Lemon Cheesecake Cookies

Description §

These are the best lemon cheesecake cookies! They are super chewy lemon cookies, stuffed with creamy lemon cheesecake filling and rolled in lemon sugar. They’re the perfect treat and lemon lovers will adore these delicious cookies!

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Ingredients §

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tbsp (5 g) lemon zest
• 1/2 cup (100 g) granulated white sugar
• 1/2 tbsp (5 g) lemon zest
• 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 tsp vanilla
• 2 1/2 tbsp (25 g) lemon zest

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Method §

1. In a small bowl, mix together cream cheese, 3 tbsp of granulated white sugar, and 1/2 tbsp of lemon zest until well combined. Set aside.
2. In a separate bowl, mix together 1/2 cup of granulated white sugar and 1/2 tbsp of lemon zest. Set aside.
3. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, cream together unsalted butter, light brown sugar, and 1/4 cup of granulated white sugar until light and fluffy.
5. Add in egg yolks, one at a time, mixing well after each addition.
6. Mix in vanilla and 2 1/2 tbsp of lemon zest.
7. Gradually mix in the dry ingredients until a dough forms.
8. Preheat oven to 350°F (175°C).
9. Roll dough into 1-inch balls and flatten slightly.
10. Place a small spoonful of the cream cheese mixture onto the center of each flattened dough ball.
11. Fold the edges of the dough up and around the cream cheese, sealing it inside.
12. Roll the dough ball in the lemon sugar mixture and place on a lined baking sheet.
13. Bake for 12-15 minutes, until the edges are lightly golden.