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Zesty Lemon Cheesecake Cookies

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These Zesty Lemon Cheesecake Cookies combine a creamy, tangy lemon filling with a soft cookie dough, rolled in graham cracker crumbs for a delightful crunch, offering an irresistible dessert perfect for any occasion.

Ingredients

8 oz cream cheese (dairy-free alternative works too)

½ cup powdered sugar (increase to ¾ cup if using dairy-free cream cheese)

1 tablespoon fresh lemon zest

2 teaspoons fresh lemon juice

¾ cup unsalted butter (or plant-based butter alternative)

½ cup light brown sugar, packed

¼ cup granulated sugar

2 tablespoons lemon zest (from approximately 2–3 lemons)

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 tablespoon fresh lemon juice

2 ¼ cups all-purpose flour (or 1:1 gluten-free baking flour)

½ teaspoon salt

½ teaspoon baking soda

1 cup graham cracker crumbs (or digestive biscuits for UK bakers)

Extra graham cracker pieces for topping

Instructions

  1. Prepare the Lemon Cream Filling: In a mixing bowl, combine softened cream cheese, powdered sugar, lemon zest, and lemon juice. Beat until smooth and free of lumps. Line a plate with parchment paper and drop 23 heaping teaspoon-sized portions of the mixture onto the paper. Freeze for at least 1 hour or until solid.
  2. Prepare the Cookie Dough: In a large bowl, cream together softened butter, brown sugar, granulated sugar, and lemon zest until light and fluffy, about 3 minutes. Add the egg, vanilla extract, and lemon juice, mixing until well incorporated.
  3. Add Dry Ingredients: In a separate bowl, whisk together flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  4. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place graham cracker crumbs in a shallow bowl.
  5. Form Cookie Balls: Scoop about 2 tablespoons of dough and roll into a ball. Create an indentation in the center of each dough ball with your thumb.
  6. Add Filling: Remove the frozen lemon cream cheese portions from the freezer and place one portion into the indentation of each cookie dough ball.
  7. Seal and Coat: Gently wrap the cookie dough around the cream cheese filling, ensuring it is fully enclosed. Roll each filled cookie ball in graham cracker crumbs until completely coated. Top with larger graham cracker pieces for decoration.
  8. Shape and Bake: Slightly flatten each cookie and place on the prepared baking sheet, spacing them about 2 inches apart. While one batch bakes, refrigerate the remaining dough balls.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and just beginning to turn golden. The centers will look slightly underdone.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a vegan version, use plant-based butter and dairy-free cream cheese.

To make these gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking flour blend.

Add a lemon glaze for a more decadent finish.

These cookies can be made ahead of time and stored for up to 5 days at room temperature.

Nutrition

Find it online: https://chocolatecoveredamy.com/zesty-lemon-cheesecake-cookies/