Go Back

Cheesecake Cookies Recipes Lemon Cheesecake Cookies

I love a bright cookie that tastes like sunshine and feels like a hug. These lemon cheesecake cookies check both boxes for me. The edges turn light and crisp. The centers stay soft with a cool pocket of cream cheese. We get the lift of lemon zest and juice. We add a soft hint of vanilla. Every bite lands gentle and clean. I grouped this bake for busy days. The dough mixes fast. The filling comes together in one bowl. We scoop. We chill. We bake. The payoff hits right away. If you search Cheesecake Cookies Recipes or a lemon cheesecake recipe that makes you smile, this one does the job. It borrows comfort from cream cheesecake recipes and keeps the steps simple. Friends ask for twists. I say try strawberry cheesecake cookies recipes for spring. Crave a nod to the cookie jar. Reach for a chocolate chip cheesecake cookies recipe. Want it rich. Read up on chocolate cheesecake recipes and swirl a spoon of cocoa in the dough. We keep it playful. We keep it easy. And we make a second batch because the first one goes fast.
Prep Time25 minutes
Cook Time12 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keywords: Cheesecake Cookies Recipes, chocolate cheesecake recipes, chocolate chip cheesecake cookies recipe, cream cheese cookies, cream cheesecake recipes, Elena Cooks, lemon cheesecake recipe, lemon cookies, strawberry cheesecake cookies recipes, unique cheesecake recipes
Servings: 18 cookies
Author: Elena

Ingredients

For the cookie dough

  • 2 and 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 and 4 teaspoon fine salt
  • 1 and 4 cup unsalted butter room temp
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For the cheesecake filling

  • 6 ounces cream cheese softened
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest

For rolling

  • 1 and 4 cup powdered sugar

Instructions

Make the filling

  1. Beat cream cheese with sugar until smooth
  2. Mix in vanilla and lemon zest
  3. Scoop small mounds on a lined sheet and freeze until firm

Mix the dough

  1. Whisk flour baking powder and salt in a bowl
  2. Cream butter and sugar until light and fluffy
  3. Beat in egg lemon zest lemon juice and vanilla
  4. Stir in dry mix until a soft dough forms
  5. Cover and chill until slightly firm

Shape and bake

  1. Heat oven to 350 F and line two baking sheets
  2. Scoop dough into balls flatten each and place a frozen mound of filling in the center
  3. Pinch the dough closed and roll to seal
  4. Roll each ball in powdered sugar and set on the sheet with space between
  5. Bake until the tops look set with pale edges about 11 to 13 minutes
  6. Cool on the sheet then move to a rack until room temp

Serve

  1. Dust with more powdered sugar if you like
  2. Store in a covered box in the fridge for a tender center

Notes

Use room temp butter and soft cream cheese for a smooth mix. Zest the lemon first then juice it. Cold filling helps the seal. If the dough feels sticky chill again. Bake until just set for a soft middle. For a strawberry twist press a small spoon of jam under the seal. For a chocolate note fold in a few chips. I like a light hand so the lemon stays bright.