Lemon Cheesecake Cookie Recipe
Soft Lemon Cheesecake Cookies with a creamy cheesecake topping — bright lemon flavor meets rich cream cheese in every bakery-worthy bite.
Servings: 24 cookies
Calories: 293kcal
Ingredients
CHEESECAKE TOPPING
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- sliced lemon for topping optional
LEMON COOKIE DOUGH
- 1½ cups unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 tbsp fresh lemon zest about 2 large lemons
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Beat the cream cheese, sugar, and vanilla until smooth. Cover and refrigerate.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the eggs, lemon zest, lemon juice, and vanilla. Mix until fully combined.
- Add the flour, baking soda, and salt. Mix until just combined — do not overmix.
- Scoop 2-tablespoon rounds of dough onto prepared baking sheets, spacing 2½ inches apart.
- Spoon about 1 teaspoon of cold cheesecake mixture on top of each dough mound.
- Bake 11–13 minutes until edges are set and centers look slightly soft.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container in the refrigerator for up to 5 days
- Let come to room temperature 15–20 minutes before serving
- Freeze baked cookies for up to 3 months
- Cream cheese must be fully softened — at least 45 minutes at room temperature
- Return cheesecake mixture to the refrigerator between batches to keep it cold
Nutrition
Calories: 293kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 182mg | Potassium: 58mg | Fiber: 1g | Sugar: 20g | Vitamin A: 501IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 1mg