Lemon Cheesecake Cookies: A Tangy, Creamy Delight

These lemon cheesecake cookies are the perfect fusion of two favorite desserts—soft, chewy lemon cookies with a creamy cheesecake center. Each bite bursts with bright citrus flavor, thanks to fresh lemon zest, and the rich, tangy cheesecake filling takes these cookies to the next level. These cookies are indulgent, unique, and perfect for lemon lovers.

Why You’ll Love This Recipe:
You’ll love these cookies for their combination of textures and flavors. The lemon-scented cookie dough offers a soft and buttery base, while the hidden cheesecake filling adds a creamy surprise with every bite. The tangy lemon perfectly balances the sweetness, making these cookies a refreshing and delightful 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 simply 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.

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

Ingredients (for 12 large cookies):

For the Cheesecake Filling:

• 170g cream cheese
• 35g granulated sugar

For the Lemon Sugar:

• 100g granulated sugar
• ½ tablespoon lemon zest

For the Lemon Cookies:

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

Instructions:

1. Prepare the Cheesecake Filling:
   In a small bowl, mix the cream cheese and 35g of sugar until smooth. Scoop 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. Make the Lemon Sugar:
   In another small bowl, combine 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 lemon flavor. Set aside.
3. Prepare the Cookie Dough:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   In a large bowl, beat the softened butter, brown sugar, and 50g of granulated sugar until light and fluffy. Add the egg yolks, vanilla extract, and the 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 frozen cheesecake filling ball in the center. Wrap the dough around the filling, ensuring the cheesecake is completely enclosed. Roll the cookie balls in the lemon sugar mixture.
5. Bake:
   Place the cookies on the prepared baking sheet, spaced about 2 inches apart. Bake for 12-15 minutes or until the edges are golden brown and the centers are 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.

Tips:

• Make sure to chill the cheesecake filling well before assembling the cookies to prevent it from melting too quickly in the oven.
• For even more lemon flavor, add a splash of lemon juice to the dough.

Enjoy your delightful lemon cheesecake cookies, a perfect blend of tangy lemon and creamy cheesecake goodness!