These Lemon Cheesecake Cookies are the perfect combination of tangy lemon flavor and creamy cheesecake goodness. Soft, chewy, and bursting with fresh citrus notes, these cookies are ideal for any occasion, from tea parties to everyday snacking.
Why You’ll Love This Recipe
- Refreshing Flavor: The zesty lemon complements the rich cheesecake filling, creating a delightful flavor balance.
- Soft and Chewy Texture: These cookies have a tender texture that melts in your mouth.
- Easy to Make: With simple ingredients and straightforward steps, you can whip up these cookies in no time.
- Versatile: Perfect as a dessert, snack, or even a gift for loved ones.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Granulated sugar
- Butter
- All-purpose flour
- Lemon zest
- Lemon juice
- Baking powder
- Vanilla extract
- Salt
Directions
- Prepare the Dough:
- In a bowl, beat cream cheese, butter, and sugar until smooth and creamy.
- Add lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated.
- Gradually fold in flour, baking powder, and salt until a dough forms.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C).
- Scoop small portions of dough, roll into balls, and place on a baking sheet lined with parchment paper.
- Bake:
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Optional Garnish:
- Dust with powdered sugar or drizzle with a lemon glaze for extra flavor.
Servings and Timing
- Servings: Approximately 24 cookies
- Preparation Time: 15 minutes
- Cooking Time: 12 minutes
- Chilling Time: 30 minutes
Variations
- Lime Cheesecake Cookies: Replace lemon juice and zest with lime for a tropical twist.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Berry Swirl: Add a swirl of raspberry or strawberry puree to the dough for a fruity touch.
- Extra Zest: Add more lemon zest to intensify the citrus flavor.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate them in a sealed container for up to 7 days.
- Freezing: Freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months.
- Reheating: Allow frozen cookies to thaw at room temperature before serving.
FAQs
1. Can I use bottled lemon juice instead of fresh lemon juice?
Yes, but fresh lemon juice provides a brighter, fresher flavor.
2. How do I prevent the cookies from spreading too much?
Ensure the dough is properly chilled before baking.
3. Can I make these cookies dairy-free?
Yes, substitute dairy-free cream cheese and butter alternatives.
4. Can I add white chocolate chips to the dough?
Absolutely! White chocolate chips complement the lemon flavor nicely.
5. What’s the best way to zest a lemon?
Use a microplane or fine grater for small, fragrant lemon zest pieces.
6. Can I double the recipe?
Yes, you can double the ingredients to make a larger batch.
7. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
8. Do I need a stand mixer to make these cookies?
No, a hand mixer or even a whisk can work fine.
9. Can I use this recipe to make lemon cheesecake bars instead?
While it’s tailored for cookies, you can experiment by pressing the dough into a baking pan and adjusting the baking time.
10. Can I skip chilling the dough?
Chilling is essential to prevent the cookies from spreading and to enhance the texture.
Conclusion
Lemon Cheesecake Cookies are a delightful treat that’s sure to brighten anyone’s day. Their tangy lemon flavor, creamy texture, and versatile options make them a must-try recipe. Perfect for sharing or savoring on your own, these cookies are as easy to make as they are to enjoy. Bake a batch today and experience the joy of homemade goodness!
PrintLemon Cheesecake Cookies
Lemon Cheesecake Cookies are a delightful treat that combines the tangy flavor of lemon with the creamy richness of cheesecake, all in a soft, chewy cookie. These cookies are perfect for spring and summer gatherings or whenever you’re craving a citrus-infused dessert.
Ingredients
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tablespoons (38 g) granulated sugar
- 1/2 tablespoon (5 g) lemon zest
For the Lemon Sugar:
- 1/2 cup (100 g) granulated sugar
- 1/2 tablespoon (5 g) lemon zest
For the Lemon Cookies:
- 1 3/4 cups (218 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons (25 g) lemon zest
Instructions
- Prepare the Cheesecake Filling:
- In a small bowl, beat together the cream cheese and granulated sugar until smooth and fluffy, about 2 minutes.
- Mix in the lemon zest until well combined.
- Scoop the mixture into 16 portions, about 2 teaspoons each, and place them on a parchment-lined baking sheet.
- Freeze until firm, approximately 30 minutes.
- Make the Lemon Sugar:
- In a small bowl, combine the granulated sugar and lemon zest.
- Rub the zest into the sugar with your fingers to release the lemon oils. Set aside.
- Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
- Add the egg yolks, vanilla extract, and lemon zest, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of cookie dough and flatten it in your hand.
- Place a frozen cheesecake filling ball in the center and wrap the dough around it, ensuring it’s fully enclosed.
- Roll the filled dough ball in the lemon sugar to coat.
- Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake the cookies for 11-13 minutes, until the edges are set and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cheesecake filling is well-frozen to prevent it from leaking during baking.
- Store the cookies in an airtight container in the refrigerator for up to 5 days.