why make this recipe
Lemon Cheesecake Cookies are a delightful treat that brings together the tangy flavor of lemon with the creamy goodness of cheesecake. These cookies are perfect for any occasion, whether you’re having friends over or just want a sweet snack while relaxing at home. They are easy to make and are sure to impress anyone who tries them. The bright lemony flavor will brighten your day, making them a favorite for lemon lovers.
how to make Lemon Cheesecake Cookies
Ingredients :
- ¾ cup (6 oz or 170 g) block-style cream cheese (cold)
- 3 Tablespoons (38 g) granulated white sugar
- 1/2 Tablespoon lemon zest
- 2 cups + 2 Tablespoons (265 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 Tablespoons freshly grated lemon zest
- 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 in
Directions :
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First, prepare the cheesecake filling. In a medium bowl, mix the cold cream cheese, 3 tablespoons of sugar, and ½ tablespoon of lemon zest until smooth. Refrigerate for about 30 minutes while you make the cookies.
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
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In another bowl, beat together 1 cup of sugar, 2 tablespoons of lemon zest, melted butter, egg, egg yolk, lemon juice, and vanilla extract until combined.
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Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
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Take a spoonful of dough and flatten it slightly in your palm. Place about a teaspoon of the cheesecake filling in the center, then fold the dough over the filling and roll it into a ball.
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Roll the cookie ball in additional granulated sugar and place it on the prepared baking sheet. Repeat with the remaining dough and filling.
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Bake for 10-12 minutes or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Lemon Cheesecake Cookies
These cookies are best served slightly warm or at room temperature. They make a great dessert for gatherings or a sweet treat with coffee or tea. For a fun twist, try adding a dollop of whipped cream on top!
how to store Lemon Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. Just make sure to wrap them well to avoid freezer burn.
tips to make Lemon Cheesecake Cookies
- Make sure your cream cheese is cold for the cheesecake filling. This will help it stay thick and not melt into the dough.
- Use fresh lemons for the zest and juice for the best flavor.
- If the dough is too sticky, refrigerate it for a short time to make it easier to handle.
variation
If you want to mix things up, try adding chocolate chips or nuts to the dough for a different flavor and texture. You can also substitute lime for lemon for a refreshing twist.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may change the texture slightly. Full-fat cream cheese creates a creamier filling.
Can I make these cookies ahead of time?
Yes, you can prepare the dough and filling ahead of time. Just keep them stored separately in the refrigerator until you are ready to bake.
Why are my cookies spreading too much?
If your cookies spread too much while baking, try chilling the dough before baking. This helps the cookies maintain their shape.
Lemon Cheesecake Cookies
Ingredients
Method
- Mix the cold cream cheese, 3 tablespoons of sugar, and ½ tablespoon of lemon zest until smooth. Refrigerate for about 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, beat together 1 cup of sugar, 2 tablespoons of lemon zest, melted butter, egg, egg yolk, lemon juice, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Take a spoonful of dough and flatten it slightly in your palm. Place about a teaspoon of the cheesecake filling in the center, then fold the dough over the filling and roll it into a ball.
- Roll the cookie ball in additional granulated sugar and place it on the prepared baking sheet. Repeat with the remaining dough and filling.
- Bake for 10-12 minutes or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.