Welcome to a little slice of sunshine in cookie form! These Lemon Cheesecake Cookies are what happens when two beloved desserts collide in the most delicious way possible. With a bright citrus punch and the creamy richness of cheesecake, these cookies strike the perfect balance between tangy and sweet.
I developed this recipe during a rainy weekend when I was craving something that would brighten the mood. The result is these irresistible treats that combine the soft, tender texture of cookies with the unmistakable flavor profile of a lemon cheesecake. They’re sophisticated enough for special occasions but simple enough for everyday baking.
Why You’ll Love This
- No special equipment needed – just bowls and a hand mixer will do the trick
- Perfect balance of tangy lemon and creamy cheesecake flavors
- Soft, tender texture with a slight chew that melts in your mouth
- Quick 45-minute total time makes them perfect for last-minute gatherings
- They actually taste even better the next day as the flavors meld
Ingredients
- 6 oz cream cheese, cold (170g)
- 3 tablespoons granulated sugar (38g)
- ½ tablespoon lemon zest (5g)
- ½ cup granulated sugar (100g)
- ½ tablespoon lemon zest (5g)
- 1¾ cups all-purpose flour, spooned and leveled (218g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened (168g)
- ¾ cup light brown sugar, packed (165g)
- ¼ cup granulated sugar (50g)
- 2 egg yolks, room temperature
- 1 teaspoon vanilla
- 2½ tablespoons lemon zest (25g)
Instructions
- Mix cream cheese and sugar until fluffy. Add lemon zest. Scoop into 16 portions and freeze until firm.
- Combine sugar and zest, rubbing together to release oils. Set aside.
- Whisk dry ingredients. Cream butter and sugars. Add egg yolks, vanilla, and zest. Mix in dry ingredients.
- Scoop dough, flatten, add frozen cheesecake ball, wrap dough around filling. Roll in lemon sugar.
- Bake at 350°F for 11-12 minutes, 6 cookies at a time. Cool 10 minutes on sheet, then transfer to rack.
Tips & Variations
- For a more intense lemon flavor, add 1/4 teaspoon of lemon extract along with the vanilla
- Try adding white chocolate chips for extra indulgence and a lovely texture contrast
- Make them festive by adding 1-2 drops of yellow food coloring to the dough
- For a lime variation, simply substitute lime zest and juice for the lemon
- The dough can be made ahead and refrigerated for up to 24 hours; just let it sit at room temperature for 15 minutes before shaping
- If your cookies spread too much, your butter might be too warm – try chilling the dough longer
Serving Suggestions
These Lemon Cheesecake Cookies are perfect alongside a cup of Earl Grey tea or a glass of cold milk. For an elegant dessert platter, serve them with fresh berries and a dollop of lemon curd on the side.
They also make a wonderful addition to brunch, especially when paired with a fruit salad and some sparkling wine or a mimosa for a special weekend treat.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
- Cookies will be done when they’re just barely golden around the edges but still look slightly underdone in the center
- For the best flavor, use fresh lemon juice rather than bottled
- The cookies will firm up as they cool, so don’t overbake them
FAQs
Can I freeze these cookies?
Yes! Both the dough and baked cookies freeze well. For dough, form into balls and freeze on a tray, then transfer to a freezer bag. For baked cookies, cool completely before freezing. Either way, they’ll keep for up to 3 months.
Can I use low-fat cream cheese?
While you can, full-fat cream cheese yields the best texture and flavor. Low-fat versions contain more water and may make the cookies spread more during baking.
Why did my cookies crack on top?
That’s actually perfect! The characteristic crackle top comes from the powdered sugar coating and is a sign of properly made cookies.
Can I make these gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.
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