Lemon Cheesecake Cookies

Super soft, rich and creamy, these cookies are bursting with lemon flavor. Stuffed with Lemon Oreo chunks and white chocolate chips! The lemon sour cream icing adds a bit of tang, reminiscent of a lemon cheesecake!

What makes these cookies amazing

There are several ingredients that make these cookies out of this world! You’ll see how they each work together to make a super soft and rich cookie!

• Flour: all purpose flour is the best flour for this cookie.
• Cornstarch: adds a softer texture to the cookie dough.
• Butter: add flavor and texture – make sure it’s room temperature to help it bind to the sugars
• Cream cheese: gives this cookie a soft texture and creamier flavor
• Egg: binds everything together.
• White chocolate chips: add a bit of extra vanilla flavor and texture.
• Lemon Oreos: Mint Oreos work so well with the flavor of this dough – the green filling adds an extra pretty color.
• Lemon Sour Cream Icing: has a bit of a tangy flavor, which gives more of a lemon cheesecake flavor.

Overview: How to make Lemon Cheesecake Cookies

You can find the full recipe below, but here’s a quick run down to help you get a better idea of how this recipe will go.

1. Remove your butter, cream cheese and eggs from the refrigerator 30 minutes before making your recipe to allow them to come to room temperature or soften.
2. Combine the dry ingredients: flour, cornstarch, baking soda and salt.
3. Crush the Oreos in a ziplock bag.
4. Cream the butter, cream cheese and sugars.
5. Add the egg.
6. Add the dry ingredients to the wet ingredients
7. Stir in the Oreos and white chocolate chips by hand.
8. Chill the dough for 30 minutes.
9. Preheat your oven.
10. Use a cookie scoop the cookies onto the baking sheet.
11. Bake.
12. During the bake time, prepare the lemon sour cream icing.
13. Remove from oven and use the back of a teaspoon to create a well in the center of each cookie.
14. Pour a spoonful of icing into each well. Let the cookies cool on the pan for 10 minutes before transferring to a wire cooling rack to cool completely. The icing will set as they cool.
15. Eat and enjoy!

My baker’s tip for this recipe

Be sure to use a piece of baking parchment or a silicone baking mat on your cookie sheet. This helps to keep the bottoms of the cookies from browning too much. Every oven bakes differently – if your cookies are starting to brown, it’s time to take them out! These cookies are perfectly baked when they just barely start to brown around the edges.

Icing the cookies

This lemon sour cream icing is so amazingly delicious! Making it is so easy – you can mix it by hand with a wire whisk. Make it with just a little bit of sour cream, powdered sugar, lemon zest, lemon juice and a pinch of salt – it creates a tangy but sweet lemon flavored icing that’s perfect for these cookies!

The icing shouldn’t be too thin. Add just enough lemon juice to create an icing that can be spooned onto the cookies.

• Right after the cookies come out of the oven and are still warm, create a well with the back of a teaspoon. This is similar to creating a “thumbprint cookie”. Creating this well will keep the icing in the center of the cookie without it running down the sides. Immediately spoon the icing into the well and let it set as the cookie cools. It makes such a pretty cookie that’s easy to serve and eat! You’ll love biting into the center and getting that rich lemon sour cream icing with a bite of cookie!

Serving and storing

Once the cookies have cooled completely, the icing will set and you can easily stack them without the icing getting smashed. Serve them fresh for the softest, most delicious cookie experience!

Store cookies in an airtight container for up to 3 days. Avoid chilling dough for more than 24 hours as it will start to dry out and will be more crumbly when baked. For best results, chill no longer than 6 hours.

Time saving tips

Scoop the cookies onto a baking sheet lined with parchment. Place the cookie sheet in the freezer for 24 hours or until the unbaked cookies freeze completely. Place the frozen, unbaked cookies in a freezer ziplock bag and store in the freezer for up to 3 months. When you’re ready to bake, take out as many cookies as you need and place on a prepared baking sheet. Allow them to sit out for 30 minutes while you preheat your oven. Bake as usual.

I love doing this to prepare ahead of time!

Follow and share!

This recipe has become a much loved cookie to everyone we’ve shared them with! I’m sure you’re going to love them!

Be sure to follow me on Instagram @thatbreadlady and share how you make this recipe your own! I love to see how you are enjoying my recipes with the ones you love!

Find me on Pinterest too for more ideas!

More recipes to try

Chocolate Chip Mint Oreo Stuffed Cookies

Buttermilk Biscuits

Beginner French Bread

Super Fluffy Wholegrain Dinner Rolls

Homemade Jam Class

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Lemon Cheesecake Cookies

Print Recipe

Super soft, rich and creamy, these cookies are bursting with lemon flavor. Stuffed with Lemon Oreo chunks and white chocolate chips! The lemon sour cream icing adds a bit of tang, reminiscent of a lemon cheesecake!

• Author: Heather Thomas, That Bread Lady
• Prep Time: 20 minutes, plus 30 minutes chill time
• Cook Time: 12 minutes
• Total Time: 42 minute
• Yield: 2 dozen cookies 1x

Ingredients

Scale 1x2x3x

Cookie Dough:

• 2 & 2/3 cups (319g) all purpose flour
• 2 teaspoons cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (169g) unsalted butter, room temperature
• 4 ounces (114g) cream cheese, softened
• 3/4 cup (148g) granulated sugar
• 1/3 cup (70g) brown sugar, packed
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 3/4 cup (128g) white chocolate chips
• 15 Lemon Oreo cookies, crushed

 

Lemon Cream Cheese Icing:

• 2 cups (227g) powdered sugar
• 2 Tablespoons sour cream
• The zest of one lemon
• 2–5 Tablespoons lemon juice, as needed for icing consistency
• Pinch of salt

Instructions

1. In a medium bowl, combine the flour, cornstarch, baking soda and salt. Set aside.
2. To the bowl of a stand mixer, add the butter, cream cheese, granulated sugar and brown sugar. Using the paddle attachment, combine on medium speed until smooth, about 2 minutes.
3. To the butter mixture, add the egg and vanilla extract. Mix on medium speed until combined. Stop the mixer and scrape the sides of the bowl.
4. With the mixer on low speed, gradually add the flour mixture and mix until combined – be careful not to over mix. Stop the mixer.
5. Add the crushed Oreos and white chocolate chips and stir by hand until combined.
6. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
7. Preheat oven to 350°F.
8. Line baking sheet with parchment or a silicone baking mat. Scoop cookies onto the prepared cookie sheet, about 2 Tablespoons each in size. Place cookies 2 inches apart.
9. Bake 12 minutes, or until the edges start to brown.
10. While cookies are baking, combine all ingredients for the Lemon Sour Cream Icing in a bowl. Stir together with a wire whisk until smooth. Add enough lemon juice for a thick consistency that can be spooned onto the cookie. Set icing aside.
11. Remove cookies from oven. With the back of a teaspoon, gently press a well into the center of each cookie. Spoon a teaspoon of icing into each well. Allow the cookies to cool about 10 minutes on the pan before transferring to a wire rack to cool completely. Icing will set as the cookies cool.
12. Serve and enjoy!

Notes

• Time saving tip: Scoop cookie dough onto baking sheet and place in the freezer. Once the cookie dough is fully frozen, remove from the freezer and place in a ziplock bag. Store in freezer for up to 3 months. When ready to bake, place frozen unbaked cookies onto prepared baking sheets. Allow them to thaw about 30 minutes before baking in a fully preheated oven. Bake as usual.
• Store leftover cookies in an airtight container for up to 3 days.