Description
A delightful blend of creamy cheesecake flavors and zesty lemon in cookies, perfect for any occasion.
Ingredients
Scale
- ¾ cup (6 oz or 170 g) block-style cream cheese (cold)
- 3 Tablespoons (38 g) granulated white sugar
- ½ 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
- Prepare the Cream Cheese Mixture: In a medium bowl, beat the cold cream cheese with 3 tablespoons of granulated white sugar and ½ tablespoon of lemon zest until creamy and smooth. Set aside.
- Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside as well.
- Make the Cookie Dough: In another bowl, combine the 1 cup of granulated sugar and the 2 tablespoons of freshly grated lemon zest. Mix in the melted butter and stir until well combined. Next, add in the whole egg, egg yolk, lemon juice, and vanilla extract. Mix until creamy.
- Bring It All Together: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix!
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Using a small cookie scoop or spoon, take a ball of dough and flatten it slightly in your hands. Add a small dollop of the cream cheese mixture in the center, then wrap the dough around it, sealing it well. Roll each cookie in additional granulated sugar.
- Bake: Place the cookies on a parchment-lined baking sheet and bake for 12-14 minutes or until the edges are just beginning to turn golden. Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
Make-ahead cookie dough can be stored in the refrigerator for up to a week or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg