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
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
- Mix the cream cheese, butter, lemon curd, sugar, vanilla, egg and lemon zest.
- Mix the flour, baking powder and salt.
- Mix the dry ingredients into the wet, form the batter into 1 inch balls and place on a greased baking sheet.
- 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: Add a few drops of yellow food colouring.
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Perfect summer cookie!
These cookies look wonderful Kevin!
Wi made this recipe and the batter turned out very soft . I am not able to rolls them .has anyone had this happen
I made them today and they are like cake not a cookie , are they suppose to be that way .
Kerry Richards: These cookies are a little cake like in texture; the batter should have been rollable though… how solid/liquid-y was your lemon curd?
Mine were similar to Kerry's in the sense that they seemed impossible to roll/very cakey.
I just scooped some up with a fork and placed it on parchment paper and they held their shape! Tasted delicious too!
hi, Kevin,
How did you make them all round and smooth in shape? I made it a few times. Every time the batter is so soft and sticky, I ended up dropping the batter like dropping cookie.
The batter is sticky but I do the best that I can to form them into balls in my hands.
I made them today and impossible to make into balls so I used my 1 1/2 tablespoon mellon utensil. They held up okay and are delicious. I would recommend more flour , scant amount grease on the baking sheet or using parchment paper and using the top rack in the oven. The bottoms of mine were darker than the tops.