Lemon Cheesecake Cookies (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
6 oz cream cheese, cold (170g)
02 -
3 tablespoons granulated sugar (38g)
03 -
½ tablespoon lemon zest (5g)
→ Lemon Sugar
04 -
½ cup granulated sugar (100g)
05 -
½ tablespoon lemon zest (5g)
→ Cookie Dough
06 -
1¾ cups all-purpose flour, spooned and leveled (218g)
07 -
½ teaspoon baking powder
08 -
½ teaspoon baking soda
09 -
½ teaspoon salt
10 -
¾ cup unsalted butter, softened (168g)
11 -
¾ cup light brown sugar, packed (165g)
12 -
¼ cup granulated sugar (50g)
13 -
2 egg yolks, room temperature
14 -
1 teaspoon vanilla
15 -
2½ tablespoons lemon zest (25g)
# Instructions:
01 -
Mix cream cheese and sugar until fluffy. Add lemon zest. Scoop into 16 portions and freeze until firm.
02 -
Combine sugar and zest, rubbing together to release oils. Set aside.
03 -
Whisk dry ingredients. Cream butter and sugars. Add egg yolks, vanilla, and zest. Mix in dry ingredients.
04 -
Scoop dough, flatten, add frozen cheesecake ball, wrap dough around filling. Roll in lemon sugar.
05 -
Bake at 350°F for 11-12 minutes, 6 cookies at a time. Cool 10 minutes on sheet, then transfer to rack.
# Notes:
01 -
Keep cheesecake balls frozen until needed
02 -
Chill dough briefly for easier handling
03 -
Ensure cheesecake is completely covered with dough