Description
These Lemon Cheesecake Cookies are a delightful treat combining a soft, tangy cream cheese filling with a fragrant lemon cookie dough. Perfectly balanced with fresh lemon zest and juice, these cookies offer a creamy center wrapped in a tender, sugary crust, ideal for brightening up any dessert plate.
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 bean paste
- Additional granulated sugar for rolling cookies in
Instructions
- Make cheesecake filling: In a medium bowl, mix together the cold cream cheese, 3 tablespoons of granulated sugar, and ½ tablespoon lemon zest until smooth and well combined.
- Scoop cheesecake balls: Use a teaspoon to scoop a heaping teaspoonful of the filling and roll it into a small ball. Place each ball on a parchment-lined baking sheet. Repeat to make at least 18 cheesecake balls.
- Freeze cheesecake balls: Place the baking sheet with cheesecake balls in the freezer and freeze until firm and solid, which helps the filling hold shape when baking inside the cookies.
- Whisk dry ingredients: In a medium bowl, whisk together 2 cups plus 2 tablespoons all-purpose flour, ¾ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Combine sugar and lemon zest: In a large bowl, add 1 cup granulated sugar and 2 tablespoons freshly grated lemon zest. Rub the sugar and zest together between your fingers to release and intensify the lemon flavor.
- Mix in wet ingredients: Pour the melted and slightly cooled butter into the sugar mixture and use an electric mixer to combine until the butter is fully absorbed. Add 1 large egg and 1 large egg yolk, mixing until incorporated. Then mix in 2 tablespoons freshly squeezed lemon juice and ½ teaspoon vanilla bean paste. Scrape down the sides of the bowl as needed for even mixing.
- Add dry ingredients to dough: Gradually add the dry flour mixture to the wet ingredients and mix gently just until the dough comes together.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to make it easier to handle and help cookies keep their shape.
- Preheat oven and prepare baking sheet: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Assemble cookies: Remove dough from the refrigerator. Using a medium cookie scoop, portion 1½ tablespoons of dough and roll into a ball. Flatten the ball slightly, place one frozen cheesecake ball in the center, then wrap the dough around the cheesecake, sealing it completely. Roll the assembled cookie back into a smooth ball. Work quickly so the dough remains cold.
- Roll dough balls in sugar: Roll each assembled dough ball in additional granulated sugar to coat and place them on the prepared baking sheet spaced about 3 inches apart.
- Bake the cookies: Bake for 10-12 minutes or until the edges are set and the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Using cold cream cheese is key for the cheesecake filling to hold its shape during baking.
- Freezing the cheesecake balls before assembling with the dough prevents leakage and maintains a creamy center.
- Chilling the dough helps in easier handling and prevents spreading.
- Do not overbake; the centers should remain soft for a perfect chewy texture.
- Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
