These Meyer Lemon Cheesecake Cookies are truly delectable. Imagine a buttery lemon flavored sugar cookie that is rolled in graham cracker crumbs and cooked till golden. Top that cookie with a soft and creamy Meyer lemon cream cheese topping and you have a heavenly combination.

Meyer lemon season is here, you know the ones. They look like lemons but they are slightly smaller and a bit rounder then a traditional lemon and there skins are a deep yellow to almost orange in color. They have a slightly floral aroma and are sweeter and less acidic than your average lemon. They can be used in a variety of ways, whether sweet or savory, including adding the juice as well as the zest of the lemon to salad dressings, marinades or baked goods. The perfect way to brighten up any dish.

Why You Will Love These Cookies

Flavor: These cookies have the perfect balance between tart and sweet. If you like lemon cheesecake, then these cookies are perfect for you.
Texture: The cookie is moist and tender with the perfect amount of graham cracker coating. Then topped with a smooth and creamy whipped topping, combined together to create the perfect bite.
Ease: These cookies are really easy to make. They have minimal ingredients and can be ready in little time.

Tips For Making These Cookies

Ingredient Temperature : Having your ingredients at room temperature will allow them to blend together easily, leaving a smooth texture without any lumps.
Cooling: It is very important to cool the cookies completely before frosting them. If your cookie is still warm the cream topping will melt off and leave you with a messy looking cookie.
Ingredients: For the best flavors, use high quality ingredients. Doing this will ensure a delicious cookie each and every time.
Lemons: If you can’t find Meyer Lemons, no problem. You can always substitute with traditional lemons instead.

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What You Need To Make These Cookies

Equipment:

Baking Trays: I like to use a large sturdy baking tray that is made from aluminum which allows for even heat distribution.
Parchment Paper: This not only prevents sticking but also makes clean up a breeze.
Mixing Bowls: I like having mixing bowls in a variety of sizes, this makes recipe prep go smoothly. I also always opt for glass bowls, as they to not cause any reaction with your ingredients which in turn can change the flavor of your recipe.
Hand Mixer: Having a good hand mixer will help in the mixing of your ingredients. You want one that will gently mix your ingredients so that your baked goods will not become tough.
Medium Ice Cream Scoop: I find that an ice cream scoop with a trigger release is the best way to scoop out the dough to form your cookies. It scoops out the perfect sized cookie each time making all your cookies uniform in size.
Large Piping Bag: Using a large piping bag fitted with a Round Piping Tip is the perfect way to apply that creamy whipped topping.
Microplane: This is used to create a fine zest. This will create a bright lemon flavor in each cookie without getting large bits of lemon rind.

Ingredients:

Sugar: For this recipe I used Granulated Sugar, Light Brown Sugar and Powdered Sugar These different sugars are not only added for sweetness but each one adds to the texture of the cookie as well.
Butter: I always like to use unsalted butter so that I can control the salt in my recipes. It is also important to have your butter at room temperature so that it blends in with the other ingredients easily.
Oil: Avocado Oil is perfect for its neutral flavor and nutritional value but you can substitute a vegetable oil as well.
Egg: This is the binder in the recipe and will also create structure in your batter.
Vanilla Extract: I always opt for a Pure Vanilla Extract due to its intense vanilla flavor.
Flour: A good All Purpose Flour works great for this recipe.
Baking Powder: This is the leavening agent, giving your cookies that fluffy texture.
Salt: A pinch of salt added to sweet recipes enhances the flavors in that recipe.
Graham Cracker Crumbs: This is used to coat the outside of the cookie, giving it a little extra texture.
Meyer Lemons: These are the star of the show. Used for there zest and juice. They will give your cookies that great lemon flavor. If you can’t find Meyer Lemons, traditional lemons will work as well.
Cream Cheese: You can use a full fat or a less fat cream cheese. It is important to bring it to room temperature first so that it has a nice creamy texture.
Heavy Whipping Cream: To add a bit of volume to your cream topping.