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–+ servings
Lemon Cheesecake Cookies

Lemon Cheesecake Cookies That Melt in Your Mouth

Delightful Lemon Cheesecake Cookies with creamy centers bursting with zesty flavor, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 57 minutes
Servings: 16 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces Cream Cheese Use full-fat for best texture
  • 1/4 cup Granulated Sugar Can substitute with powdered sugar
  • 1 tablespoon Lemon Zest Fresh zest recommended
For the Lemon Sugar Coating
  • 1/2 cup Granulated Sugar Sweetens the cookie surface
For the Cookie Dough
  • 2 cups All-Purpose Flour Scoop and level to avoid excess
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter Ensure it's softened
  • 1/4 cup Brown Sugar Light or dark brown sugar is fine
  • 1/2 cup Granulated Sugar Essential for sweetness
  • 2 large Egg Yolks Provide richness
  • 1 teaspoon Vanilla Extract Opt for pure vanilla
  • 1 tablespoon Lemon Zest Enhances lemon flavor

Equipment

  • Mixing bowls
  • Parchment paper
  • Baking sheet
  • cookie scoop
  • Whisk

Method
 

Prepare Cheesecake Filling
  1. Blend cream cheese with granulated sugar until light and fluffy. Add lemon zest, mix, and portion into 16 small balls. Freeze for at least 1 hour.
Make Lemon Sugar
  1. Combine granulated sugar with lemon zest, rubbing zest into sugar until fragrant and moist. Set aside.
Prepare Cookie Dough
  1. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, cream butter, brown sugar, and granulated sugar until fluffy. Beat in egg yolks, vanilla extract, and lemon zest. Gradually add dry ingredients and chill dough for 10-15 minutes.
Assemble Cookies
  1. Preheat oven to 350°F (175°C). Scoop cookie dough, flatten, place a cheesecake ball in the center, and seal. Roll in lemon sugar.
Bake
  1. Arrange cookies on baking sheet, bake for 11-12 minutes until edges are golden. Cool for 10 minutes on pan before transferring.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure the cheesecake filling is completely frozen before assembly. Spoon and level flour for accuracy. Keep cookies at room temperature in an airtight container for up to 3 days.

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