Soft and Chewy Lemon Cheesecake Cookies

Soft and Chewy Lemon Cheesecake Cookies
Who likes cheesecake? I do! I do! I'm a huge fan of cheesecake and I was recently thinking about some kind of cheesecake cookies using cream cheese and these soft and chewy lemon cheesecake cookies fit the bill perfectly! I am currently crushing on a lemon cheesecake so lemon was the perfect flavour to with for some cheesecake cookies! These cookies use cream cheese and lemon curd in addition to butter to to keep them nice and moist and chewy. The intense lemon flavour comes from the lemon curd in addition to an extra hit of lemon zest! Once you mix the simple cookie batter you just bake for 10 minutes and you are good to enjoy some tasty cookies; in less than 20 minutes all said and done! Yum! You really can't go wrong with all of the flavours of lemon cheesecake in cookie form with these soft and chewy lemon cheesecake cookies!

Soft and Chewy Lemon Cheesecake Cookies

Soft and Chewy Lemon Cheesecake Cookies

Soft and Chewy Lemon Cheesecake Cookies

Soft and Chewy Lemon Cheesecake Cookies

Soft and Chewy Lemon Cheesecake Cookies
Soft and Chewy Lemon Cheesecake Cookies

Soft and Chewy Lemon Cheesecake Cookies

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 12

Light and moist lemon cream cheese cookies that just melt in your mouth!


ingredients
  • 4 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 4 tablespoons lemon curd
  • 1 cup powdered/confectioners sugar
  • 1/2 teaspoon vanilla extract (optional)
  • 1 large egg
  • 2 teaspoons finely grated lemon zest
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon powdered/confectioners sugar
directions
  1. Mix the cream cheese, butter, lemon curd, sugar, vanilla, egg and lemon zest.
  2. Mix the flour, baking powder and salt.
  3. Mix the dry ingredients into the wet, form the batter into 1 inch balls and place on a greased baking sheet.
  4. Bake in a preheated 350F/180C oven until just starting to turn a light golden brown on the bottom, about 8-10 minutes, before letting cool on the pan for 5 minutes, transferring to a rack, sifting on the powdered sugar and cooling completely.

Option: Replace the lemon curd with butter.
Option: Add a few drops of yellow food colouring.
Nutrition Facts: Calories 162, Fat 8g (Saturated 4g, Trans 0.2g), Cholesterol 41mg, Sodium 103mg, Carbs 19g (Fiber 0.3g, Sugars 11g), Protein 2g
Nutrition by: Nutritional facts powered by Edamam

2 comments:

Maria Lichty said...

Perfect summer cookie!

marla {Family Fresh Cooking} said...

These cookies look wonderful Kevin!

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