Cheesecake Cookies with Lemon Zest and Jam Recipe
These Cheesecake Cookies combine the soft texture of graham cracker cookies with a creamy cream cheese frosting and a sweet dollop of jam, creating a delightful treat perfect for any occasion. The cookies are rolled in extra graham cracker crumbs for added crunch and baked to perfection, then topped with a luscious cheesecake-style frosting and your favorite preserves for a burst of flavor.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Graham Cracker Cookies
- ¾ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ⅓ cup all purpose flour
- 1 cup graham cracker crumbs (from about 7–8 full size crackers)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup graham cracker crumbs (for rolling) (from about 4 full size crackers)
Cream Cheese Frosting
- 4 tablespoons unsalted butter (softened to cool room temperature)
- 8 ounces cream cheese (softened to cool room temperature)
- ½ teaspoon pure vanilla extract
- 3 cups powdered sugar (sifted if lumpy)
- Finely grated zest of ½ small lemon (optional)
Topping
- ¾ cup jam or preserves (flavor of choice)
Instructions
- Make the cookie dough: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar until smooth and combined. Add the egg and vanilla extract, beating again and scraping the sides of the bowl as needed to incorporate all ingredients evenly.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, 1 cup of graham cracker crumbs, salt, and baking soda until well mixed.
- Mix dough and chill: Gradually add the dry ingredients to the wet ingredients and beat until just combined. Cover the dough and refrigerate it for one hour to firm up and allow flavors to meld.
- Preheat and prepare baking sheets: Heat your oven to 375°F (190°C) and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Form cookie balls: Place the ½ cup of graham cracker crumbs for rolling in a shallow bowl. Use a 1½ tablespoon cookie scoop to portion the dough, then roll each ball in the graham cracker crumbs until fully coated. Arrange the cookie balls a few inches apart on the prepared baking sheets to allow room for spreading.
- Bake the cookies: Bake for 8 to 11 minutes, or until the edges are set and the centers remain slightly underbaked for softness. Rotate the baking sheets once halfway through if your oven bakes unevenly. Transfer baked cookies to wire racks and cool completely before adding frosting.
- Prepare the frosting: Beat together softened butter and cream cheese until creamy and smooth. Add powdered sugar gradually, one cup at a time, beating well after each addition, then mix in vanilla extract and lemon zest if using for a fresh citrus note.
- Frost the cookies: Fill a pastry bag fitted with your preferred tip (closed star tip recommended) with the frosting. Pipe a generous circle of frosting onto each cooled cookie, leaving a central well for the jam.
- Add jam topping: Using two small spoons, carefully place a dollop of your chosen jam or preserves in the center of the frosting on each cookie to complete the cheesecake cookie.
- Store: Keep the assembled cookies refrigerated to maintain the frosting’s texture and freshness until ready to serve.
Notes
- Lemon zest in the frosting is optional but adds a bright, fresh flavor that complements the cream cheese.
- Choose your favorite type of jam or preserves such as raspberry, strawberry, or apricot to tailor the cookies to your taste.
- For even baking, it’s helpful to rotate baking sheets halfway through cooking if your oven has hot spots.
- Unbaked cookie dough can be stored in the refrigerator between batches to keep it firm and manageable.
Keywords: cheesecake cookies, graham cracker cookies, cream cheese frosting, jam cookies, dessert, baked cookies
