Description
These Zesty Lemon Cheesecake Cookies are soft, tangy, and irresistibly creamy, combining fresh lemon zest and juice with smooth cream cheese for a delightful citrus dessert. Perfectly baked to achieve tender centers and slightly set edges, they’re a refreshing twist on classic cheesecake flavors in cookie form.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Optional Coating
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat the oven and prepare baking sheets. Set the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter, cream cheese, and sugar. In a large bowl, beat together the softened butter, cream cheese, and granulated sugar using a mixer until the mixture is light, fluffy, and well combined.
- Add wet flavorings. Beat in the egg, fresh lemon zest, lemon juice, and vanilla extract until the batter is smooth and uniform, incorporating the citrus aroma thoroughly.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring even distribution of leavening agents.
- Combine wet and dry ingredients. Gradually blend the dry mixture into the wet ingredients, stirring until a soft, slightly sticky dough forms without overmixing to maintain tenderness.
- Shape the cookies. Scoop tablespoon-sized portions of dough and roll each into a ball. If desired, roll the dough balls in powdered sugar to add a sweet, delicate coating.
- Arrange on baking sheets. Place the dough balls 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake the cookies. Bake for 11 to 13 minutes or until the edges are set while the centers remain slightly soft, indicating perfect chewiness.
- Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a stronger lemon flavor, increase the lemon zest by an additional teaspoon or drizzle cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Store the cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
