Lemon Cheesecake Cookies
Hey there! So, let me tell you about these Lemon Cheesecake Cookies that have become a bit of a legend in my family. It all started when I was craving cheesecake but didn’t want to commit to a whole one (you know how it is). I stumbled upon this cookie version, and now, I whip these up whenever I need a taste of summer in the colder months.
Why You’ll Love This
I make these whenever I need a little pick-me-up. My family goes bonkers for them because they taste like sunshine (seriously!). Plus, they’re way easier than making a full-on cheesecake. I did have a hiccup on my first try—used too much lemon zest and, well, let’s just say it was a mouth-puckering experience. I’ve perfected it since then!
Ingredients
- 1 cup unsalted butter, softened (sometimes I swap for margarine when I’m in a bind)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (you can dial it back if you’re not a zest fan)
- 1 tablespoon lemon juice—fresh is best, but bottled works in a pinch
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cream cheese, softened (my grandma swore by her favorite brand, but honestly, any will do)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—makes cleanup a breeze!
- Cream together the butter and sugar in a large bowl until fluffy. This is when I usually sneak a taste because why not?
- Beat in the egg, vanilla, lemon zest, and juice. Don’t worry if it looks a bit weird here—trust me, it’s all part of the magic.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mix.
- Fold in the cream cheese, but don’t overmix; you want lovely little pockets of it throughout.
- Scoop onto the prepared sheet, spacing each one about two inches apart. I usually use a tablespoon, but if you like ’em bigger, go for it!
- Bake for 12-15 minutes, or until the edges are just starting to brown. Enjoy the heavenly aroma!
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Or just eat them directly from the sheet—no one’s judging!
Notes
One thing I’ve learned through trial and error is that if you chill the dough a bit before baking, the cookies don’t spread as much. But sometimes I’m just too impatient for that step!
Variations
Once, I got adventurous and added some white chocolate chips; they were a hit. Tried adding lavender once though—not my finest hour. Maybe stick with the lemon.
Equipment
You’ll need a mixer, but if you don’t have one, a sturdy wooden spoon and elbow grease will get you there (might even burn some calories for a cookie or two!).
Storage Information
Store in an airtight container at room temperature for up to a week—though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these with a cup of hot tea. In the summer, they’re fab with iced lemonade on the porch. Just saying.
Pro Tips
Don’t rush the butter and sugar creaming step. I once tried skipping it to save time and, well, let’s just say they weren’t as fluffy.
Frequently Asked Questions
Can I use lemon extract instead of fresh lemon? Sure! But fresh lemons give it that zing that’s hard to beat.
Do I have to use parchment paper? You don’t have to, but it makes life so much easier. Less scrubbing, more munching, right?
Can I freeze the dough? Absolutely! Just roll it into a log, wrap it in plastic, and slice off what you need when you’re ready to bake. Instant cookie fix!
