Lemon Cheesecake Cookies recipe

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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
60 cinnamon red hot candies, or as needed

Nutrition Info

40.5 calories
carbohydrate: 4.8 g
cholesterol: 9 mg
fat: 2.1 g
fiber: 0.1 g
protein: 0.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 24.1 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

5 dozen cookies

Recipe Note

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

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