Print

Zesty Lemon Cheesecake Cookies Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://leofoster.com/zesty-lemon-cheesecake-cookies-recipe/