Today’s cookies are no Christmas Cookies. I wanted to give you a Cookie Friday without Christmas themed cookies – there will be more soon :P Also it’s nice to have some cookies for a change without nuts, chocolate or Christmassy flavors. These Lemon Cheesecake Cookies are easy to prepare. Some stirring, baking and sugar dusting and you’re done ;)
Less is more, right? These cheesecake cookies are really quick and easy to bake. They might not be the most beautiful cookies in the world, but I really looooove the citrus flavor and that these cookies are soft for a change. Normally I’m more into crunchy ones, but these would dry out and not be crunchy when baked longer. They would be just dry.
You can exchange the lemon for other flavors. Almond or vanilla work really well here instead of the lemon. I made the cookies also with chocolate once – another option. Just try and experiment with things you like ;)
INGREDIENTS / ZUTATEN
4 oz. (120g) cream cheese (at room temperature)
1/4 cup (60g) butter (at room temperature)
2/3 cup (130g) sugar
1 medium egg
1 tsp. vanilla extract
1 1/4 cups (160g) all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. lemon zest (from organic lemon)
confectioners’ sugar for dusting
120g Frischkäse (Zimmertemperatur)
60g Butter (Zimmertemperatur)
130g Zucker
1 Ei (M)
1 TL Vanille Extrakt
160g Mehl (Type 405)
1 TL Backpulver
1/4 TL Salz
1 TL Abrieb von Bio-Zitrone
Puderzucker zum Bestäuben
DIRECTIONS / ZUBEREITUNG
2. Make sure the cream cheese and butter have room temperature. Add to a large bowl and beat on high speed until well combined and fluffy. Add the sugar and mix until well incorporated. Add the egg and vanilla extract and mix in well. Mix the flour with baking powder, salt, and lemon zest and add to the bowl, mix until just combined. Use a tablespoon or cookie scoop to place walnut-sized amounts of dough on the baking sheet. Bake for 10-11 minutes. The cookies should be firm but still a bit soft in the middle and not browned. Take out of the oven and let cool down a bit on the baking sheet, then remove and let cool down completely on a wire rack. Repeat with the remaining dough. Dust the cooled cookies with confectioners’ sugar and store in an airtight container.
2. Vor der Zubereitung des Teiges darauf achten, dass die Zutaten alle Zimmertemperatur haben. Den Frischkäse mit der Butter in einer großen Schüssel hell und luftig aufschlagen. Zucker zugeben und gut unterrühren (Teig wird jetzt flüssiger). Das Ei und den Vanille Extrakt zugeben und gut unterrühren. Das Mehl mit Backpulver, Salz und Zitronenschale vermischen und dann zur Schüssel dazugeben und nur kurz unterrühren. Mit einem Löffel oder Eisportionierer etwa walnussgroße Teigportionen mit genügend Abstand auf das Blech setzen und für 10-11 Minuten backen. Die Cookies sollten eine feste Oberfläche haben aber noch recht weich sein und keine Farbe bekommen haben. Aus dem Ofen nehmen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig ebenso verfahren. Die abgekühlten Cookies mit Puderzucker bestreuen und dann in einem luftdichten Behälter lagern.
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Here is a version of the recipe you can print easily.
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Lemon Cheesecake Cookies
- Prep Time: 15
- Cook Time: 11
- Total Time: 30
- Yield: 20 1x
Description
Delicious and easy cheesecake cookies with a nice lemon flavor.
Ingredients
- 4 oz. (120g) cream cheese (at room temperature)
- 1/4 cup (60g) butter (at room temperature)
- 2/3 cup (130g) sugar
- 1 medium egg
- 1 tsp. vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. lemon zest (from organic lemon)
- confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside.
- Make sure the cream cheese and butter have room temperature. Add to a large bowl and beat on high speed until well combined and fluffy. Add the sugar and mix until well incorporated. Add the egg and vanilla extract and mix in well. Mix the flour with baking powder, salt, and lemon zest and add to the bowl, mix until just combined. Use a tablespoon or cookie scoop to place walnut-sized amounts of dough on the baking sheet. Bake for 10-11 minutes. The cookies should be firm but still a bit soft in the middle and not browned. Take out of the oven and let cool down a bit on the baking sheet, then remove and let cool down completely on a wire rack. Repeat with the remaining dough. Dust the cooled cookies with confectioners’ sugar and store in an airtight container.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
