Gluten-Free Lemon Cheesecake Cookies For Spring Desserts
Delicious and soft gluten-free lemon cheesecake cookies perfect for spring desserts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese and granulated sugar until smooth.
- Add the lemon juice, lemon zest, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Drop spoonfuls of the dough onto a lined baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool before serving.
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Notes
- Store cookies in an airtight container for up to a week.
- For a sweeter cookie, add more sugar to taste.
- These cookies can be frozen for later enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg