Description
These Lemon Cheesecake Cookies combine the creamy tang of cheesecake with the zesty brightness of lemon in a soft, buttery cookie. Perfect for those who love a rich, citrus-flavored treat, these cookies are easy to make and satisfyingly delicious, ideal for sharing or enjoying with a cup of tea.
Ingredients
Scale
Cheesecake Mixture
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tbsp (5 g) lemon zest
Cookie Dough
- 1/2 cup (100 g) granulated white sugar
- 1/2 tbsp (5 g) lemon zest
- 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
- 2 1/2 tbsp (25 g) lemon zest
Instructions
- Prepare the cheesecake base: In a mixing bowl, blend the cold cream cheese with 3 tablespoons granulated sugar and 1/2 tablespoon lemon zest until smooth and creamy. Set aside the mixture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugars: Using a mixer, cream the softened unsalted butter with the light brown sugar and 1/4 cup granulated sugar until light and fluffy. This will aerate the dough and help create tender cookies.
- Add egg yolks and flavoring: Beat in the egg yolks one at a time followed by the vanilla extract and 2 1/2 tablespoons of lemon zest, incorporating flavors and moisture into the dough.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding in gently until just combined, to prevent overworking the dough.
- Assemble cookies: Take a spoonful of dough, flatten it in your hand, add a teaspoon of the cheesecake mixture in the center, then fold or wrap the dough around the filling to form a cookie ball. Repeat for all dough.
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Bake cookies: Place the cookie balls spaced apart on the baking sheets and bake for about 12-15 minutes or until the edges are lightly golden but the centers remain soft.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Serve once cooled for the best texture and flavor.
Notes
- Ensure cream cheese is cold to make the filling creamy and prevent it from becoming runny in the dough.
- Spoon and level the flour for accurate measurement to maintain cookie texture.
- Do not over-mix the dough once flour is added to avoid tough cookies.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: Add a light dusting of powdered sugar after baking for extra sweetness and presentation.
