Lemon Cheesecake Cookies: A Zesty, Creamy Delight

These Lemon Cheesecake Cookies are the perfect fusion of two favorite desserts: soft, chewy lemon cookies with a creamy cheesecake center. Every bite is bursting with bright citrus flavor, thanks to fresh lemon zest, and the rich, tangy cheesecake topping takes these cookies to the next level. These cookies are delicious, unique and perfect for lemon lovers.

Why you will love this recipe:
You will love these cookies for their combination of textures and flavors. Lemon-scented cookie dough provides a soft, buttery base, while hidden cheesecake topping adds a creamy surprise in every bite. The tangy lemon balances the sweetness perfectly, making these cookies a refreshing and delicious treat.

Perfect occasion:
These lemon cheesecake cookies are perfect for any occasion, whether you’re hosting a tea party, bringing something special to a potluck, or just looking for a sweet and tangy snack. Their refreshing citrus flavor makes them ideal for spring and summer gatherings, and they’re sure to impress with their unique twist.

Decorating Tips:
For an extra touch of elegance, you can drizzle the cookies with a lemon glaze or sprinkle them with powdered sugar before serving. Garnishing with a little extra lemon zest will enhance the presentation and add even more lemony freshness.

Ingredients (for 12 large cookies):

For the cheesecake filling:

• 170 g of fresh cheese
• 35g caster sugar

For the lemon sugar:

• 100g caster sugar
• ½ tablespoon lemon zest

For the lemon cookies:

• 215 g all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda (or more baking powder)
• ½ teaspoon of salt
• 165 g unsalted butter, softened
• 150 g brown sugar
• 50g caster sugar
• 2 egg yolks
• 1 teaspoon of vanilla extract
• Zest of 1.5 lemons

Instructions:

1. Prepare the cheesecake filling:
   In a small bowl, mix the cream cheese and 35 g of sugar until smooth. Spoon small spoonfuls of the mixture onto a parchment-lined baking sheet, creating about 12 small balls. Place in the freezer for at least 30 minutes to firm up.
2. Prepare the lemon sugar:
   In another small bowl, mix 100g of sugar with ½ tablespoon of lemon zest. Rub the zest into the sugar with your fingers to release the citrus oils and infuse the sugar with the lemon flavor. Cancel.
3. Prepare the cookie dough:
   In a medium bowl, combine flour, baking powder, baking soda and salt.
   In a large bowl, beat the softened butter, brown sugar and 50g granulated sugar until light and fluffy. Add the egg yolks, vanilla extract and zest of 1.5 lemons, mixing until well combined. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
4. Assemble the cookies:
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
   Divide the cookie dough into 12 equal portions. Flatten each portion and place a scoop of frozen cheesecake filling in the center. Wrap the dough around the filling, making sure the cheesecake is completely enclosed. Roll the cookie balls in the lemon sugar mixture.
5. Cook:
   Place the cookies on the prepared baking sheet, about 2 inches apart. Bake for 12 to 15 minutes or until the edges are golden brown and the center is set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Serve:
   Enjoy these lemon cheesecake cookies fresh from the oven or store them in an airtight container for up to 3 days.

Advice:

• Be sure to cool the cheesecake filling before assembling the cookies to prevent it from melting too quickly in the oven.
• For even more lemony flavor, add a little lemon juice to the dough.

Enjoy your delicious Lemon Cheesecake Cookies, a perfect blend of tangy lemon and creamy cheesecake goodness!