Lemon Cheesecake Thumbprint Cookies

Serves 18

10 mins prep

15 mins cook

25 mins total

This cookie will most likely be the first cookie to disappear off the table. These lemon cheesecake cookies are ideal for anyone that cannot tolerate eggs as they are completely egg-free. The dough takes 5 minutes to whip up so these cookies are easy enough for anyone that is not even a baker.

2 servings

⅕ cupcream cheesesoftened

⅕ cupwhite sugar

⅕ sticksoftened salted butter

⅕ teaspoonslemon extract optional if you don’t have any on hand

⅕ cupall-purpose flour + 2 extra tablespoons for rolling the balls

2 teaspoonsjamI used fig preserve

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In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.