Name: Lemon Cheesecake Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 6 oz (170 g) cold cream cheese; 3 tbsp (38 g) granulated white sugar (for cheesecake filling); 1/2 tbsp (5 g) lemon zest (for cheesecake filling); 1/2 cup (100 g) granulated white sugar (for coating); 1/2 tbsp (5 g) lemon zest (for coating); 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) softened unsalted butter; 3/4 cup (165 g) packed light brown sugar; 1/4 cup (50 g) granulated white sugar (for cookie dough); 2 egg yolks, at room temperature; 1 tsp vanilla extract; 2 1/2 tbsp (25 g) lemon zest (for cookie dough)

Ingredients

Scale

6 oz (170 g) cold cream cheese
3 tbsp (38 g) granulated white sugar (for cheesecake filling)
1/2 tbsp (5 g) lemon zest (for cheesecake filling)
1/2 cup (100 g) granulated white sugar (for coating)
1/2 tbsp (5 g) lemon zest (for coating)
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) softened unsalted butter
3/4 cup (165 g) packed light brown sugar
1/4 cup (50 g) granulated white sugar (for cookie dough)
2 egg yolks, at room temperature
1 tsp vanilla extract
2 1/2 tbsp (25 g) lemon zest (for cookie dough)

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Instructions

Prepare cheesecake filling by mixing cream cheese and 3 tbsp sugar until fluffy.
Add 1/2 tbsp lemon zest to the mixture and combine.
Scoop cheesecake mixture into 16 portions and freeze for 1 hour.
Mix 1/2 cup granulated sugar and 1/2 tbsp lemon zest for coating.
Combine flour, baking powder, baking soda, and salt in a bowl.
Cream butter, light brown sugar, and 1/4 cup granulated sugar until fluffy.
Add egg yolks and vanilla, mix until pale and fluffy, then stir in lemon zest.
Gradually add dry ingredients and chill the dough for 10-15 minutes.
Form cookie balls, adding frozen cheesecake ball in the center.
Coat dough balls with lemon sugar mixture and place on baking sheets.
Bake cookies for 11-12 minutes, cool before transferring to a wire rack.

Last Step:

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Notes

Ensure the cream cheese is cold for easier mixing.
Freeze the cheesecake balls well to prevent melting during baking.
Chill the dough to yield chewier cookies.

Author: Sarah
Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 170
Sugar: 10
Sodium: 130
Fat: 8
Saturated Fat: 5
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 23
Fiber: 1
Protein: 2
Cholesterol: 25