Fresh Lemon Cheesecake Cookies
Fresh Lemon Cheesecake Cookies are a delightful fusion of creamy cheesecake and zesty lemon, perfectly encapsulated in a soft, chewy cookie.
Equipment
- Mixing Bowl
- Baking Sheet
- Electric Mixer
- Cookie Scoop
Ingredients
Ingredients
- 2 cups All-purpose flour Provides structure and texture.
- 1 cup Granulated sugar Adds sweetness and chewy texture.
- 1 teaspoon Baking powder Acts as a leavening agent.
- 1/4 teaspoon Salt Enhances flavors.
- 1/2 cup Unsalted butter Softened to room temperature.
- 8 ounces Cream cheese Softened for creamy texture.
- 2 lemons Lemon zest Infuses cookies with citrus aroma.
- 2 tablespoons Lemon juice Adds acidity and enhances flavor.
- 1 large Egg Binds ingredients together.
- 1 teaspoon Vanilla extract Enhances overall taste.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until fully incorporated.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the softened cream cheese to the butter and sugar mixture. Beat until smooth.
- Mix in the lemon zest and lemon juice until combined.
- Add the egg and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your Fresh Lemon Cheesecake Cookies fresh or store in an airtight container.
Notes
For variations, consider adding white chocolate chips or crushed graham crackers.