Description
These Lemon Cheesecake Cookies are a delightful blend of tangy lemon and creamy cheesecake flavors baked into soft, chewy cookies. Perfectly sweet and bursting with citrus zest, they make a refreshing dessert or a lovely treat for any occasion.
Ingredients
Scale
Main Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Finishing
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Cream Cheese and Butter: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Sugar and Flavorings: Add the granulated sugar and beat the mixture until it becomes light and fluffy. Then mix in the egg, fresh lemon juice, lemon zest, and vanilla extract until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder and salt are evenly distributed.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring continuously until a soft dough forms without overmixing.
- Chill Dough: Wrap the dough or cover the bowl and chill in the refrigerator for 30 minutes. This helps the dough firm up for easier handling and improves the cookie texture.
- Shape Cookies: Once chilled, scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each dough ball in powdered sugar to create a sweet, crackled exterior.
- Arrange on Baking Sheet: Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers remain slightly soft, indicating a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- For an extra lemony kick, add a few drops of lemon extract along with the lemon juice and zest.
- Store these cookies in an airtight container to keep them soft and chewy for several days.
- If you prefer a firmer cookie, bake for an additional 1-2 minutes but be careful not to overbake.
