Description
These Lemon Cheesecake Cookies are soft, buttery, and bursting with bright citrus flavor. Each bite reveals a creamy cheesecake center, offering the perfect balance of tangy and sweet. Ideal for spring gatherings, tea time, or a simple homemade treat, they’re easy to make and irresistible to share!
Ingredients
4 oz cream cheese, softened – for the creamy filling
½ cup unsalted butter, softened – tender cookie texture
½ cup granulated sugar – sweetness and structure
¼ cup brown sugar – adds moisture and caramel notes
1 large egg – binds the dough
2 tbsp fresh lemon juice – bright citrus flavor
1 tbsp lemon zest – enhances lemon aroma
1 ½ cups all-purpose flour – cookie base
½ tsp baking powder – gentle lift
¼ tsp salt – balances sweetness
1 tsp vanilla extract – depth of flavor
Powdered sugar – for dusting (optional)
Instructions
1. Beat cream cheese, 2 tbsp sugar, and ½ tsp vanilla until smooth; chill.
2. Cream butter, granulated sugar, and brown sugar. Mix in egg, lemon juice, lemon zest, and vanilla.
3. Whisk flour, baking powder, and salt. Gradually mix into wet ingredients.
4. Flatten 1 tbsp dough, add cheesecake filling, wrap and roll into balls.
5. Chill dough balls 30 minutes.
6. Bake at 350°F (175°C) for 10-12 minutes until edges are golden.
7. Cool on wire rack and dust with powdered sugar if desired.
Notes
– Use fresh lemon juice for best flavor.
– Chill dough balls to prevent spreading.
– Store in airtight container in fridge for up to 5 days.
– Freeze unbaked dough balls up to 2 months.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg