New Style Lemon Cheesecake Cookies
Lemon Cheesecake Cookies are soft, buttery cookies filled with a creamy cheesecake center and fresh lemon flavor. A refreshing summer dessert that is easy to make and perfect for any occasion.
Equipment
- Mixing bowl
- Electric mixer
- Ice cream scoop
- Round cookie rings (optional)
- Parchment paper
Ingredients
For the Lemon Cookies
- ½ cup + 1 tbsp unsalted butter, softened (100 g )
- ½ cup granulated sugar (100 g)
- ¼ cup brown sugar (50 g)
- Zest of 1 lemon
- 1 medium egg
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2 cups all-purpose flour (250 g)
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
For the Cheesecake Filling
- ½ cup mascarpone cheese, softened (100 g)
- ⅔ cup cream cheese, softened (150 g)
- ¼ cup powdered sugar (35 g)
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Rub the granulated sugar, brown sugar, and lemon zest together with your fingertips until fragrant.
- Beat the softened butter until smooth. Add the lemon sugar mixture and mix until creamy.
- Add the egg, vanilla extract, and lemon juice. Mix until well combined.
- In a separate bowl, combine the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Cover the dough and refrigerate for 1–2 hours.
- Prepare the cheesecake filling by mixing the mascarpone cheese, cream cheese, powdered sugar, heavy cream, vanilla extract, and lemon juice until smooth and creamy. Add the lemon zest and mix well.
- Shape the dough into cookies and place them on a lined baking tray. Press gently to create an even shape.
- Bake in a preheated oven at 180°C (356°F) for 12–14 minutes until the edges are lightly golden.
- Immediately after baking, press the center of each cookie with the bottom of a small glass to create a well.
- Cool completely, fill with the cheesecake mixture, and refrigerate for at least 2 hours before serving
Video
Notes
- Chill the dough before baking to help create thick, soft bakery-style cookies.
- Use fresh lemon zest and juice for the best citrus flavor.
- Allow the cookies to cool completely before adding the cheesecake filling.
- Store the cookies in an airtight container in the refrigerator for up to 4 days.
- Serve chilled for the best creamy texture and refreshing lemon flavor.