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Lemon Cheesecake Cookies

Lemon cheesecake cookies pair a soft, tender lemon cookie with a creamy cheesecake center. Each cookie is filled with a frozen cream cheese mound and baked until the edges are set and lightly golden.
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Prep Time 30 minutes
Cook Time 28 minutes
Freezing and chilling 1 hour 15 minutes
Total Time 2 hours 13 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the cheesecake filling
  • 4 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
For the lemon cookies
  • 2.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 1 tbsp lemon zest finely grated
  • 1 egg large
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the cheesecake filling
  1. Beat the cream cheese, powdered sugar, and vanilla until smooth.
  2. Portion the filling into 24 rounded 1-teaspoon mounds on a parchment-lined plate, then freeze until firm, at least 30 minutes.
Make the cookie dough
  1. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
  2. Beat the butter, cream cheese, granulated sugar, and lemon zest in a large bowl until creamy.
  3. Beat in the egg, lemon juice, and vanilla.
  4. Add the flour mixture in two additions, mixing on low just until combined.
  5. Cover and refrigerate the dough until firm enough to handle, 30 to 45 minutes.
Assemble and bake
  1. Heat the oven to 350°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment.
  3. Working with half the dough and half the frozen filling, flatten each of 12 portions of dough (about 1 1/2 tablespoons each) around a filling mound, pinch the dough closed, and roll into a ball.
  4. Keep the remaining dough refrigerated and filling frozen.
  5. Arrange the cookies 2 inches apart on the baking sheet.
  6. Bake until the edges are set and lightly golden, 12 to 14 minutes.
  7. Cool the cookies on the sheet for 5 minutes, then transfer to a rack.
  8. Let the baking sheet cool completely, then repeat with the remaining dough and filling.

Notes

For neat centers, keep the filling frozen while shaping the cookies. Store in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen. For a gluten-free option, try a 1:1 gluten-free baking flour, though the texture may vary.