Lemon Cheesecake Cookies

5.0
(2)

A sweet, cheery little cookie that will stand out on your cookie plate.

Blue plate full of lemon cheesecake cookies
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Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
60
Yield:
5 dozen cookies

Ingredients

  • ½ cup unsalted butter, softened

  • 3 ounces cream cheese, softened

  • ½ cup white sugar

  • 1 large egg yolk

  • 1 tablespoon freshly grated lemon zest

  • 1 teaspoon lemon extract

  • 1 ¾ cups all-purpose flour

  • ½ teaspoon salt

  • 5 drops yellow food coloring (Optional)

  • 60 cinnamon red hot candies, or as needed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy. Add egg yolk, lemon peel, and lemon extract and beat well.

  3. Sift flour and salt together in a bowl. Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly.

  4. Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc. Press 1 red hot cinnamon candy into the center of each cookie.

  5. Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.

  6. Transfer cookies to a wire rack to cool completely.

Nutrition Facts (per serving)

41 Calories
2g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 41
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Cholesterol 9mg 3%
Sodium 24mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 1g
Vitamin C 0mg 1%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 7mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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