These lemon cheesecake cookies are perfect for summer! They are a chewy lemon sugar cookie that is stuffed with lemon cheesecake.

Lemon cheesecake cookies split in half close up.

I have several cheesecake stuffed cookies on my site, but I wanted to make a lemon cookie for this summer season! The lemon cookies are full of strong lemon flavor and have a chewy and soft texture. They are stuffed with lemon cheesecake too! Since these are cheesecake cookies, they are a cold cookie.

One cookie missing a bite.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
  • Tip 2: The cream cheese can be made up to 5 days ahead of time.
  • Tip 3: This makes a thicker cookie dough because the cheesecake gives a lot of moisture. Otherwise they can over spread.
  • Tip 4: Roll the cookie dough into a ball using your hands because it helps to properly seal the cream cheese inside.

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Cream cheese dollops on a cookie sheet.
Use a 1/2 TBSP to dollop the cream cheese on wax paper.
Lemon sugar cookie dough in a bowl.
After you add the flour, it will be crumbly, but it will quickly come together.
Cookie dough in the scoop.
Use your thumb to press halfway down the cookie dough ball. Then, place a frozen cream cheese inside.
Rolled cookie dough in sugar.
Roll the cookies in sugar to give a bit of a crust.
Two cookies split in half.

For more cheesecake cookie recipes, key lime cookies and carrot cake cookies.

Stack of lemon cheesecake cookies split in half.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Lemon cheesecake cookies split in half close up.
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Lemon Cheesecake Cookies

Stephanie Rutherford
These lemon cheesecake cookies are soft and chewy lemon sugar cookies. They are stuffed with lemon cheesecake and rolled in sugar.
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Prep Time: 1 hour
Cook Time: 13 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 43 minutes
Servings: 18 large cookies

Ingredients
 
 

Lemon Cheesecake

  • 8 oz Cream cheese, room temperature
  • 3 TBSP White granulated sugar
  • Half of a large lemon zest
  • 1 tsp Pure vanilla extract

Lemon Sugar Cookies

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 1 1/2 cups White granulated sugar
  • 2 Large lemons zested
  • 1 tsp Pure vanilla extract
  • 1 Large, room temperature
  • 1 Egg yolk
  • 1 TBSP Lemon juice
  • 1/4 cup White granulated sugar

Instructions
 

Lemon Cheesecake

  • In a small bowl with a hand mixer, beat the cream sugar, sugar, lemon zest, and vanilla on high speed for 1 minute.
    8 oz Cream cheese, 3 TBSP White granulated sugar, Half of a large lemon zest, 1 tsp Pure vanilla extract
  • Spray a cookie sheet with non stick spray and top with wax paper. Use a 1/2 TBSP to dollop the cream cheese on the tray. Use all of the cream cheese.
  • Freeze for at least 30 minutes.

Lemon Sugar Cookies

  • In a medium bowl, sift the flour, baking soda, and salt. Set aside.
    2 3/4 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt
  • In a large bowl using a mixer, beat the butter, sugar, and lemon zest on high speed for 2 minutes. It will become pale and fluffy.
    1 cup Unsalted butter, 1 1/2 cups White granulated sugar, 2 Large lemons zested
  • Add in the vanilla, egg, egg yolk, and lemon juice. Mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined. It will be dry and crumbly at first, then it will come together. This is a thicker dough to combat the moisture in the cream cheese.
    1 tsp Pure vanilla extract, 1 Large, 1 Egg yolk, 1 TBSP Lemon juice
  • Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Set aside. Let the cookie dough sit for 10 minutes to help prevent spread.
  • Use a large (3 TBSP) cookie scoop to scoop the cookie dough. While still in the scoop, press your thumb halfway down in the center. Place a frozen cream cheese dollop in the hole. Cover back up with cookie dough. Use your hands to roll into a ball.
  • Place the sugar into a bowl, and roll each cookie dough ball in the sugar.
    1/4 cup White granulated sugar
  • Bake 6 cookie balls per cookie sheet. Bake for 12-14 minutes until they have a lightly golden edges.
  • Let the cookies sit for 5 minutes on the hot pan before transferring to a cooling rack. Cool completely. Place in the fridge for at least 30 minutes before serving.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 293kcal, Carbohydrates: 37g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 51mg, Sodium: 232mg, Potassium: 44mg, Fiber: 1g, Sugar: 22g, Vitamin A: 499IU, Vitamin C: 0.3mg, Calcium: 20mg, Iron: 1mg
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