Lemon Cheesecake Cookies
These delightful bite-sized pastries combine a rich, velvety cream cheese dough with the bright, refreshing essence of fresh lemon. Designed to bridge the gap between decadent cheesecake and a portable cookie, these treats feature a soft, cake-like texture and a perfectly balanced tangy profile. Using fresh zest ensures an authentic citrus pop that perfectly cuts through the creaminess, making these an addictive addition to any dessert table.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 18 cookies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
4 oz full-fat cream cheese, softened
1 tbsp fresh lemon zest
1 tbsp fresh lemon juice
1/2 tsp baking powder
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and cream cheese together until smooth.
Add the granulated sugar to the butter mixture and beat until the texture is light and fluffy.
Whisk in the egg and vanilla extract until fully incorporated.
Fold in the flour and baking powder until just combined, being careful not to overmix.
Stir in the fresh lemon zest and lemon juice until evenly distributed throughout the dough.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them two inches apart.
Bake for twelve minutes or until the edges appear set and lightly golden.
Notes
Ensure your cream cheese and butter are at room temperature to avoid lumps in the dough. Do not overbake; these cookies should remain soft and tender. Store in an airtight container in the refrigerator to maintain freshness due to the cream cheese content.
Find it online: https://flavoornote.com/lemon-cheesecake-cookies-2/