Description

Bright, creamy, and bursting with citrusy joy, Lemon Cheesecake Cookies are the perfect mashup of a soft sugar cookie and a tangy cheesecake bite. Whether you’re looking for a quick dessert idea, a fun and easy baking project, or a zesty twist on classic cookie recipes, this one is guaranteed to impress. These cookies offer the best of both worlds: a lightly crisp exterior coated in sugar, and a surprise creamy center that melts into each bite. Perfect for holiday trays, brunch spreads, or weekday snacks, they bring sunshine to every bite with their sweet-tart flavor and velvety texture.

Ingredients

For the Cheesecake Filling:

4 oz cream cheese, softened (block style)
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

For the Cookie Dough:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar (plus extra for rolling)
1 large egg
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop into small rounds, flatten slightly, and freeze for 30 minutes.
In a large bowl, cream butter and granulated sugar until light and fluffy.
Add egg, lemon zest, and lemon juice. Mix until combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet mixture and mix until just combined.
Scoop 1 tablespoon of dough, flatten it, and place a frozen cheesecake center on top. Cover with another tablespoon of dough, seal the edges, and roll into a ball.
Roll the cookie dough balls in extra granulated sugar.
Chill shaped cookies for 15–20 minutes.
Bake at 350°F (175°C) for 10–12 minutes until edges are set.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Prep Time: 30 minutes
Cook Time: 10 minutes