Lemon Zest Cheesecake Cookies
These delightful Lemon Zest Cheesecake Cookies feature a soft, tangy lemon cookie exterior filled with a creamy cheesecake center, offering a burst of citrus in every bite. Perfect for those who love a dessert that combines the best of both worlds, these cookies are a unique treat for any occasion.
Equipment
- large bowl
- mixer
- separate bowl
- whisk
- baking sheet
- parchment paper
- wire rack
Ingredients
Cookie Dough
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 4 oz full-fat cream cheese softened
- ½ cup unsalted butter softened
- large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- lemon zest for cookie dough
Filling
- 4 oz full-fat cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- lemon zest for filling
Instructions
Prepare the Cookie Dough
- In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Beat in the egg yolk, vanilla extract, and lemon zest until well combined.
Add Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined, being careful not to overmix.
Chill the Dough
- Cover the cookie dough and refrigerate it for at least 30 minutes, or up to 2 hours.
Make the Cheesecake Filling
- While the dough chills, beat softened cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth and creamy.
Assemble the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 1.5 tablespoon portions of chilled dough, flatten each into a disc, and place about ½ to 1 teaspoon of cheesecake filling in the center.
Seal and Shape
- Carefully bring the edges of the cookie dough up around the filling, pinching firmly to seal it completely and form a ball.
Bake
- Place the filled cookie dough balls on the prepared baking sheet, spaced 2 inches apart. Bake for 10-14 minutes, or until the edges are lightly golden and the centers are just set.
Cool
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
For best results, ensure your cream cheese and butter are thoroughly softened to achieve a smooth and fluffy dough and filling. Do not overmix the dough once the flour is added, as this can result in tough cookies. The chilling time is crucial for easy handling of the dough and to prevent the cookies from spreading too much during baking. If the filling gets too soft while assembling, pop it back in the fridge for a few minutes. Store leftover cookies in an airtight container in the refrigerator.