Description
These Zesty Lemon Cheesecake Cookies combine the creamy tang of cheesecake with the bright freshness of lemon, baked into soft, delicate cookies. Perfect for a summery dessert or a sweet treat any time of year, they offer a delightful burst of citrus with every bite and a tender, melt-in-your-mouth texture.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For Finishing
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, use a mixer to cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This step is key for a smooth texture and incorporated air.
- Add Egg and Flavorings: Beat in the egg, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined to create the cookie base with bright, tangy flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Arrange them on the lined baking sheet about 2 inches apart to allow room for spreading. Gently flatten the tops using your fingers or the bottom of a glass for even baking.
- Bake Cookies: Bake the cookies for 10-12 minutes until the edges are set while the centers remain slightly underbaked for a soft and tender texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Optional Dusting: Once cooled, dust with powdered sugar for an elegant finish and a touch of extra sweetness, if desired.
Notes
- Chilling the dough for 30 minutes before baking will result in puffier cookies with less spreading.
- For an extra tangy lemon flavor, increase the lemon zest or add a drop of lemon extract.
- These cookies freeze very well; store them in an airtight container in the freezer for up to 3 months and thaw before serving.
