Ingredients
Scale
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated sugar
- 1/2 tbsp (5 g) lemon zest
Lemon Sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 tbsp (5 g) lemon zest
Lemon Cookies
- 1 3/4 cups (218 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
- 2 1/2 tbsp (25 g) lemon zest
Instructions
- Prepare cheesecake filling: Beat cream cheese with sugar and lemon zest until fluffy. Portion into 16 balls and freeze until firm.
- Prepare lemon sugar: Mix sugar with lemon zest. Set aside.
- Make cookie dough: Whisk flour, baking powder, baking soda, salt. Cream butter and sugars until fluffy, add egg yolks, vanilla, lemon zest, then gradually mix in dry ingredients.
- Assemble cookies: Preheat oven to 350°F (175°C). Chill dough 10–15 min. Scoop dough, flatten, place frozen cheesecake ball in center, wrap dough around filling, roll in lemon sugar.
- Bake: 6 cookies per sheet, 11–12 min until set. Cool 10 min on sheet, then transfer to wire rack.
Notes
- Ensure cheesecake filling is fully frozen to prevent leakage.
- Use fresh lemon juice to intensify flavor if desired.
- Store in airtight container in fridge up to 5 days, or freeze for longer storage.
- Prep Time: 1 hour
- Cook Time: 11 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American