Description
Hey there, fellow baking enthusiasts! If youâre like me, youâre perpetually on the lookout for a sweet solution to satisfy those cravings while juggling a busy schedule. Enter my Lemon  Cheesecake Cookies! Theyâre the ideal mix of  creamy, zesty, and downright deliciousâperfect for impressing your friends or treating yourself after a long day. Letâs dive into the delightful world of desserts, shall we?
Ingredients
Scale
- For the Cheesecake Filling:
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 12 tbsp lemon zest
- For the Lemon Sugar:
- 1/2 cup granulated white sugar
- 1/2 tbsp lemon zest
- For the Lemon Cookies:
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
- 2 1/2 tbsp lemon zest
Instructions
- Prep Your Baking Sheets:Â Line a small cookie sheet with parchment paper. Trust me, this will make clean-up a lot easierânobody likes scrubbing burnt-on bits!
- Cream the Cheesecake Filling:Â In a small bowl, mix the cream cheese and 3 tablespoons of granulated sugar on medium-high speed until itâs fluffy and the sugar is dissolved. It should take about 2 minutes. Now, fold in that glorious lemon zest like a pro.
- Scoop It and Freeze:Â Scoop the cheesecake filling into 16 tiny portions on your baking sheet and pop them in the freezer until firm. We want them to stay cozy in the cookie, after all!
- Prepare the Lemon Sugar:Â In a different small bowl, combine the remaining sugar and lemon zest. Rub those together to release that fabulous lemon oilâthis will add some serious zing!
- Mixing the Cookie Dough:Â Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set that aside.
- Cream That Butter and Sugar:Â In your mixing bowl, cream together the softened butter, brown sugar, and the remaining granulated sugar until itâs light and fluffy. This is your ticket to cookie perfection!
- Add the Good Stuff:Â Toss in the egg yolks and vanilla, mixing until pale and fluffy. Follow it up by adding in the lemon zest. Your kitchen will smell like a sunny day in no time!
- Incorporate the Dry Ingredients:Â Gradually add your dry ingredients into the wet mixture, combining until itâs all well blended.
- Chill Out: Preheat your oven to 350°F and let the dough chill in the fridge for about 10-15 minutes. This step is crucial for achieving that thick cookie everyone loves!
- Shape Those Cookies:Â Scoop the dough into 16 portions, roll them into balls, and then flatten each one. Place your frozen cheesecake ball in the center, cover it with dough, and roll it back into a ball. Roll each cookie in the lemon sugar mixture to give it that perfect finish.
- Bake to Perfection:Â Bake 6 cookies at a time for 11-12 minutes. Your kitchen will smell amazingâtrust me, this is the real deal! After baking, let them cool for about 10 minutes on the baking sheet before transferring them to a wire rack.
Notes
-  Cream Cheese Check: Make sure your cream cheese is properly softened. I once tried to blend cold cream cheese, and letâs just say it didnât go wellâlumpy filling isnât exactly appetizing!
- Chill for Thickness:Â Chilling the dough is KEY! This will keep your cookies from spreading too much, giving you that chewy, dreamy texture we all crave.