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