Lemon Cheesecake Cookies
42 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 12 min | 42 min |
Introduction
These lemon cheesecake cookies taste like a creamy lemon cheesecake baked into a soft, chewy cookie.
They have a bright lemon flavor, a tangy cream cheese center, and just the right amount of sweetness.
They are perfect for spring parties, baby showers, or anytime you want an easy make-ahead dessert that feels a little special.
Ingredients (18 servings)
Ingredients for the Filling
Ingredients for Cookie Dough
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How to Make Lemon Cheesecake Cookies
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Make the lemon cheesecake filling
Add the cream cheese, powdered sugar, lemon juice, lemon zest, and a pinch of salt to a small bowl.
Beat with a hand mixer or firm spatula until very smooth, creamy, and lump free.
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Portion and freeze the filling
Line a small plate or tray with parchment paper so the filling does not stick.
Scoop small teaspoons of the cheesecake filling onto the parchment, spacing them slightly apart.
Freeze for 30 to 60 minutes, or until quite firm and easy to handle.
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Preheat the oven and prepare pans
When the filling is almost firm, preheat the oven to 350°F.
Line one or two baking sheets with parchment paper for easy cleanup and even baking.
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Mix the wet ingredients for the cookie dough
In a medium bowl, beat the softened butter and granulated sugar until light, pale, and fluffy.
Add the egg, lemon juice, lemon zest, and vanilla extract, then beat again until fully combined and creamy.
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Add dry ingredients and finish the dough
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry mixture to the wet ingredients and mix on low just until a soft dough forms, with no dry spots.
If the dough feels very sticky, chill it in the fridge for 15 to 20 minutes.
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Shape cookies around the frozen filling
Scoop about one tablespoon of dough and flatten it gently in your palm into a thick disc.
Place one frozen cheesecake mound in the center, then fold the dough up and around to completely seal it.
Roll into a smooth ball, then place on the prepared baking sheet, spacing cookies about 2 inches apart.
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Bake the lemon cheesecake cookies
Bake one sheet at a time for 10 to 12 minutes, until the edges look set and just barely golden.
The centers should look slightly soft and puffed, which keeps the texture tender after cooling.
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Cool and serve
Let the cookies cool on the baking sheet for 5 to 10 minutes so the centers can firm up slightly.
Transfer to a wire rack to cool completely, then enjoy at room temperature or lightly chilled.
Substitutions
- Swap cream cheese with Neufchâtel cheese
- Use Neufchâtel in the filling for a slightly lighter texture and a bit less richness, with the same tangy flavor.
- Use Meyer lemons instead of standard lemons
- Meyer lemons give a sweeter, floral note and slightly less bite, which makes the cookies taste extra delicate and dessert-like.
- Replace some all-purpose flour with finely ground almond flour
- Swap 1/4 cup flour for almond flour for a subtle nutty flavor and a slightly more tender, bakery-style crumb.
Tips
- Keep the filling very cold
- If the cheesecake mounds start to soften while shaping, pop them back in the freezer for 10 minutes so they stay easy to wrap.
- Seal cookie seams well
- Pinch any cracks in the dough so the filling does not leak out, which helps keep the cookies round and pretty.
- Bake one tray at a time
- Baking a single sheet on the center rack gives more even color and keeps the bottoms from overbrowning.
- Do a test cookie first
- Bake one cookie to check spread and doneness; if it spreads too much, chill the dough longer before baking the rest.
- Chill for neat layers
- For the cleanest cheesecake centers, chill baked cookies in the fridge for 30 minutes before slicing or stacking.
Nutrition Facts *
| Energy | 148 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 7 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dough is too sticky to shape around the filling. What should I do?
- Chill the dough for 20 to 30 minutes, until it feels firmer. Lightly flour your hands or use a small cookie scoop for easier handling.
- The filling is leaking out while baking. How can I prevent this?
- Make sure the filling is fully frozen and the dough completely covers it with no thin spots. Pinch seams closed and reshape into tight balls before baking.
- The cookies turned out dry instead of soft. What went wrong?
- They likely baked a bit too long or your oven runs hot. Pull them when edges just set, and consider using an oven thermometer.
- Can I make the dough or filling ahead of time?
- Yes, you can chill the filling mounds and dough separately for up to 24 hours. Let the dough soften slightly before shaping around the filling.
- How should I store leftover lemon cheesecake cookies?
- Store in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 10 minutes before serving for the best texture.
- Can I freeze these cookies after baking?
- Yes, freeze in a single layer, then move to a freezer bag for up to 2 months. Thaw in the fridge, then enjoy chilled or at room temperature.
Serving Suggestions
These lemon cheesecake cookies bring that sunny, creamy bakery vibe to your kitchen and feel special enough for any celebration.
Try dusting them with powdered sugar, drizzling with a quick lemon glaze, or serving with fresh berries for a bright, dessert-board moment.
More pairings:
Reviews
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Ann: These had a nice lemon flavor and a soft texture, but they didn’t really wow me. The one step that tripped me up was “scoop small teaspoons” of filling, since mine spread a bit on the parchment and froze into flatter discs. Next time I’d chill the filling longer first or pipe it, then freeze, so it’s easier to center and fully seal. A couple still leaked a little, but they were tasty once cooled.
: Glad you liked the lemon flavor, Ann! If the filling spreads, chilling it 10 to 15 minutes first or piping small mounds before freezing usually keeps them more “plug-shaped,” and making sure the dough fully seals around the frozen center helps prevent leaks.
Made this recipe? How did it go?
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