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
Scale
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
