Description

Zesty, creamy, and completely irresistible—these Lemon Cheesecake Cookies are the perfect blend of bright citrus flavor and indulgent creaminess. Ideal for quick dessert cravings, casual baking sessions, or as a fresh idea for spring or summer gatherings, they combine the softness of a sugar cookie with the decadence of a cheesecake filling. This easy recipe is perfect for anyone who loves vibrant, tangy flavors paired with a melt-in-your-mouth texture. If you’re searching for easy recipe ideas, food gifts, or quick treats for guests, these cookies deliver sunshine in every bite. A must-have addition to your collection of dessert ideas and snack recipes.

Ingredients

For the Cookie Dough:

2 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon lemon zest

1 cup unsalted butter, softened

1 cup granulated sugar (plus extra for rolling)

1 large egg

2 tablespoons lemon juice

1 teaspoon vanilla extract

For the Cheesecake Filling:

6 oz cream cheese, softened

¼ cup powdered sugar

½ teaspoon vanilla extract

Instructions

In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Freeze for 30 minutes.
In a medium bowl, whisk flour, baking soda, salt, and lemon zest.
In a large bowl, beat butter and sugar until light and fluffy. Add egg, lemon juice, and vanilla. Mix until combined.
Slowly add dry ingredients to wet mixture and mix until a soft dough forms.
Scoop 1½ tbsp dough, flatten, and place 1 tsp of frozen cheesecake filling in center. Top with another piece of dough and seal edges.
Roll into a ball and coat with granulated sugar.
Place on a lined baking sheet, spaced 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
Let cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.

Prep Time: 20 minutes (plus 30 min freeze time for filling)
Cook Time: 10-12 minutes
Category: Dessert