Lemon Cheesecake Cookies Recipe
If you love the zing of lemon combined with the creamy richness of cheesecake, you are absolutely going to adore these Lemon Cheesecake Cookies. Each bite bursts with vibrant lemon flavor and a soft, tender texture thanks to the luscious cheesecake center tucked inside a delicately lemon-scented cookie. These cookies have just the right balance of tart and sweet, making them a perfect treat to brighten any snack time or dessert spread. Trust me, once you try these Lemon Cheesecake Cookies, they will quickly become one of your favorite indulgences to bake and share with friends and family.
Ingredients You’ll Need
The magic of these Lemon Cheesecake Cookies lies in a handful of simple, quality ingredients that come together beautifully to create unforgettable flavor and texture. Each item plays a critical role, from the creamy tang of the cream cheese to the fresh brightness of real lemon zest and juice, ensuring these cookies are anything but ordinary.
- Cream cheese (¾ cup, cold): Provides that rich, creamy filling that makes these cookies extra decadent.
- Granulated sugar (3 tablespoons and 1 cup): Sweetens both the cheesecake filling and cookie dough perfectly while adding a bit of crunch when rolling.
- Lemon zest (½ tablespoon and 2 tablespoons freshly grated): Packs in zesty citrus aroma and flavor that wakes up your senses.
- All-purpose flour (2 cups + 2 tablespoons): The foundation of the cookie dough for a tender, yet sturdy texture.
- Baking soda (¾ teaspoon): Helps cookies rise gently while keeping them soft.
- Salt (½ teaspoon): Balances sweetness and enhances flavors beautifully.
- Unsalted butter (½ cup, melted and cooled): Adds richness and helps create a tender crumb texture in the cookie.
- Egg and egg yolk (1 large each, room temperature): Provide moisture, structure, and help bind everything together.
- Freshly squeezed lemon juice (2 tablespoons): Brings a fresh tartness that brightens each bite.
- Vanilla extract (½ teaspoon): Rounds out the flavors with warm, aromatic notes.
- Additional granulated sugar for rolling: Creates a crackly, sparkling coating on each cookie for a charming finish.
How to Make Lemon Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
Start by mixing the cold cream cheese, 3 tablespoons of granulated sugar, and ½ tablespoon lemon zest in a medium bowl until smooth and creamy. This mixture forms the luscious tangy cheesecake center that makes these cookies so special.
Step 2: Form and Freeze the Cheesecake Balls
Using a teaspoon, scoop heaping spoonfuls of the filling and roll them into balls. Place each ball on a parchment-lined baking sheet until you have at least 18. Pop this tray into the freezer so the cheesecake balls become firm and easier to wrap with dough later on.
Step 3: Whisk Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking soda, and salt. This mixture is the base of your cookie dough and ensures even distribution of leavening and seasoning.
Step 4: Combine Sugar and Lemon Zest
Take 1 cup of granulated sugar and 2 tablespoons of freshly grated lemon zest in a large bowl. Rub the zest and sugar together with your fingers to release the essential oils, amplifying the lemon flavor in every bite of your cookie dough.
Step 5: Mix Wet Ingredients
Add the melted butter to the sugar and lemon zest mixture, then mix with an electric mixer until the butter is fully absorbed. Next, beat in the egg and egg yolk, followed by the lemon juice and vanilla extract. Scrape down the bowl sides as needed to ensure even mixing.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture and mix just until combined. Be careful not to overmix to keep your cookies tender and soft.
Step 7: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps control the dough’s spread for perfectly shaped cookies and makes it easier to handle.
Step 8: Assemble the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop out about 1 ½ tablespoons of dough per cookie, rolling each into a ball and slightly flattening it. Place a frozen cheesecake ball in the center, then carefully wrap the dough around it and roll back into a smooth ball. Work quickly to keep the dough cool.
Step 9: Roll in Sugar and Bake
Roll each dough ball in additional granulated sugar to create a pretty crackly coating. Place them about 3 inches apart on the baking sheet. Bake for 10 to 12 minutes until edges are set but centers remain soft. Let cool briefly on the sheet before transferring to a wire rack to cool completely.
How to Serve Lemon Cheesecake Cookies
Garnishes
For an extra pop of citrus freshness, sprinkle a little extra lemon zest over the cooled cookies or add a tiny drizzle of lemon glaze on top. Edible flower petals or a light dusting of powdered sugar can also elevate their presentation beautifully.
Side Dishes
These cookies pair wonderfully with a hot cup of Earl Grey tea, which complements the lemon zest nicely, or a simple glass of cold milk for a classic indulgence. For a brunch spread, serve with fresh berries to amplify the fruity theme.
Creative Ways to Present
Turn your Lemon Cheesecake Cookies into delightful mini sandwiches by sandwiching two around a smear of lemon curd or vanilla frosting. Alternatively, arrange them on a pretty platter alongside bright citrus wedges for a sunny, inviting dessert display at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep leftover Lemon Cheesecake Cookies in an airtight container at room temperature for up to 3 days. For longer freshness, store them in the refrigerator where they can last about a week without losing their tender texture.
Freezing
You can freeze these cookies successfully! Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or zip-top bag. They will keep for up to 3 months. Thaw at room temperature before serving.
Reheating
To enjoy freshly warmed cookies, reheat them in a preheated 300°F oven for 5 to 7 minutes. This gently softens the centers without drying the cookies out, bringing back that delightful cream cheese melt-in-your-mouth sensation.
FAQs
Can I use low-fat cream cheese for these cookies?
While low-fat cream cheese can be substituted, full-fat cream cheese provides the best creamy texture and flavor for the cheesecake filling, so it’s highly recommended for optimal results.
What if I don’t have fresh lemons for zest and juice?
Fresh lemon zest and juice are key to achieving that bright, natural lemon flavor. Bottled lemon juice or dried zest won’t provide the same freshness or intensity, so it’s best to use fresh lemons whenever possible.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking is crucial. The cold dough holds its shape better, keeping the cookies thick and tender. Also, working quickly when wrapping the cheesecake balls helps maintain dough temperature to avoid excess spreading.
Can I make the cookies dairy-free?
These cookies rely on cream cheese and butter for texture and flavor, making dairy-free versions tricky. However, experimenting with dairy-free cream cheese and margarine might work—just expect some differences in taste and texture.
What’s the best way to scoop and wrap the cheesecake filling?
Use a small teaspoon or melon baller to make uniform cheesecake balls, then freeze them solid before wrapping. This firmness ensures the cheesecake stays inside while baking and creates that delightful surprise center.
Final Thoughts
I cannot recommend these Lemon Cheesecake Cookies enough if you love bright, fresh flavors combined with creamy indulgence. Baking them is such a rewarding experience, and sharing them brings instant smiles. They’re perfect for any occasion, whether you want a little self-treat or a show-stopping gift. Give this recipe a go and discover your new all-time favorite cookie!
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Lemon Cheesecake Cookies Recipe
- Total Time: 1 hour 10 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Lemon Cheesecake Cookies combine the creamy tanginess of cheesecake with a bright lemon-flavored cookie dough, creating a delightful treat that’s both soft and zesty. Perfect for citrus lovers seeking a unique twist on classic cookies.
Ingredients
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
- Combine filling ingredients: In a medium bowl, mix together the cold cream cheese, 3 tablespoons granulated sugar, and ½ tablespoon lemon zest until smooth.
- Scoop cheesecake balls: Using a teaspoon, scoop heaping teaspoonfuls of the cheesecake mixture, roll each into balls, and place them on a parchment-lined baking sheet. Prepare at least 18 balls.
- Freeze cheesecake balls: Place the cheesecake balls in the freezer until firm and completely frozen to ensure they hold shape during baking.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Combine sugar and lemon zest: In a large bowl, add 1 cup granulated sugar and 2 tablespoons freshly grated lemon zest. Rub the sugar and zest between your fingers to release the oils and intensify the lemon flavor.
- Mix in wet ingredients: Add the melted and slightly cooled butter to the sugar-zest mixture and mix with an electric mixer until the butter is absorbed. Then add the egg and egg yolk, mixing until combined. Incorporate the lemon juice and vanilla extract, scraping down the bowl sides as necessary.
- Add dry ingredients: Gradually add the flour mixture to the wet ingredients and mix just until combined to avoid overworking the dough.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle and enhance flavors.
- 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.
- Assemble cookies: Remove the dough from the refrigerator. Using a medium cookie scoop, portion 1 ½ tablespoons of dough and roll into balls. Flatten each ball slightly, place a frozen cheesecake ball in the center, and wrap the dough around it, rolling back into a smooth ball. Work quickly to keep the dough cold.
- Roll in sugar: Roll each assembled dough ball in additional granulated sugar and place on the baking sheet, spacing about 3 inches apart.
- Bake cookies: Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the cheesecake balls thoroughly is essential to prevent them from melting into the cookies during baking.
- Using fresh lemon zest and juice enhances the bright citrus flavor in the cookies.
- Do not overmix the dough once the dry ingredients are added to maintain a tender cookie texture.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: lemon cheesecake cookies, lemon cookies, cheesecake cookies, lemon dessert, soft cookies, citrus cookies, lemon zest cookies
