Zesty Lemon Cheesecake Cookies Recipe

Introduction

These Zesty Lemon Cheesecake Cookies are a delightful twist on classic cookies, combining creamy cheesecake texture with bright lemon flavor. Perfectly soft and tangy, they make a refreshing treat for any occasion.

Ingredients

• 2 cups All-purpose Flour (measure accurately)
• 2 teaspoons Baking Powder (don’t skip this)
• 1/2 teaspoon Salt (balances sweetness)
• 1 cup Unsalted Butter (softened)
• 1 cup Granulated Sugar (substitute with coconut sugar if desired)
• 8 ounces Cream Cheese (preferably low-fat)
• 1 large Egg (or aquafaba for vegan option)
• 1 teaspoon Vanilla Extract (pure extract recommended)
• 1 tablespoon Zest of Lemon (use fresh for best flavor)
• 2 tablespoons Lemon Juice (fresh juice is ideal)
• 1 cup Powdered Sugar (sifted for smooth coating)
• 1 teaspoon Extra Lemon Zest (use sparingly)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Step 3: In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.
4. Step 4: Mix in the cream cheese until well combined.
5. Step 5: Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture and mix thoroughly.
6. Step 6: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined.
7. Step 7: Use a cookie scoop to drop dollops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until the edges are lightly golden.
9. Step 9: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Step 10: Once cooled, dust the cookies with sifted powdered sugar and sprinkle with extra lemon zest for a fresh finish.

Tips & Variations

• For a vegan version, substitute the egg with aquafaba and use dairy-free cream cheese.
• Make sure to measure flour accurately by spooning it into the cup and leveling off for best texture.
• Use fresh lemon zest and juice to maximize the bright, fresh flavor.
• Try adding a teaspoon of poppy seeds to the dough for a subtle crunch and extra dimension.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, let frozen cookies thaw at room temperature or warm briefly in a low oven for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of low-fat?

Yes, regular cream cheese works well and will make the cookies richer. Low-fat cream cheese is an option if you prefer a lighter version.

What if I don’t have fresh lemon zest or juice?

Fresh lemon zest and juice provide the best flavor, but you can use bottled lemon juice in a pinch. Adjust the amount to taste, and avoid dried lemon zest as it is less flavorful.

Zesty Lemon Cheesecake Cookies Recipe

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★★★★★

4.9 from 140 reviews

These Zesty Lemon Cheesecake Cookies combine the tangy brightness of fresh lemon with the rich creaminess of cheesecake in a soft, buttery cookie. Light, fluffy, and coated with powdered sugar and a hint of extra lemon zest, these cookies make a delightful treat perfect for spring or summer gatherings.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 2 cups All-purpose Flour (measure accurately)
• 2 teaspoons Baking Powder (don’t skip this)
• 1/2 teaspoon Salt (balances sweetness)

Wet Ingredients

• 1 cup Unsalted Butter (softened)
• 1 cup Granulated Sugar (substitute with coconut sugar if desired)
• 8 ounces Cream Cheese (preferably low-fat)
• 1 large Egg (or aquafaba for vegan option)
• 1 teaspoon Vanilla Extract (pure extract recommended)
• 1 tablespoon Zest of Lemon (use fresh for best flavor)
• 2 tablespoons Lemon Juice (fresh juice is ideal)

For Coating

• 1 cup Powdered Sugar (sifted for smooth coating)
• 1 teaspoon Extra Lemon Zest (use sparingly)

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once the dough is prepared.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to help with proper leavening and balanced flavor.
3. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, which helps create a tender cookie texture.
4. Add cream cheese: Mix the cream cheese into the butter and sugar mixture until fully integrated for that rich cheesecake flavor and creamy consistency.
5. Incorporate flavorings: Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture, mixing until combined to infuse the dough with bright citrus and smooth flavor.
6. Combine dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen cookies.
7. Scoop dough: Use a cookie scoop to drop dollops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow room for spreading.
8. Bake cookies: Bake for 10-12 minutes, or until the edges of the cookies turn lightly golden, indicating they are cooked through but still soft inside.
9. Cool slightly: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up slightly before transferring.
10. Transfer and finish: Move the cookies to a wire rack to cool completely, then dust with sifted powdered sugar and garnish with the extra lemon zest for a decorative and flavorful finish.

Notes

• Measuring flour accurately by spooning and leveling ensures correct texture.
• Do not skip baking powder for proper cookie rise and fluffiness.
• Softened butter and cream cheese help create a smooth dough.
• For a vegan version, substitute the egg with aquafaba and use vegan butter and cream cheese alternatives.
• Use fresh lemon zest and juice for the brightest lemon flavor.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.
• Dust the powdered sugar just before serving to prevent melting.

Keywords: lemon cheesecake cookies, zesty lemon cookies, cream cheese cookies, lemon desserts, soft cookies