Lemon Cheesecake Cookies
These lemon cheesecake cookies are two delicious desserts in one! Whoa, lemon cookies with a lemon cheesecake filling, oh yeah, to die for!
Calories:
Ingredients
For the Lemon Cookies
- 1 cup butter
- 4 oz cream cheese
- 1 cup sugar
- 1 egg
- 1 ½ tsp grated lemon peel
- 1 Tbs fresh lemon juice
- 2 ¼ cup all purpose flour
- 1 tsp baking powder
- ⅓ cup graham crackers, finely crushed
For the Cheesecake Filling
- 4 oz cream cheese, softened
- 2 Tbs sugar
- 1 tsp grated lemon peel
- 1 egg yolk
- 1 Tbs sour cream
Instructions
- Preheat oven to 350°
For the Lemon Cookies
- In a medium mixing bowl, beat butter, cream cheese and sugar together until well incorporated.
- Add egg, lemon peel, lemon juice and mix well.
- Using a separate bowl, whisk flour and baking powder together and then add to cream cheese mixture and mix well.
- Cover with plastic wrap and chill for 1 hour.
- Roll dough into 1 inch balls, then roll in the graham cracker crumbs and place on ungreased cookie sheet.
- Using your finger, make an indentation in the center of the cookies.
For the Cheesecake Filling
- Beat cream cheese, sugar, grated lemon peel, egg yolk, and sour cream together in a small mixing bowl until smooth and creamy.
- Fill each cookie with ½ tsp of filling.
- Bake for approximately 20 minutes. Remove from oven and place on wire racks to cool.
Notes
Tips
- Fully soften your cream cheese and bring your eggs to room temperature for easy, complete cookie dough mixing.
- Mix your cookie dough until just combined to avoid tough cookies.
- It's important to chill your cookie dough to control its spread. You want thick, chewy cookies!
- Remove your cookies as soon as they are lightly golden to avoid overbaking them.