Description
Delight in these Zesty Lemon Cheesecake Cookies, a perfect blend of tangy lemon and creamy cheesecake flavors wrapped in a soft, tender cookie. Featuring a buttery dough infused with fresh lemon zest and juice, these cookies offer a bright, refreshing twist ideal for spring or any time you crave a light, sweet treat.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Finishing
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter, Cream Cheese, and Sugar: In a separate large bowl, beat the softened butter, cream cheese, and granulated sugar until the mixture is smooth and fluffy, creating a light base for the cookie dough.
- Add Egg and Flavorings: Incorporate the egg, lemon zest, fresh lemon juice, and vanilla extract into the creamed mixture, beating until fully combined to infuse the dough with bright, aromatic lemon flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms that holds together but remains tender.
- Chill Dough: Refrigerate the dough for 30 minutes to firm it up, making it easier to scoop and shape into uniform cookies.
- Shape and Coat Cookies: Scoop out tablespoon-sized portions of dough and roll into balls. Then, roll each ball in powdered sugar to coat, giving the cookies a sweet, crackly exterior.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet about 2 inches apart to allow spreading during baking.
- Bake: Bake for 10–12 minutes or until the edges are set and the tops are beginning to slightly crinkle, indicating perfect doneness.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their soft texture.
Notes
- For an extra punch of lemon flavor, consider adding a few drops of lemon extract to the dough.
- Store cookies in an airtight container in the refrigerator to maintain a soft, cheesecake-like texture that lasts for several days.
