Lemon Cheesecake Cookies (Printer-Friendly)
Tender cookies with bright lemon zest and a smooth creamy filling, ideal for springtime occasions.
# List of Ingredients:
→ Filling
01 -
4 oz cream cheese, softened
02 -
2 tablespoons powdered sugar
03 -
1 teaspoon fresh lemon juice
04 -
½ teaspoon lemon zest
05 -
Pinch of salt
→ Cookie Dough
06 -
½ cup unsalted butter, softened
07 -
¾ cup granulated sugar
08 -
1 large egg
09 -
1 tablespoon fresh lemon juice
10 -
1½ teaspoons lemon zest
11 -
1½ teaspoons pure vanilla extract
12 -
1¾ cups all-purpose flour
13 -
½ teaspoon baking soda
14 -
¼ teaspoon baking powder
15 -
¼ teaspoon salt
# Preparation Steps:
01 -
Combine softened cream cheese, powdered sugar, lemon juice, lemon zest, and salt in a small bowl. Beat until smooth and creamy. Using a teaspoon, place 12 to 15 mounds of filling onto a parchment-lined tray and freeze for 30 to 60 minutes until firm.
02 -
In a large bowl or mixer, beat softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes, to incorporate air for tenderness.
03 -
Add egg, fresh lemon juice, lemon zest, and vanilla extract to the creamed mixture. Mix until fully combined, scraping sides as needed.
04 -
Whisk flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to prevent toughness.
05 -
Scoop a heaping tablespoon of dough and flatten it in your palm. Place a frozen filling dollop in the center, envelop with dough, seal thoroughly, and roll into a smooth ball. Arrange on a lined baking sheet, spacing 2 inches apart.
06 -
Bake at 350°F for 10 to 13 minutes until edges are lightly golden and centers appear set. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
# Additional Suggestions:
01 -
For neater assembly, chill dough 10–15 minutes if sticky. Freeze filling fully to prevent oozing. Remove from oven when edges turn golden; centers firm upon cooling.