Description
Delightful lemon cheesecake cookies featuring a luscious cheesecake filling inside a soft and chewy cookie exterior.
Ingredients
Scale
- ¾ cup (6 oz or 170 g) block-style cream cheese, cold
- 3 tablespoons (38 g) granulated white sugar (for the cheesecake filling)
- ½ tablespoon lemon zest (for the cheesecake filling)
- 2 cups + 2 tablespoons (265 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar (for the cookie dough)
- 2 tablespoons freshly grated lemon zest (for the cookie dough)
- ½ cup (113 g) 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
Instructions
- Combine the cold cream cheese, 3 tablespoons of granulated white sugar, and ½ tablespoon of lemon zest in a mixing bowl. Beat until smooth and creamy. Chill the mixture while preparing the cookie dough.
- Whisk together the all-purpose flour, baking soda, and salt in another bowl. Set this mixture aside.
- Combine 1 cup granulated sugar and 2 tablespoons of freshly grated lemon zest in a large mixing bowl. Pour in the melted unsalted butter, beaten egg, and egg yolk. Mix until combined.
- Incorporate the dry ingredients into the wet mixture gradually, alternating with the freshly squeezed lemon juice and ½ teaspoon of vanilla extract. Stir until a soft dough forms.
- Take small amounts of the cookie dough and flatten them in your palm. Place about a teaspoon of the cheesecake filling in the center of each cookie dough disk. Wrap the dough around the filling to ensure it’s completely enclosed. Roll the cookie into a ball and then roll it in additional granulated sugar.
- Arrange the cookies on the prepared baking sheet, leaving space between each to allow for expansion. Bake in the preheated oven for 12-15 minutes until lightly golden around the edges.
- Allow cooling on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For enhanced flavor, consider increasing the lemon zest and juice. Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon, cheesecake, cookies, dessert, baking
