Lemon Cheesecake Cookies
Equipment
- standingmixer using a paddle attachment
- bakingsheets with some parchment paper
Ingredients
- 4 oz Softened Cream Cheese
- 1/4 cup Unsalted Butter, softened at room Temperature
- 1 Egg
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 1 cup Self Rising Cake Flour
- 1/4 cup Instant Lemon Pudding
- 1/4 cup Powdered Sugar
- 1/4 cup Granulated Sugar
Instructions
- In the bowl of a standing mixer using a paddle attachment,cream together the butter and cream cheese for about 2 minutes, then add the egg, vanilla and lemon zest and let that go for another 2 minutes.
- Add in the flour, lemon pudding and both kinds of sugar and let them mix until incorporated.
- Put the dough in a bowl, cover and pop it in the fridge for an hour.
- Preheat your oven to 350 degrees and line a couple of baking sheets with some parchment paper.
- Scoop out your cookie dough using a small ice cream scoop,about the equivalent to one tablespoon, then flour your finger tips and lightly press down on the cookies (DO NOT FLATTEN THEM) then pop them in the oven to bake for 10 minutes, DO NOT OVER BAKE!!!
- Allow them to cool and then sprinkle some powdered sugar over the top and dig in!!