Lemon Cheesecake Cookies

These lemon cheesecake cookies combine the rich, creamy texture of cheesecake with bright citrus flavor in a soft, tender cookie. Rolled in powdered sugar for a crackled finish, they are a perfect balance of tangy and sweet, ideal for spring gatherings or afternoon treats.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Chilling Time: 1

Total Time: 1 27

Servings: cookies

Calories: 180kcal

Author: Chloe White

Cost: $5

Equipment

Mixing bowls
electric mixer
baking sheets
Parchment paper
cookie scoop

Ingredients

8 oz cream cheese, softened
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tbsp fresh lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup powdered sugar (for rolling)

Instructions

In a large bowl, beat cream cheese and butter together until smooth and fluffy.
Add sugar and beat until light and fluffy, then mix in egg, lemon zest, lemon juice, and vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Cover dough and refrigerate for at least 1 hour.
Preheat oven to 350°F and line baking sheets with parchment paper.
Scoop dough into balls and roll each in powdered sugar.
Place on baking sheet spaced apart.
Bake for 10–12 minutes until edges are set and tops are crackled.
Cool on baking sheet briefly, then transfer to rack to cool completely.

Notes

Chill dough for at least 1 hour to prevent spreading. Use fresh lemon zest and juice for best flavor. Do not overbake—centers should remain soft. Store in airtight container up to 5 days or freeze up to 3 months.

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