Lemon Cheesecake Cookies
These delightful lemon cheesecake cookies offer a perfect balance of zesty brightness and creamy indulgence. Soft, buttery citrus-infused dough wraps around a rich cream cheese center, creating a cookie that mimics a gourmet bakery-style dessert. Ideal for those who love the tang of fresh lemon combined with a velvety, dense cheesecake texture, these treats stay perfectly moist for days thanks to the cream cheese inclusion.
- Prep Time: 20
- Cook Time: 12
- Total Time: 32
- Yield: 24 cookies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
1.5 cups granulated sugar
1 large egg, room temperature
2 tablespoons fresh lemon zest
1 tablespoon fresh lemon juice
2.5 cups all-purpose flour, sifted
0.5 teaspoon baking soda
0.5 teaspoon fine sea salt
8 ounces cream cheese, cold and cubed
0.5 cup powdered sugar
Instructions
Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
Beat in the egg, lemon zest, and lemon juice until the mixture is uniform.
Whisk the flour, baking soda, and salt in a separate container.
Incorporate the dry mixture into the wet ingredients slowly until a soft dough forms.
Mix the cold cream cheese with powdered sugar in a small bowl until smooth.
Scoop rounded tablespoons of cookie dough and flatten slightly on a parchment-lined baking sheet.
Place a small teaspoon of the cream cheese mixture into the center of each dough portion.
Fold the edges of the dough over the cream cheese and roll gently into a ball.
Bake at 350°F (175°C) for approximately 12 minutes until the edges are lightly set.
Notes
Ensure your cream cheese is chilled before mixing so it maintains its structure during baking. If the dough feels too sticky, chill it in the refrigerator for 30 minutes before shaping. Store leftovers in an airtight container in the refrigerator to maintain freshness.
Find it online: https://flavoornote.com/lemon-cheesecake-cookies/