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lemon cheesecake filled sugar cookies

Cheesecake Stuffed Lemon Sugar Cookies

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Prep Time 25 minutes
Cook Time 11 minutes
Resting Time 40 minutes
Total Time 1 hour 16 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 zester
  • 1 Citrus juicer
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 1 medium cookie scoop 1.5 tablespoons
  • 1 small cookie scoop 2 teaspoons
  • 1 Wire rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap sheet

Ingredients
  

  • 8 ounce cream cheese softened
  • 1/3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2 1/2 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/4 cup granulated sugar divided
  • 2 tablespoon lemon zest finely grated
  • 3/4 cup unsalted butter softened
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon lemon extract optional
  • 1/4 cup granulated sugar for rolling
  • 1 tablespoon powdered sugar for dusting, optional

Instructions
 

  • Beat cream cheese, powdered sugar, and vanilla in a small bowl until smooth, then cover and freeze 20 minutes to firm.
  • Whisk flour, baking soda, baking powder, and salt in a medium bowl and set aside.
  • Rub 1 cup granulated sugar with lemon zest in a large bowl until fragrant and pale.
  • Cream butter with the lemon sugar using a mixer on medium-high until light and fluffy, 2 to 3 minutes.
  • Beat in egg, egg yolk, lemon juice, and lemon extract if using until combined, scraping bowl as needed.
  • Mix in dry ingredients on low just until a soft dough forms and chill 15 minutes to make it easier to handle.
  • Preheat oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
  • Scoop 24 mounds of cookie dough with the medium scoop, then flatten each into a 2.5-inch disc in your palm.
  • Scoop 24 small balls of chilled cheesecake filling with the small scoop and place one in the center of each dough disc.
  • Wrap dough around filling to seal completely, pinching seams and rolling gently into smooth balls.
  • Roll each stuffed dough ball in the remaining 1/4 cup granulated sugar to coat.
  • Arrange on prepared sheets spacing 2 inches apart and bake one sheet at a time for 10 to 11 minutes until edges are set and tops are puffed but not browned.
  • Cool on the sheet 5 minutes, then transfer cookies to a wire rack to cool 5 minutes more.
  • Dust lightly with powdered sugar if desired and serve.

Notes

Chilling the filling and briefly chilling the dough prevents leaks and helps maintain a thick, soft center; if the dough cracks while sealing, pinch and smooth any seams to avoid oozing. For the brightest lemon flavor, zest directly over the sugar to capture oils, and adjust tartness by adding or reducing lemon juice by up to 1 teaspoon. Bake just until set for a soft, cakey exterior; overbaking will cause dryness and cracks. If dough becomes sticky, return it to the fridge for 5 to 10 minutes. The cookies keep well in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving, or enjoy chilled for a firmer cheesecake bite. You can freeze formed, unbaked stuffed balls for up to 2 months and bake from frozen, adding 1 to 2 minutes to the bake time.
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