Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. Gather your fresh lemons and zest them before juicing to make the process easier. Ensure your butter and cream cheese are at room temperature to achieve a smooth, lump-free batter.
- In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is light and fluffy. Add the granulated sugar and continue beating for another two minutes. Incorporate the egg, vanilla extract, fresh lemon juice, and lemon zest. Mix until all wet ingredients are fully combined and the aroma of citrus is strong.
- Whisk the all-purpose flour, baking soda, and salt together in a separate medium bowl. Gradually add the dry mixture to the wet ingredients. Use a low speed on your mixer or a spatula to fold the flour in until just combined. Be careful not to overmix, as this can make the texture more like bread and less like a tender cake-cookie hybrid.
- Scoop about two tablespoons of dough for each portion and roll them into balls. Place them on the prepared baking sheets, spacing them at least two inches apart. Bake for 12 to 15 minutes or until the edges are just barely golden but the centers remain soft. The treats will look slightly underbaked, but they will firm up as they cool.
- Allow the pies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once they have cooled completely, you can dust them with powdered sugar or add a simple lemon glaze. The texture is best when they have had time to set, allowing the cheesecake element to become creamy and rich.
- Cook Time: 35 minutes