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Lemon Cheesecake Cookies

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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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://recipe.newsvks.com/lemon-cheesecake-cookies/