Lemon Cheesecake Cookies (Print-Friendly Version)

Soft, tangy lemon cookies with a smooth cheesecake middle and a sugary lemon coating. A fun spin on classic desserts!

# Ingredients:

01 - 170g (6 oz) chilled cream cheese

02 - 38g (3 tbsp) white sugar

03 - 5g (½ tbsp) grated lemon peel

04 - 100g (½ cup) white sugar

05 - 5g (½ tbsp) lemon zest

06 - 218g (1¾ cups) leveled all-purpose flour

07 - ½ tsp salt

08 - ½ tsp baking soda

09 - ½ tsp baking powder

10 - 168g (¾ cup) softened unsalted butter

11 - 165g (¾ cup, packed) light brown sugar

12 - 50g (¼ cup) granulated sugar

13 - 2 room temperature egg yolks

14 - 1 tsp vanilla extract

15 - 25g (2½ tbsp) lemon peel

01 - Beat the sugar with cream cheese until smooth. Mix in the zest. Divide into 16 pieces, then freeze until firm.

02 - Rub lemon zest into the sugar to release the flavors. Set aside.

03 - Stir together your dry ingredients. Cream softened butter with sugars, toss in yolks, vanilla, and zest. Slowly mix in the dry stuff.

04 - Scoop your dough, flatten it, pop in a cheesecake filling ball, and fold the dough over to cover it. Roll in the lemon sugar mix.

05 - Put 6 cookies on a tray and bake at 350°F for 11-12 minutes. Let them sit on the tray 10 minutes, then move to a rack.

01 - Don't take cheesecake balls out of the freezer too early

02 - A short chill makes the dough easier to handle

03 - Make sure the dough completely hides the cheesecake filling