Lemon Cheesecake Cookies
Soft, tangy lemon cookies with a creamy cheesecake filling inside. A homemade twist on a bakery favorite, perfect for any occasion.
Equipment
- Hand Mixer or Stand Mixer
- Mixing bowls
- Baking Sheet
- Parchment paper
- Zester or grater
- Measuring cup and spoons
Ingredients
Cheesecake Filling
- 4 oz cream cheese softened
- 2 tbsp granulated sugar
Cookie Dough
- 1/2 cup unsalted butter softened
- 2 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tbsp lemon zest fresh
- 1 tbsp lemon juice freshly squeezed
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional add-ins fresh blueberries, chopped strawberries, shredded coconut
Instructions
- Prepare the filling – In a small bowl, mix cream cheese and sugar until smooth. Scoop teaspoon-sized portions onto a lined tray and freeze for 30 minutes.
- Make the dough – In a mixing bowl, beat butter, cream cheese, and both sugars until light and fluffy. Add the egg, lemon zest, and lemon juice. Mix until smooth.
- Add dry ingredients – Gently fold in flour, baking powder, baking soda, and salt until just combined. Do not overmix.
- Shape cookies – Scoop dough, flatten slightly, and place one frozen cheesecake ball inside. Wrap the dough around and roll into a ball.
- Bake – Arrange on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers look soft.
- Cool – Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Optionally dust with powdered sugar or drizzle with lemon glaze.
Notes
For extra lemon flavor, increase the zest slightly but don’t add too much juice (it can thin the dough).
Freeze baked cookies in an airtight container for up to 2 months.
Try variations like lemon blueberry cheesecake cookies or strawberry cheesecake cookies for a seasonal twist.