Description
Irresistible lemon cheesecake cookies blend creamy cheesecake richness with zesty citrus notes, creating a perfect sweet-tangy treat. Bakers craving a delightful dessert experience will adore these melt-in-your-mouth cookies that promise pure culinary bliss.
Ingredients
Scale
Cheesecake Filling:
- 6 ounces (170 grams) cream cheese, cold
- 3 tablespoons (38 grams) granulated sugar
- 1/2 tablespoon (5 grams) lemon zest
Cookie Dough:
- 1 3/4 cups (218 grams) all-purpose flour, spooned and leveled
- 3/4 cup (168 grams) unsalted butter, softened
- 3/4 cup (165 grams) light brown sugar, packed
- 2 egg yolks, room temperature
- 2 1/2 tablespoons (25 grams) lemon zest
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Lemon Sugar:
- 1/2 cup (100 grams) granulated sugar
- 1/2 tablespoon (5 grams) lemon zest
Instructions
- Prepare the cheesecake filling by blending cream cheese with sugar until smooth and airy. Incorporate lemon zest thoroughly. Carefully portion the mixture into 16 equal dollops on a lined tray, then freeze until completely solidified.
- Create lemon-infused sugar by massaging lemon zest into granulated sugar, allowing the citrus oils to permeate and intensify the flavor. Set the aromatic mixture aside for later use.
- In a separate bowl, sift together dry ingredients to ensure even distribution. In another bowl, cream butter with sugars until light and fluffy. Gently incorporate egg yolks, vanilla extract, and additional lemon zest, mixing until well combined.
- Gradually fold dry ingredients into the wet mixture, creating a cohesive cookie dough. Chill the dough briefly to make handling easier. Scoop out portions of dough, flatten each into a disc, and place a frozen cheesecake ball in the center. Carefully encase the filling, sealing the edges completely.
- Roll each filled cookie in the prepared lemon sugar, ensuring full coverage. Arrange on a parchment-lined baking sheet, spacing them adequately. Bake at 350°F for 11-12 minutes, working in batches to maintain consistent baking. Allow cookies to rest on the hot sheet for 10 minutes before transferring to a cooling rack to set completely.
Notes
- Ensure cream cheese is softened at room temperature for smooth, lump-free filling that blends easily.
- Freeze cheesecake portions for at least 30 minutes to prevent melting during cookie shaping and maintain structural integrity.
- Use fresh lemon zest to maximize bright, citrusy flavor and aromatic intensity in both filling and sugar coating.
- For gluten-free variation, substitute all-purpose flour with almond or gluten-free blend while maintaining same measurement ratios.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 152
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg