Indulge in the delightful world of Lemon Cheesecake Cookies, where the light, refreshing flavor of lemon meets the rich, creamy essence of cheesecake. These cookies are a perfect treat for summer gatherings or any time you crave something sweet and tangy.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 cup granulated sugar
1 large egg
1 tablespoon lemon zest (from about 1 large lemon)
1 tablespoon fresh lemon juice
Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together on medium speed until creamy and smooth, about 2-3 minutes.
Gradually add the granulated sugar while continuing to mix until fluffy. Then, add the egg, lemon zest, and lemon juice, mixing until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
