Description
These Lemon Cheesecake Cookies combine the creamy tang of cheesecake with the bright zestiness of lemon in a soft, tender cookie. With a luscious cream cheese filling encased in a lemon-scented dough, these cookies offer a delightful balance of flavors and textures perfect for dessert or an afternoon treat.
Ingredients
Cheesecake Filling
- ¾ cup (6 oz) block-style cream cheese (cold)
- 3 Tablespoons granulated white sugar
- ½ Tablespoon lemon zest
Cookie Dough
- 2 cups + 2 Tablespoons all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 Tablespoons freshly grated lemon zest
- ½ cup 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 in
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and ½ tablespoon of lemon zest. Mix until smooth and uniform.
- Form Cheesecake Balls: Using a teaspoon, scoop out heaping teaspoonfuls of the cream cheese mixture. Roll each into a ball and place them on a parchment-lined baking sheet. Continue until you have at least 18 balls.
- Freeze the Cheesecake Balls: Place the baking sheet with cheesecake balls into the freezer and freeze until they are firm and completely frozen, which typically takes about 1 hour.
- Mix Dry Ingredients for Cookies: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
- Enhance Sugar with Lemon Zest: In a large bowl, combine 1 cup sugar and 2 tablespoons freshly grated lemon zest. Rub the sugar and zest between your fingers to release the oils, intensifying the lemon flavor.
- Add Wet Ingredients: Pour the melted and cooled butter into the lemon-sugar mixture. Use an electric mixer to mix until the butter is absorbed. Add the large egg and egg yolk and mix until combined. Then add freshly squeezed lemon juice and vanilla extract, mixing until the batter is smooth. Scrape down the bowl sides as needed.
- Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and mix just until combined, ensuring not to overmix to keep the dough tender.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up and develop flavor. While chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Assemble the Cookies: Remove the dough from the refrigerator. Using a medium cookie scoop (about 1 ½ tablespoons), scoop dough and roll into balls. Slightly flatten each dough ball, place a frozen cheesecake ball in the center, and carefully wrap the dough around it, forming a ball again. Work quickly to keep the dough cold before baking.
- Roll in Sugar: Roll each assembled dough ball in additional granulated sugar to coat, then place them on the prepared baking sheet spaced about 3 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the centers remain soft. Avoid overbaking to keep the cheesecake center creamy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Freezing the cheesecake filling balls is essential to prevent the cream cheese from melting too quickly in the oven, helping maintain a creamy center.
- Ensure eggs are at room temperature to help them incorporate better into the dough.
- If you prefer a more intense lemon flavor, you can add an extra teaspoon of lemon zest to the dough.
- Store cookies in an airtight container in the refrigerator for up to 4 days to keep the cheesecake filling fresh.
- Allow cookies to come to room temperature before eating for the best creamy texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
