Lemon Cheesecake Cookies – a delicious recipe with unsalted butter, cream cheese, white sugar, egg yolk, freshly grated lemon peel, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
4306
kcal
Calories
48
g
Fat
1282
g
Carbs
70
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 3 ounces cream cheese, softened, 1/2 cup white sugar, 1 egg yolk, and more.
Yes, Lemon Cheesecake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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