Lemon Cheesecake Cookies

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These lemon cheesecake cookies are soft and chewy lemon sugar cookies. They are stuffed with lemon cheesecake and rolled in sugar.

Prep Time1

Cook Time13

Chilling Time30

Total Time1 43

Servings: large cookies

Calories: 293kcal

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.

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.

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.