Description
Indulge in the delightful combination of zesty lemon and creamy cheesecake with these scrumptious Lemon Cheesecake Cookies. They are perfect for any occasion, from afternoon tea to dessert after dinner.
Ingredients
Scale
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix wet ingredients: In a large mixing bowl, beat the butter, cream cheese, and granulated sugar until smooth and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract, and mix until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and stir until just incorporated.
- Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, and coat lightly in powdered sugar. Place on baking sheet and bake for 10 to 12 minutes until set.
- Cool and serve: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, add 1/4 teaspoon lemon extract along with the vanilla.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies taste even better chilled.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
