Description
These Lemon Cheesecake Cookies are a delightful combination of tangy lemon and creamy cheesecake flavors in cookie form. With a soft, melt-in-your-mouth texture and a hint of citrus, these cookies are perfect for any occasion.
Ingredients
Scale
Cookie Dough:
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Rolling:
- ½ cup powdered sugar (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, and mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Chill the Dough: Chill the dough in the refrigerator for 30 minutes.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll into balls, and optionally roll in powdered sugar. Place on the prepared baking sheet and bake for 10–12 minutes until set. Cool before serving.
Notes
- For extra lemon flavor, add a few drops of lemon extract.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chilling the dough helps prevent spreading during baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
