Ingredients
Scale
For the Cheesecake Filling:
- 6 oz cream cheese (chilled)
- 3 tablespoons granulated sugar
- ½ tablespoon lemon zest
For the Lemon Sugar:
- ½ cup granulated sugar
- ½ tablespoon lemon zest
For the Lemon Cookies:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- ¾ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 ½ tablespoons lemon zest
Instructions
For the Lemon Cheesecake Filling:
- Line a small cookie sheet with parchment paper.
- In a small bowl, beat the cream cheese and sugar until fluffy. Mix in the lemon zest.
- Scoop the cheesecake filling into 16 portions onto the baking sheet. Freeze until firm.
For the Lemon Sugar:
- Combine the sugar and lemon zest in a small bowl. Rub them together to release the lemon oils. Set aside.
For the Lemon Cookies:
- Preheat the oven and line baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugars until fluffy, then mix in the egg yolks, vanilla, and lemon zest.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Chill the dough, then scoop portions and flatten them. Place a frozen cheesecake ball in the center, encase it with dough, and roll into balls.
- Roll the cookie dough balls in the lemon sugar.
- Bake until golden brown, then cool on a wire rack.