Lemon Cheesecake Cookies are a luscious treat that fuses tangy lemon, creamy cheesecake, and the comforting goodness of a home-baked cookie all in one bite. These cookies strike the perfect balance between soft and cake-like textures, delivering a sunny citrus flavor wrapped in a sweet, rich dough. Whether you’re bringing them to a party or baking up a batch for a cozy weekend at home, Lemon Cheesecake Cookies are bound to delight anyone who takes a bite!
Ingredients You’ll Need
These cookies come together with just a handful of accessible ingredients, each playing a vital role in making Lemon Cheesecake Cookies taste as heavenly as they sound. From zesty lemon to creamy cheese, every component adds its own special touch to create cookies that are bright, tender, and totally irresistible.
- All-purpose flour: Gives the cookies their soft, delicate crumb and ensures just the right amount of structure.
- Baking powder: Provides a gentle lift, making the cookies light and cake-like rather than dense.
- Baking soda: Works alongside the baking powder for optimal leavening and perfect golden edges.
- Salt: Just a hint amplifies all the flavors, keeping the sweetness in check.
- Unsalted butter (softened): Creates a luxurious mouthfeel and rounds out the lemony tang with rich flavor.
- Cream cheese (softened): The secret ingredient for that signature cheesecake taste and melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cookies and makes the edges just a touch crisp.
- Brown sugar: Adds moisture and a subtle note of caramel, making each bite more complex.
- Large egg: Helps bind everything together and keeps the cookies tender.
- Fresh lemon juice: Infuses each cookie with a burst of tangy flavor that wakes up your taste buds.
- Lemon zest: Intensifies the citrus aroma and gives every bite a bright, refreshing edge.
- Vanilla extract: Rounds out the lemon notes and adds comforting sweetness.
- White chocolate chips (optional): For extra decadence and a creamy contrast to the zippy lemon (totally worth it!).
- Powdered sugar for dusting (optional): Gives a pretty, bakery-style finish and an extra hint of sweetness.
How to Make Lemon Cheesecake Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee easy cleanup. This step guarantees Lemon Cheesecake Cookies bake evenly and slide right off the tray when finished.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these first ensures they’re evenly distributed throughout your dough, so you avoid any pockets of rising agent or salt.
Step 3: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy—a stand mixer or hand mixer makes this step a breeze. You’re looking for a velvety consistency with no visible lumps, which will create the signature cheesecake texture.
Step 4: Add Sugars and Mix Until Fluffy
Add the granulated sugar and brown sugar to your butter and cream cheese mixture. Beat everything together until the mixture is light in color and fluffy—this not only sweetens the dough but also locks in air for that delightfully tender texture in each Lemon Cheesecake Cookie.
Step 5: Incorporate Egg, Lemon, and Vanilla
Mix in the egg, fresh lemon juice, lemon zest, and vanilla extract. These ingredients come together to bring layers of flavor and aroma—the lemon zest especially brightens up the dough and makes the citrus pop!
Step 6: Combine Wet and Dry Ingredients
Gradually add your flour mixture to the wet ingredients, stirring until just combined. Take care not to overmix, as this can make the cookies tough. If you’re including white chocolate chips, gently fold them in now for a sweet finish.
Step 7: Scoop and Bake
Using a tablespoon or small cookie scoop, portion out the dough onto your prepared baking sheet, leaving about two inches between each mound. Bake for 10 to 12 minutes, or until the edges are just set and lightly golden—perfect for those signature soft Lemon Cheesecake Cookies.
Step 8: Cool and Finish
Let the cookies cool on the baking sheet for about five minutes (they’re quite delicate straight from the oven), then carefully transfer them to a wire rack to cool completely. If you’d like, dust with a little powdered sugar for a final, elegant touch.
How to Serve Lemon Cheesecake Cookies
Lemon Cheesecake Cookies Garnishes
These cookies are stunning with just a dusting of powdered sugar, but you can dress them up even more. For a pop of color, try a sprinkle of extra lemon zest on top, or drizzle a bit of melted white chocolate for special occasions. A few edible flowers or a sliver of candied lemon peel can transform your Lemon Cheesecake Cookies into a showstopping treat.
Side Dishes
Pair your Lemon Cheesecake Cookies with a cup of earl grey tea, hot lemon herbal tea, or a cold glass of milk for classic comfort. If you’re hosting, a platter of fresh berries, like blueberries or raspberries, adds beautiful color and enhances the citrus notes. For summer picnics, serve alongside lemon sorbet or a mild vanilla ice cream for the ultimate dessert platter.
Creative Ways to Present
Turn your Lemon Cheesecake Cookies into an unforgettable dessert experience. Stack them in a mason jar with a ribbon as a cheerful homemade gift, or sandwich two cookies with lemon curd or vanilla frosting for a decadent whoopie pie. For parties, display the cookies on a tiered cake stand or arrange them in a sunburst pattern for a bright, inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Cheesecake Cookies fresh by storing them in an airtight container in the fridge for up to five days. Due to their creamy, cheesecake-inspired texture, refrigeration is best to prevent spoilage and keep them soft and delicious.
Freezing
If you want to save some cookies for later, you can absolutely freeze them! Place cooled cookies in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They’ll keep for up to two months—just thaw at room temperature when a lemony craving strikes.
Reheating
To bring back that just-baked warmth, pop a refrigerated or thawed cookie in the microwave for about ten seconds. This revives their softness and intensifies the creamy cheesecake flavors. For a firmer texture, you can also reheat cookies in a 300°F oven for 3 to 4 minutes.
FAQs
Can I make Lemon Cheesecake Cookies without white chocolate chips?
Definitely! The white chocolate chips are optional, and the cookies will still have plenty of rich, tangy flavor without them. If you love extra sweetness or a creamy bite, go ahead and toss them in, but they’re wonderful either way.
How can I intensify the lemon flavor?
For a bolder lemon punch, increase the amount of lemon zest or add a drop or two of pure lemon extract. Fresh zest delivers the brightest flavor, so don’t hold back if you’re a citrus lover!
Why are my cookies more cakey than chewy?
These Lemon Cheesecake Cookies are meant to be soft, tender, and almost cake-like thanks to the cream cheese in the dough. If you prefer a chewier texture, bake them just until set and experiment with slightly less flour next time.
Can I use bottled lemon juice?
Freshly squeezed lemon juice gives a brighter, more authentic citrus flavor, but you can use bottled juice in a pinch. Just remember that fresh zest adds unique fragrance and color you won’t get from juice alone.
Are these cookies good for gifting?
Absolutely! Lemon Cheesecake Cookies are irresistible treats that package beautifully in cookie tins, gift bags, or even stacked in mason jars. Their soft texture and vibrant flavor make them a thoughtful homemade present year-round.
Final Thoughts
If you’re looking for a cookie that’s cheery, creamy, and bursting with lemony goodness, Lemon Cheesecake Cookies are just the thing. They’re simple enough for everyday baking but special enough to brighten any occasion. Go ahead, give them a try—you might just find your new signature dessert!
Print
Lemon Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Cheesecake Cookies are a delightful combination of tangy lemon and creamy cheesecake in cookie form. Soft, cake-like, and bursting with citrus flavor, these cookies are perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional:
- ½ cup white chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large mixing bowl, beat the softened butter and cream cheese until smooth. Add sugars, egg, lemon juice, zest, and vanilla. Mix well.
- Combine wet and dry: Gradually add dry ingredients to wet, mix just until combined. Fold in white chocolate chips if using.
- Bake the cookies: Scoop dough onto baking sheet, bake for 10–12 mins until edges are set. Cool on pan before transferring to a rack. Dust with powdered sugar if desired.
Notes
- For a stronger lemon flavor, increase lemon zest or add lemon extract.
- Store cookies in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
