Lemon Cinnamon Roll Cheesecake Cookies

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PREP TIME: 25 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

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This brown butter based lemon cookie is so soft and delicious and with the creamy cheesecake center it is perfection!

Ingredients

• 1/2 Cup Unsalted European Style Brown Butter
• 1/2 Cup + 1 Tbsp Packed Brown Sugar
• 3 Tbsp Sugar
• 1 Tbsp Packed Lemon Zest
• 1 Large Egg (Room Temp)
• 1/2 Tsp Vanilla
• 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt

Cheesecake Filling

3oz Cream Cheese

1 1/2 Tbsp Sugar

1 Tsp Store Bought Lemon Curd

1/2 Tsp Vanilla

Cinnamon Crumble

2 1/2 Tbsp Melted Unsalted Butter

1/4 Cup All Purpose Flour

2 1/2 Tbsp Granulated Sugar

2 Tbsp Brown Sugar

2 1/2 Tsp Cinnamon

Icing

1/3 Cup Powdered Sugar

2 Tsp Fresh Squeezed Lemon Juice

Instructions

This is a half batch recipe makes 7 Cookies Please see tips before baking. These cookies require being precise and having a little patience so you can create this magical deliciousness.

1. Begin by making your cheesecake filling. The cream cheese must be room temp. In a stand mixer or handheld mixer beat the cream cheese, sugar, lemon curd and vanilla until smooth for about 2 to 3 minutes.
2. On parchment paper drop 1 Tablespoon dallops of cheesecake filling and freeze for 30 minutes to 1 hour.
3. Then make the cinnamon crumble this also needs to set so in a bowl add all the ingredients for the crumble and mix until combined.
4. Cover and refrigerate until ready to use.
5. Next, to make your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
6. Once your brown butter has cooled and is still runny but on the thicker side Preheat oven to 350F and in a large bowl combine your brown butter, lemon zest and sugars and whisk until combined.
7. Add eggs and vanilla and whisk until combined.
8. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
9. Add about 2/3 of the crumble and mix leaving streakes of the cinnamon sugar to have the cinnamon roll effect in the dough.
10. Drop the dough balls by 1/4 cup or use a regular size ice cream scoop. Flatten the cookie dough with the palm of your hand and place a dallop of cheesecake filling in the center of the flattened cookie dough.
11. Wrap the dough around and over the cream cheese filling like a big hug covering all the exposed cream cheese.
12. Give the cookies enough space in between on a large cookie sheet baking 6 at a time.
13. Bake for 10 minutes or until golden brown on the bottom.
14. Once the cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
15. Allow the cookies to cool completely these are a bit softer then your regular cookies but they are amazing.
16. If using icing mix the icing ingredients together and dip or drizzle on the cookies!
17. Enjoy!

TIPS

1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
2. Make sure your brown butter is cooled before you begin to make the cookie dough.
3. Cookies can be stored in the refrigerator and take out desired amount 1-2 hours before enjoying!
4. Share your pics with me on social media! #sweetmelibakery