Lemon Cheesecake Cookies
These Lemon Cheesecake Cookies strike a delightful balance between tart and sweet, embodying the warmth of home and the joy of baking.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add in the egg, vanilla extract, and softened cream cheese. Beat until blended.
- Slowly add the dry mixture to the wet ingredients, mixing gently until just combined.
- Fold in the lemon zest and lemon juice.
- Using a cookie scoop, portion out the dough onto a lined baking sheet, leaving space between each scoop.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Serve warm or store in an airtight container.
Notes
Make sure your butter and cream cheese are softened. Use parchment paper for easy cleanup. Don't skip the cooling stage!