Ingredients
Lemon Cheesecake Filling
- 12 Tablespoons (6 oz) (170 g) cream cheese, softened, regular or vegan
- 5½ Tablespoons (45 g) powdered sugar (icing sugar/confectioners sugar)
- 1½ Tablespoons lemon zest (from one lemon)
- 1½ teaspoons lemon juice
Lemon Cookies
- 1 cup (210 g) butter, softened, regular or vegan
- ¾ cup (150 g) white sugar
- ¼ cup (50 g) light brown sugar
- 2½ Tablespoons lemon zest (from roughly 2 lemons)
- 1 egg
- 2 teaspoons vanilla extract
- ½ Tablespoon lemon juice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2¾ cups (343 g) all-purpose flour
- 1 cup chopped or crushed graham crackers (around 12 graham crackers) for topping
Instructions
- Prepare the Lemon Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, lemon zest, and lemon juice. Mix well until the filling is creamy and evenly combined. Set aside or refrigerate briefly while preparing the cookies.
- Make the Lemon Cookie Dough: In a large mixing bowl, cream together the softened butter, white sugar, and light brown sugar until light and fluffy. Incorporate the lemon zest, egg, vanilla extract, and lemon juice, mixing thoroughly after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing just until combined to form a cookie dough. Avoid overmixing to keep cookies tender.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
- Form the Cookies: Scoop or roll the dough into approximately 1¼-inch diameter balls and place them spaced apart on the baking sheet. Flatten each ball gently with the palm of your hand or a spatula to about ½-inch thickness.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly cracked but not browned. Remove from the oven and allow cookies to cool completely on the baking sheet.
- Assemble the Cookies: Once cooled, spread a generous layer of the lemon cheesecake filling onto the bottom of one cookie. Top with another cookie to create a sandwich. Press gently to adhere.
- Add Graham Cracker Topping: Sprinkle the chopped or crushed graham crackers onto the cheesecake filling around the edges or on top for added texture and flavor.
- Chill and Serve: Refrigerate the assembled cookies for at least 30 minutes to firm up the filling before serving. Enjoy chilled or at room temperature for best flavor.
Notes
- You can use vegan cream cheese and butter substitutes to make these cookies vegan-friendly.
- If using vegan cream cheese, consider adjusting powdered sugar slightly as some brands are less sweet.
- All-purpose flour works best for the texture, but you can substitute gluten-free flour blends if desired.
- Storing cookies in an airtight container in the refrigerator helps maintain the freshness of the cheesecake filling.
- For a stronger lemon flavor, feel free to increase lemon zest but keep juice quantity balanced to avoid overly wet dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
