Lemon Cheesecake Cookies Chewy (Print-Friendly Version)
Soft lemon cookies with creamy cheesecake filling and a tangy lemon sugar coating. Perfect for citrus fans.
# What You’ll Need to Make This:
→ Cheesecake Filling
01 -
170 g cream cheese, cold
02 -
38 g granulated white sugar
03 -
5 g lemon zest
→ Lemon Sugar
04 -
100 g granulated white sugar
05 -
5 g lemon zest
→ Lemon Cookie Dough
06 -
218 g all-purpose flour
07 -
2.5 g baking powder
08 -
2.5 g baking soda
09 -
2.5 g salt
10 -
168 g unsalted butter, softened
11 -
165 g light brown sugar, packed
12 -
50 g granulated white sugar
13 -
2 egg yolks, at room temperature
14 -
5 ml vanilla extract
15 -
25 g lemon zest
# How to Prepare:
01 -
Line a small baking tray with parchment paper. Combine cream cheese and granulated sugar in a small bowl. Beat with an electric mixer on medium-high speed for about 2 minutes until light and the sugar has dissolved. Incorporate lemon zest until evenly combined.
02 -
Divide the cheesecake mixture into sixteen 2-teaspoon portions and scoop onto the lined tray. Freeze the cheesecake balls until firm.
03 -
In a small bowl, mix granulated sugar and lemon zest together by rubbing with fingertips to release lemon oils. Set aside for coating.
04 -
Line two baking trays with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
05 -
In a large bowl, beat softened butter, light brown sugar, and granulated sugar with an electric mixer on high speed for 2 minutes until fluffy.
06 -
Add egg yolks and vanilla extract to the creamed butter. Mix for 1 minute on medium speed until pale. Stir in lemon zest.
07 -
Add the flour mixture to the wet ingredients and mix on low speed until just combined. Refrigerate the dough for 10-15 minutes.
08 -
Preheat oven to 175°C. Portion the chilled dough into sixteen balls, about 1.5 tablespoons each. Flatten each ball, place a frozen cheesecake filling in the centre, and wrap the dough around to seal. Roll gently into a ball. Coat each ball in lemon sugar.
09 -
Arrange six cookie balls per prepared tray. Bake for 11-12 minutes until just set and lightly golden.
10 -
Let cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Extra Tips:
01 -
Keep cheesecake filling frozen for easier handling and to prevent leakage during baking.
02 -
Rubbing lemon zest with sugar intensifies the citrus aroma.