Lemon Cheesecake Cookies

Published on June 19, 2020

• 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

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.

I Made It

Nutrition Facts (per serving)

41Calories2g Fat5g Carbs1g Protein

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Nutrition FactsServings Per Recipe60Calories41% Daily Value *Total Fat2g3%Saturated Fat1g7%Cholesterol9mg3%Sodium24mg1%Total Carbohydrate5g2%Dietary Fiber0g0%Total Sugars2gProtein1gVitamin C0mg1%Calcium3mg0%Iron0mg1%Potassium7mg0%

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