving.

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