Why Make This Recipe
Lemon Cheesecake Cookies are a delightful twist on traditional cookies. They combine the creamy, rich flavor of cheesecake with a bright, zesty lemon kick. These cookies are perfect for any occasion, whether you are preparing for a family gathering, a picnic, or just want a sweet treat at home. Their unique flavor and soft texture make them irresistible.
How to Make Lemon Cheesecake Cookies
Ingredients:
- ¾ cup (6 oz or 170 g) block-style cream cheese (cold)
- 3 Tablespoons (38 g) granulated white sugar
- 1/2 Tablespoon lemon zest
- 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
Directions:
- Start by making the cheesecake filling. In a mixing bowl, beat together the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 tablespoon of lemon zest until smooth. Set it aside.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large mixing bowl, combine 1 cup of granulated sugar, 2 tablespoons of freshly grated lemon zest, melted butter, the egg, and the egg yolk. Mix until well blended.
- Stir in the freshly squeezed lemon juice and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Once mixed, take a small scoop of cookie dough and press a small amount of the cheesecake filling into the center, then wrap the dough around it and roll into a ball.
- Roll each ball in the additional granulated sugar.
- Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool slightly before transferring to a wire rack.
How to Serve Lemon Cheesecake Cookies
These cookies are best served warm, straight from the oven, or at room temperature. You can enjoy them on their own or pair them with a cup of tea or coffee. They also make a lovely dessert to share at gatherings or parties!
How to Store Lemon Cheesecake Cookies
To keep your Lemon Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to five days. If you would like to keep them longer, you can freeze them for up to three months. Just make sure to wrap them tightly to prevent freezer burn.
Tips to Make Lemon Cheesecake Cookies
- Make sure the cream cheese is cold for the filling; it helps create a nice contrast with the warm cookie dough.
- Using fresh lemon juice and zest enhances the lemon flavor.
- Don’t overmix the dough; mix just until combined for the best texture.
Variation
If you want to mix things up, try adding white chocolate chips or blueberries to the cookie dough for a fun twist!
FAQs
Can I use soft cream cheese instead of block-style?
Soft cream cheese can be used, but block-style gives a firmer filling, making it easier to shape the cookies.
Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough and filling ahead of time, then assemble and bake them when you’re ready.
What if I don’t have lemon zest?
If you don’t have fresh lemon zest, you can use lemon extract as a substitute in the cookie dough. However, the zest adds a unique flavor and aroma that is hard to replicate.
Lemon Cheesecake Cookies
Ingredients
Method
- In a mixing bowl, beat together the cold cream cheese, 3 tablespoons of granulated sugar, and ½ tablespoon of lemon zest until smooth. Set aside.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large mixing bowl, combine 1 cup of granulated sugar, 2 tablespoons of freshly grated lemon zest, melted butter, the egg, and the egg yolk. Mix until well blended.
- Stir in the freshly squeezed lemon juice and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Take a small scoop of cookie dough, press a small amount of the cheesecake filling into the center, then wrap the dough around it and roll into a ball.
- Roll each ball in the additional granulated sugar.
- Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let them cool slightly before transferring to a wire rack.