Description
Delicious lemon cheesecake cookies that combine creamy cheesecake flavor with a tender cookie, perfect for any day that needs a dash of sweetness.
Ingredients
Scale
- ¾ cup (6 oz or 170 g) block-style cream cheese (cold)
- 3 Tablespoons (38 g) granulated white sugar
- ½ 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
Instructions
- Beat together the cold cream cheese, 3 Tablespoons of granulated sugar, and ½ Tablespoon of lemon zest until smooth and creamy. Set aside while you prepare the dough.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a separate bowl. Set this mixture aside.
- Combine the 1 cup of granulated sugar, 2 Tablespoons of lemon zest, and melted butter in a large mixing bowl. Mix until well combined.
- Add the room temperature egg, egg yolk, lemon juice, and vanilla extract to the butter mixture, and beat until smooth.
- Gradually mix in the flour mixture, stirring until just combined—be careful not to overmix!
- Pinch off a tablespoon-sized portion of cookie dough and flatten it slightly in your hand. Place a small dollop of the cheesecake filling in the center, then wrap the dough around the filling to completely encase it. Roll it into a ball and roll in granulated sugar before placing it on the prepared baking sheet. Repeat until all the dough and filling are used.
- Bake for 10-12 minutes or until the edges are golden and the tops are set but still soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a make-ahead option, these cookies can be stored in an airtight container up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg