By Joan Bandy
Grace’s Cheesecake Cookies
5 steps
Prep:20minCook:16min
Lemons and cheesecake have been great pais for a long time. That hint of lernon tartness wonderfully complements the sweet, tangy flavor of cheesecake. Transform that tasty combination into handheld form with these cookies. (Grace Taylor made these. Yummy!!)
Updated at: Thu, 17 Aug 2023 11:34:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
9
Low
Nutrition per serving
Calories91.7 kcal (5%)
Total Fat3.8 g (5%)
Carbs13.5 g (5%)
Sugars8.5 g (9%)
Protein1.2 g (2%)
Sodium40.6 mg (2%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
48 servings
Instructions
Step 1
Preheat the oven to 350°F (180*C). Line baking sheets with parchment paper or silicone liners
Step 2
Whisk together the flour, baking powder, salt and lemon zest. Set aside.
Step 3
Using an electric mixer on medium speed, beat the butter, cream cheese and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice.
Step 4
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. The dough will be sticky.
Step 5
Drop the dough by tablespoonfuls (15 g) onto the prepared pans. Bake for 12 to 16 minutes, or until the edges are lightly browned. These cookies do not brown much, so be careful not to overbake. Allow to cool on the pans for 10 minutes. Then transfer the cookies to a wire rack to cool completely.
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