Description
These Lemon Cheesecake Cookies are a delightful combination of tangy lemon and creamy cheesecake in cookie form. Soft, cake-like, and bursting with citrus flavor, these cookies are perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional:
- ½ cup white chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large mixing bowl, beat the softened butter and cream cheese until smooth. Add sugars, egg, lemon juice, zest, and vanilla. Mix well.
- Combine wet and dry: Gradually add dry ingredients to wet, mix just until combined. Fold in white chocolate chips if using.
- Bake the cookies: Scoop dough onto baking sheet, bake for 10–12 mins until edges are set. Cool on pan before transferring to a rack. Dust with powdered sugar if desired.
Notes
- For a stronger lemon flavor, increase lemon zest or add lemon extract.
- Store cookies in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
