Name: Lemon Cheesecake Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 60
Ingredients: Unsalted butter, softened - ½ cup; Cream cheese, softened - 3 ounces; White sugar - ½ cup; Egg yolk - 1 large; Freshly grated lemon zest - 1 tablespoon; Lemon extract - 1 teaspoon; All-purpose flour - 1 ¾ cups; Salt - ½ teaspoon; Yellow food coloring (Optional) - 5 drops; Cinnamon red hot candies, or as needed - 60

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cheesecake Cookies

1. Unsalted butter, softened - ½ cup

2. Cream cheese, softened - 3 ounces

3. White sugar - ½ cup

4. Egg yolk - 1 large

5. Freshly grated lemon zest - 1 tablespoon

6. Lemon extract - 1 teaspoon

7. All-purpose flour - 1 ¾ cups

8. Salt - ½ teaspoon

9. Yellow food coloring (Optional) - 5 drops

10. Cinnamon red hot candies, or as needed - 60

How to cook deliciously - Lemon Cheesecake Cookies

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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

6. Stage

Transfer cookies to a wire rack to cool completely.