Description
These Lemon Cheesecake Cookies are soft, creamy, and bursting with citrus flavor. With a cheesecake-like center and a hint of lemon zest, they’re a bright and tangy treat perfect for spring or summer gatherings—or anytime you want a taste of sunshine.
Ingredients
Units
Scale
For the Cookies:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz (113g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
Optional Topping:
- Powdered sugar for dusting
Instructions
- Prepare the Cheesecake Filling:
In a small bowl, mix together the cream cheese, sugar, vanilla extract, and lemon juice until smooth. Place in the freezer for about 15 minutes to firm up while you prepare the cookie dough. - Make the Cookie Dough:
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest, mixing until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. - Assemble the Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out about 1.5 tablespoons of cookie dough and flatten it slightly in your hand.
Place a small dollop (about 1 teaspoon) of the cheesecake filling in the center. Carefully wrap the dough around the filling, sealing it completely. Roll into a ball and place on the prepared baking sheet, spacing the cookies about 2 inches apart. - Bake:
Bake for 10–12 minutes, or until the edges are set and the tops are slightly puffed. Avoid overbaking to keep the cookies soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. - Optional:
Dust the cooled cookies with powdered sugar for a decorative finish.
Notes
- Keep the cream cheese filling cold while working with the dough to make assembly easier.
- Store cookies in an airtight container in the refrigerator for up to 5 days.