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Lemon Cheesecake Cookies

These Lemon Cheesecake Cookies perfectly balance tangy and sweet flavors with a hint of creaminess, marrying the best of cookies and cheesecake into a mouthwatering treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon lemon zest Fresh zest for the best flavor
  • Powdered sugar for dusting Optional for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, whisk together the flour, baking soda, and salt.
  3. In a large mixing bowl, combine the softened butter and cream cheese. Beat until light and fluffy, about 2-3 minutes.
  4. Mix in the granulated sugar until well combined. Add the egg, lemon juice, lemon zest, and vanilla extract. Continue mixing until everything is just incorporated.
  5. Gradually add the dry ingredient mix to the wet ingredients, stirring gently to avoid overworking the dough.
  6. Use a cookie scoop or tablespoon to drop portions of dough onto a baking sheet lined with parchment paper, spacing them about two inches apart.
Baking
  1. Bake in your preheated oven for 10-12 minutes, or until the edges are lightly browned.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar if desired.

Notes

For a twist, you can swap lemon for lime, use coconut sugar for a lower glycemic index, or substitute gluten-free flour. If you’re in a rush, using a stand mixer can help speed up the creaming process.