Lemon Cheesecake Cookies
These Lemon Cheesecake Cookies are soft, pillowy cookies with a creamy cheesecake center and a bright, zesty lemon flavor. Quick and easy to make, they’re the perfect summer treat for gatherings, bake sales, or a sweet pick-me-up.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus 20 minutes chilling)
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon (4g) baking powder
- 1/2 teaspoon (3g) salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- Zest of 2 large lemons
- 2 tablespoons (30ml) freshly squeezed lemon juice
- 4 ounces (113g) cream cheese, softened
- 1/3 cup (40g) powdered sugar (plus more for dusting, optional)
- Zest of 1 lemon (for filling)
- 1/2 teaspoon (2.5ml) vanilla extract (for filling)
- Optional: Lemon sugar (extra lemon zest rubbed into granulated sugar) for topping
Instructions
- Prepare the cheesecake filling: In a small bowl, beat together cream cheese, powdered sugar, zest of 1 lemon, and vanilla extract until smooth and fluffy. Chill the mixture in the freezer for 20 minutes until firm enough to scoop.
- Make the lemon cookie dough: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and granulated sugar until light and fluffy (2-3 minutes). Add egg, vanilla extract, zest of 2 lemons, and lemon juice; mix until blended. Gradually add dry ingredients to wet and mix until just combined.
- Shape the cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 1 1/2-tablespoon portions of dough and flatten into 2-inch discs. Place a heaping 1/2 teaspoon of chilled cheesecake filling in the center, fold dough around filling, and roll into a ball.
- Bake: Arrange cookies 2 inches apart on the baking sheet. Bake for 10-12 minutes, until edges are set and just starting to turn golden. Centers should still look soft.
- Cool and finish: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar or lemon sugar while still warm if desired.
Notes
Chill the cheesecake filling before stuffing the cookies to prevent leaking. Don’t overmix the dough after adding flour for tender cookies. If dough gets sticky, chill briefly. Only zest the yellow part of the lemon. Bake one test cookie first to check for spreading. Store cookies in the fridge due to the cream cheese filling. For gluten-free, use a 1:1 baking blend. For dairy-free, use vegan cream cheese and butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10
- Sodium: 70
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 20
- Protein: 2
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