Lemon Cheesecake Cookies
42 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
These lemon cheesecake cookies are mini lemon cheesecakes wrapped in soft, chewy cookies, powered by fresh juice and zest because I don't do fake lemon.
Perfect for brunch, showers, or cookie swaps, they deliver a creamy tangy center, crisp edges, and make-ahead friendliness that travels like a pro.
Ingredients (16 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Filling
- 4 oz cream cheese, softened cream cheese 4 oz
- 2 Tbsp powdered sugar powdered sugar 0.55 oz
- 1 tsp fresh lemon juice lemon 0.11 ct (for fresh lemon juice)
- ½ tsp lemon zest lemon 0.04 ct (for lemon zest)
- pinch salt salt
Ingredients for Cookie Dough
- ½ cup unsalted butter, softened unsalted butter 4 oz
- ¾ cup granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 1 Tbsp fresh lemon juice (fresh) lemon 0.33 ct (for fresh lemon juice)
- 1½ tsp lemon zest lemon 0.11 ct (for lemon zest)
- 1½ tsp pure vanilla extract pure vanilla extract 1.5 tsp
- 1¾ cups all-purpose flour all-purpose flour 0.48 lb
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp baking powder baking powder 0.04 oz
- ¼ tsp salt salt
How to Make Lemon Cheesecake Cookies
-
Preheat and prep pans
Preheat the oven to 350 F or 177 C and line two baking sheets with parchment paper.
-
Make the cheesecake filling
In a bowl, beat 4 oz softened cream cheese with 2 tablespoons powdered sugar, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, and a pinch of salt until smooth and fluffy.
Scoop 16 small mounds, about 2 teaspoons each, onto a parchment-lined plate and freeze 30 to 60 minutes until firm.
-
Cream butter and sugar
In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar on medium-high until pale and creamy, about 2 to 3 minutes.
Scrape the bowl so nothing hides on the bottom.
-
Add egg and flavorings
Beat in 1 large egg, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons lemon zest, and 1 1/2 teaspoons vanilla until fully combined and glossy.
-
Combine dry ingredients
In a separate bowl whisk 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt.
Add the dry mix to the wet and mix on low just until no dry streaks remain.
Chill the dough 10 to 15 minutes to make assembly clean and easy.
-
Portion the dough
Scoop 16 level tablespoons of dough for bottoms and 16 slightly smaller tablespoons for tops so the seams seal without bulging.
Keep the filling in the freezer until each cookie is ready to assemble.
-
Stuff and seal
Flatten a bottom portion into a 2-inch disk, place a frozen filling mound in the center, then cap with a top portion and pinch edges to seal completely.
Roll gently between your palms to smooth, keeping the filling centered and hidden.
-
Bake
Arrange cookies 2 inches apart on prepared sheets and bake 10 to 12 minutes until edges look set and the tops are pale with tiny cracks, not browned.
Rotate the pan at 8 minutes for even baking if your oven has hot spots.
-
Cool and finish
Cool on the sheet for 5 minutes, then transfer to a rack to cool completely so the cheesecake centers set.
Optional: rub a little lemon zest into 1 tablespoon sugar and sprinkle warm cookies for a bright, citrusy sparkle.
Substitutions
- Cream cheese -> Neufchatel or mascarpone
- Use equal parts Neufchatel for a slightly lighter, tangy center, or mascarpone plus an extra 1/2 teaspoon lemon juice for a richer, silkier filling that still pops with citrus.
- All-purpose flour -> 1:1 gluten-free baking flour
- Swap with a cup-for-cup gluten-free blend that includes xanthan gum to maintain structure, giving you the same tender crumb with crisp edges.
- Standard lemon -> Meyer lemon
- Use Meyer lemon juice and zest for a fragrant, sweeter citrus note that softens the tartness without losing that sunny flavor.
Tips
- Rub zest into sugar
- Before creaming, massage the lemon zest into the granulated sugar for 30 seconds to release oils and boost aroma throughout the dough.
- Freeze tidy filling disks
- Scoop the filling with a small cookie scoop and lightly flatten so it freezes into uniform disks that sit neatly inside each cookie.
- Weight control equals bakery looks
- Aim for about 25 g dough bottoms and 20 g dough tops with 8 to 10 g filling to keep thickness and spread consistent batch to batch.
- Seal like a pro
- Press the top dough around the base first, then pinch and roll the seam so no white filling peeks through, which prevents leaks.
- Chill as you go
- If the dough warms or the filling softens, pop assembled cookies and the remaining filling in the fridge for 5 minutes to keep control.
- Bake by visual cues
- Pull the cookies when edges look set and tops are pale with micro-cracks because browning will dull the lemon flavor and dry the center.
Nutrition Facts *
| Energy | 236 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 10 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My filling leaked out while baking, what went wrong?
- The filling was not firm enough or the seam was not fully sealed, so freeze the filling solid and pinch-roll the seam until no white shows before baking.
- Why did my cookies spread too much?
- Warm dough and soft filling encourage spread, so chill the dough briefly, keep filling frozen, and use a cool sheet pan lined with parchment.
- The dough feels sticky and hard to handle, any fix?
- Chill the dough 10 to 15 minutes, lightly flour your fingertips, and work quickly so the butter stays cool and the dough stays cooperative.
- How can I get a stronger lemon flavor without making the dough wet?
- Add an extra 1/2 teaspoon finely grated zest to the dough and to the sugar garnish because zest boosts flavor without adding liquid.
- Can I make these ahead or freeze them?
- Assemble unbaked stuffed cookies and freeze on a sheet until solid, store in a bag up to 2 months, and bake from frozen adding 1 to 2 minutes.
- How should I store baked cookies?
- Refrigerate in an airtight glass container up to 5 days and bring to room temperature before serving, or warm 10 seconds to soften the centers.
Serving Suggestions
Cold milk is classic, but a cup of hot black tea or a quick pour of limoncello after dinner makes that creamy center sing.
For a playful twist, tuck a tiny blueberry or raspberry on top of each frozen filling disk before sealing to add a juicy pop without throwing off the bake.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
