Lemon Cheesecake Cookies Recipe
Introduction
These lemon cheesecake cookies offer a delightful mix of tangy and sweet flavors, combining creamy cheesecake filling with soft lemon-infused cookie dough. Perfect for a refreshing treat, they bring a bright citrus twist to classic cookies.
Ingredients
- ¾ cup (6 oz) block-style cream cheese (cold)
- 3 tablespoons granulated white sugar (for filling)
- ½ tablespoon lemon zest (for filling)
- 2 cups + 2 tablespoons all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (for dough)
- 2 tablespoons freshly grated lemon zest (for dough)
- ½ cup 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
Instructions
- Step 1: Prepare the cheesecake filling by mixing the cold cream cheese, 3 tablespoons granulated sugar, and ½ tablespoon lemon zest in a medium bowl until smooth.
- Step 2: Scoop the filling into heaping teaspoon-sized balls, roll them into smooth spheres, and place them on a parchment-lined baking sheet. Freeze until firm.
- Step 3: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 4: In a large bowl, combine 1 cup granulated sugar and 2 tablespoons lemon zest. Rub the mixture between your fingers to release the lemon oils and enhance the flavor.
- Step 5: Add the melted butter to the sugar mixture and beat with an electric mixer until the butter is absorbed. Then add the egg and egg yolk, mixing until combined. Stir in the lemon juice and vanilla extract. Scrape down the bowl as needed.
- Step 6: Gradually mix the dry ingredients into the wet ingredients just until combined. Cover and chill the dough in the refrigerator for at least 30 minutes.
- Step 7: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 8: Remove dough from the refrigerator. Using a medium cookie scoop, portion 1½ tablespoons of dough and roll into balls. Slightly flatten each ball, place a frozen cheesecake ball in the center, and wrap the dough around it, rolling back into a ball quickly to keep the dough cold.
- Step 9: Roll each filled dough ball in granulated sugar and place them on the baking sheet about 3 inches apart.
- Step 10: Bake for 10 to 12 minutes, or until the edges are set and the centers are soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra lemon flavor, add a teaspoon of lemon extract to the dough in place of vanilla or alongside it.
- Use freshly grated lemon zest and juice for the brightest taste; avoid using dried or frozen zest.
- If you prefer a thicker cheesecake center, freeze larger cheesecake balls before wrapping them in dough.
- To make these cookies dairy-free, try substituting cream cheese and butter with vegan alternatives, though texture may vary.
Storage
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. Thaw at room temperature before serving. Leftover cheesecake filling balls can be kept frozen for up to 2 weeks before using.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cheesecake filling ahead of time?
Yes, you can prepare and freeze the cheesecake filling balls several days in advance. Just keep them frozen until ready to assemble and bake the cookies.
What if my cream cheese isn’t cold?
Cold cream cheese helps the filling hold its shape when frozen. If your cream cheese is not cold, the filling may be softer and harder to scoop into balls. Chill it thoroughly before mixing for best results.
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Lemon Cheesecake Cookies Recipe
- Total Time: 40 minutes
- Yield: 18 cookies 1x
Description
Lemon Cheesecake Cookies combine a tangy cream cheese filling with soft lemon-flavored cookie dough, resulting in a delightful treat that balances creamy and citrusy flavors perfectly. These cookies have a tender texture with a luscious cheesecake center, rolled in sugar for a sweet crunch on the outside.
Ingredients
Scale
Cheesecake Filling
- ¾ cup (6 oz) block-style cream cheese (cold)
- 3 Tablespoons granulated white sugar
- ½ Tablespoon lemon zest
Cookie Dough
- 2 cups + 2 Tablespoons all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 Tablespoons freshly grated lemon zest
- ½ cup 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, sugar, and lemon zest until smooth and combined to create the cheesecake filling.
- Scoop cheesecake balls: Use a teaspoon to scoop a heaping teaspoonful of the cheesecake filling. Roll it into a ball and place on a parchment-lined baking sheet. Repeat until you have at least 18 balls.
- Freeze cheesecake balls: Place the cheesecake balls in the freezer until they are firm and fully frozen to make them easier to wrap in the cookie dough later.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly. Set aside.
- Combine sugar and lemon zest: In a large bowl, add granulated sugar and freshly grated lemon zest. Rub the sugar and zest between your fingers to release more lemon flavor into the sugar.
- Mix in wet ingredients: Add the melted, slightly cooled butter to the sugar and lemon zest mixture. Use an electric mixer to blend until the butter is fully absorbed. Then add the egg and egg yolk and mix until combined. Next, mix in the freshly squeezed lemon juice and vanilla extract. Scrape down the bowl sides as needed.
- Add dry ingredients to the dough: Gradually add the flour mixture to the wet ingredients and mix just until combined to avoid overworking the dough.
- Chill the dough: Cover the mixing bowl and refrigerate the dough for at least 30 minutes to firm up and enhance the flavors. Meanwhile, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Assemble cookies: Remove the dough from the refrigerator. Using a medium cookie scoop, scoop approximately 1½ tablespoons of dough and roll into balls. Slightly flatten each ball and place a frozen cheesecake ball in the center. Wrap the dough completely around the filling and roll back into a smooth ball. Work quickly to keep the dough cold before baking.
- Roll dough balls in sugar: Roll each dough ball in granulated sugar to coat the exterior. Place the coated balls on the prepared baking sheet about 3 inches apart to allow for spreading.
- Bake cookies: Bake cookies for 10-12 minutes or until the edges are set but centers remain soft. Remove from oven and let cool on the baking sheet for 5 minutes.
- Cool completely: Transfer cookies to a wire rack to cool fully before serving, allowing the cheesecake center to set perfectly.
Notes
- Make sure the cream cheese is cold when forming cheesecake balls so they hold together well during wrapping and baking.
- Work quickly when wrapping the cheesecake balls with dough to prevent the dough from becoming too warm and sticky.
- Refrigerating the dough helps control cookie spread and enhances flavor.
- Cookies are best eaten within a day or two, stored in an airtight container in the refrigerator due to the cream cheese filling.
- You can substitute lemon zest and juice with lime for a twist on flavor.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Cheesecake Cookies, lemon cookies, cream cheese cookies, lemon dessert, soft cookies with filling
