Lemon Raspberry Cheesecake Cookies
These delightful Lemon Raspberry Cheesecake Cookies are a perfect balance of tangy lemon, sweet raspberries, and creamy cheesecake, all in a soft, chewy cookie.
Equipment
- large bowl
- medium bowl
- electric mixer
- whisk
- plastic wrap
- baking sheets
- parchment paper
- wire rack
Ingredients
Cookie Dough
- 1 ½ cups All-purpose flour
- ½ cup Granulated sugar
- ½ cup Unsalted butter softened (1 stick)
- 4 oz Cream cheese softened (half of an 8oz block), full-fat recommended
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 2 teaspoons Lemon zest
- ¼ teaspoon Salt
- ⅓ cup Fresh raspberries (chopped if large)
Instructions
Preparation
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the granulated sugar, beating until light and fluffy. Mix in the egg yolk, vanilla extract, and lemon zest.
- In a separate medium bowl, whisk together the all-purpose flour and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the fresh raspberries until evenly distributed.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
Baking
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, leaving some space.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Let cool before transferring to a wire rack.
Notes
For best results, ensure butter and cream cheese are softened to room temperature. Do not overmix the dough once flour is added to keep the cookies tender.