Lemon Cheesecake Cookies (2024)

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These are the best lemon cheesecake cookies! They are super chewy lemon cookies, stuffed with creamy lemon cheesecake filling and rolled in lemon sugar. They're the perfect treat and lemon lovers will adore these delicious cookies!

If you're looking for other lemon desserts, try my lemon curd cookies, lemon poppy seed muffins, lemon bundt cake, lemon tart, lemon strawberry jam cake, lemon bars or lemon blueberry cake!

Why You'll Love This Lemon Cookie Recipe

They have the best texture- These cookies are super chewy.

They have a creamy cheesecake filling- The centers are stuffed full of delicious, sweetened cream cheese. It's the best part about these cookies!

They have the perfect amount of bold lemon flavor.The dough is flavored with lots of lemon zest and then is rolled in lemon sugar before baking. Each bite will taste like summer!

Ingredients for Lemon Cheesecake Cookies

Unsalted Butter- make sure it's softened, room temperature butter
Light Brown Sugar- we're using mostly brown sugar in the cookie dough to keep these cookies extra chewy
Granulated White sugar- used along with the brown sugar
Egg Yolks- make sure they're room temperature, using only the egg yolk helps to make the cookies extra chewy
Vanilla Extract- adds a sweet note to the cookies
Lemons- we'll be using just the zest to pack the most lemony punch
Flour- just the right amount of all purpose flour helps give these cookies their perfect texture
Baking Soda & Baking Powder- equal parts are used to just slightly leaven these cookies
Salt- brings out all the flavors in these cookies
Cream Cheese- used to make the delicious cream cheese filling

Step by Step Instructions

Please see the recipe card below for the complete recipe, including measurements and bake time!

STEP ONE: Add the cream cheese and sugar to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Then mix in the lemon zest. Scoop the cheesecake filling into 16, 2 teaspoon portions onto a small parchment paper lined baking sheet. Freeze the cheesecake balls until they are frozen and very firm.

STEP TWO: In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Then set aside the flour mixture.

STEP THREE: In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)

STEP FOUR: Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.

STEP FIVE: Add in the lemon zest and combine on medium speed.

STEP SIX: Add in the dry ingredients and combine on low speed. Chill the dough for 10-15 minutes while waiting for the oven to preheat. This will make it easier for the cookie dough to be rolled!

STEP SEVEN: Scoop the dough into 16 portions with a 1 ½ tablespoon cookie scoop, then roll into balls. Slightly flatten out each then place the frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in lemon sugar.

FAQs

How do I store these cookies? Store the cookies in an airtight container for up to three days, or freeze them in a freezer bag for up to two weeks!

Why is only lemon zest used? Lemon zest adds the most lemony flavor without adding extra moisture to the dough like fresh lemon juice. This allows the cookies to stay extra chewy.

Can I use lemon extract? You can, but it shouldn't be necessary because of all the lemon zest!

Can I add yellow food coloring? The cookies do have a natural yellow hue from the zest, but if you want them to be extra yellow, yes you can add a few drops to the dough!

Pro Tips

For best results, measure your flour properly.This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.

Make sure to completely freeze the cheesecake balls. This will ensure no cheesecake filling leaks out of the cookies while baking. Keep the cheesecake balls in the freezer just until you're ready to use for each batch of cookies.

Let the cookies cool completely before eating. This will allow the cheesecake filling to firm up and not be runny.

When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!

Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it's combined. Doing this will help give you perfectly textured cookies.

Other Cookie Recipes to Try Next Time

Strawberry Cheesecake Cookies

Oreo Cheesecake Cookies

Pistachio Cookies

Cornflake Cookies

Chocolate Cherry Cookies

If you make these cookies please, please leave a star rating! Tag me on Instagram@inbloombakery_and follow me onPinterestalso for other dessert ideas!

📖 Recipe

Lemon Cheesecake Cookies

Ingredients

For the Cheesecake Filling

6 oz (170 g) cream cheese, cold
3 tablespoon (38 g) granulated white sugar
½ tablespoon (5 g) lemon zest

For the Lemon Sugar

½ cup (100 g) granulated white sugar
½ tablespoon (5 g) lemon zest

For the Lemon Cookies

1 ¾ cups (218 g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (168 g) unsalted butter, softened
¾ cup (165 g) light brown sugar, packed
¼ cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 teaspoon vanilla
2 ½ tablespoon (25 g) lemon zest

Instructions

For the Lemon Cheesecake Filling

Line a small cookie sheet with parchent paper.
Add the cream cheese and sugar to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Then mix in the lemon zest.
6 oz (170 g) cream cheese, cold, 3 tablespoon (38 g) granulated white sugar, ½ tablespoon (5 g) lemon zest
Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.
Pop the cheesecake balls into the freezer until they are frozen and very firm.

For the Lemon Sugar

Add the sugar and lemon zest to a small bowl. Rub the lemon zest and sugar together with your fingers to really extract the lemon oil in the zest. Then set aside for later.
½ cup (100 g) granulated white sugar, ½ tablespoon (5 g) lemon zest

For the Lemon Cookies

Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
1 ¾ cups (218 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
(You can also use the bowl of a stand mixer fit with a paddle attachment.)
¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.
2 egg yolks, at room temperature, 1 teaspoon vanilla
Add in the lemon zest and combine on medium speed.
2 ½ tablespoon (25 g) lemon zest
Add in the dry ingredients and combine on low speed.
Preheat the oven to 350 degrees. Chill the dough for 10-15 minutes while waiting for the oven to preheat. This will make it easier to roll the cookie dough.
Scoop the dough into 16 portions with a 1 ½ tablespoon cookie scoop, then roll into balls. Slightly flatten out each then place the frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in lemon sugar.
(Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.
Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!

Keyword chewy cookies, Cookies, Lemon, lemon cheesecake, lemon cheesecake cookies, lemon cookies

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