Lemon Cheesecake Cookies
Translated from Spanish, the language of the reel.
elisa sazo lagarini cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Soft, slightly crisp cookies with an intense citrus flavor, topped with a creamy lemon cream cheese glaze. They are easy to prepare and combine sweetness with refreshing tartness, like a cheesecake in cookie form.
- Time
- 32 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Masa
- 315 g
- 100 g
- 60 g
- 100 g
- 6 g
- 15 g
- 18 g
- 7 g
Glaseado
- 45 g
- 180 g
Weights are estimates. Together, the ingredients weigh about 1.2 kg before cooking, which is about 50 g per serving.
Steps
Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers for 2–3 minutes, until the sugar is moist and fragrant with the zest's oils.
Add the melted butter and the powdered sugar for the dough. Mix until combined.
Add the eggs and the tablespoon of lemon juice. Mix until the mixture is uniform.
Add the flour, baking powder, baking soda, and pinch of salt. Mix until a smooth dough forms, taking care not to overmix.
Using your fingers, shape the dough into balls and arrange them on the prepared baking sheet, leaving space between them. Flatten them slightly to give them a cookie shape.
Bake the cookies for approximately 12 minutes, until set and just lightly golden around the edges. Remove them from the oven and let them cool completely.
While the cookies are baking, prepare the glaze. In a bowl, mix the softened butter with the cream cheese until thick and smooth.
Gradually add the powdered sugar for the glaze, alternating it with the lemon juice. Stir until you achieve a smooth, spreadable glaze.
When the cookies are completely cool, spread the glaze over the surface of each one. Serve immediately or let them rest for a few minutes so the glaze can set.
Notes
Let the cookies cool completely before glazing them to prevent the glaze from melting. The recipe does not specify the yield; it is estimated to make approximately 24 cookies, depending on the size of the dough balls.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 195
- Protein
- 2 g
- Carbs
- 25 g
- Fat
- 10 g
- Fiber
- 0 g
Where the calories come from
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