Lemon Cheesecake Cookies Recipe
These Easy Lemon Cheesecake Cookies are a burst of sunshine in every bite, combining the creamy tang of cheesecake with a soft, bakery-style cookie. I developed this recipe after countless tests to achieve the perfect balance of bright lemon flavor and a tender, melt-in-your-mouth texture. It’s a simple yet impressive treat that delivers maximum flavor with minimal fuss.
PrintLemon Cheesecake Cookies
Ingredients
Scale
- ¾ cup (6 oz or 170 g) block-style cream cheese (cold)
- 3 Tablespoons (38 g) granulated white sugar
- 1/2 Tablespoon lemon zest
- 2 cups + 2 Tablespoons (265 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 Tablespoons freshly grated lemon zest
- ½ cup (113 g) unsalted butter (melted and slightly cooled)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 Tablespoons freshly squeezed lemon juice
- ½ teaspoon vanilla extract
- Additional granulated sugar for rolling cookies in
Instructions
- Cheesecake Filling
- Cookies
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