These Strawberry Lemon Cookies bring together the fresh, zesty flavors of lemon and strawberry with the richness of a hidden cheesecake center. The combination of tart lemon zest and sweet strawberries perfectly balances the creamy cheesecake filling, making each bite a delightful surprise. Soft and slightly chewy, these cookies are a refreshing twist on traditional flavors, ideal for warm days or whenever you crave something light yet indulgent.
Why You’ll Love This Recipe:
You’ll love this recipe because it combines the best of both worlds: the freshness of fruit and the richness of cheesecake. The tartness of the lemon and strawberries is perfectly complemented by the sweet, creamy filling. These cookies are visually stunning and taste as good as they look. The hidden cheesecake layer adds an extra indulgent touch, making them a fun and delicious treat.
Perfect Occasion:
These cookies are perfect for spring and summer gatherings, tea parties, or as a sweet treat to share with friends and family. They also make an impressive addition to dessert tables or as a gift for loved ones. Their light and fruity flavor profile make them ideal for outdoor events and picnics.
Decoration Tips:
For a touch of elegance, drizzle the baked cookies with a light lemon glaze or dust them with powdered sugar. You can also garnish with fresh strawberry slices or lemon zest for a burst of color. If you want to go the extra mile, dip half of each cookie in white chocolate for a decorative twist.
Ingredients:
For the Cheesecake Filling:
- 180g labneh or spreadable cream cheese
- 30g powdered sugar
For the Cookie Dough:
- 120g butter (slightly firm, not too soft)
- 120g sugar (1/2 cup + 3 tbsp)
- 2 egg yolks (34g)
- 1 tsp baking powder
- 1 packet vanilla sugar or 1 tsp vanilla extract
- A pinch of baking soda
- 1 tbsp grated lemon zest
- 190g flour (1 1/2 cups + 2 1/2 tbsp)
- 15g cornstarch (1 heaped tbsp)
- A pinch of salt
- 5-6 strawberries (finely chopped, be careful not to add too many as they release water)
Instructions:
- Prepare the Cheesecake Filling:
- Mix the labneh (or cream cheese) and powdered sugar with a spoon until smooth.
- Using a piping bag or two teaspoons, form small balls of the mixture and place them on a baking sheet lined with parchment paper. Freeze until solid.
- Prepare the Cookie Dough:
- In a large bowl, beat the butter and sugar for a few minutes until light and fluffy.
- Add the egg yolks and mix until well combined.
- Add the lemon zest and juice, and mix until incorporated.
- Gradually add the dry ingredients (flour, cornstarch, baking powder, baking soda, and salt) and mix on low speed until a soft, non-sticky dough forms. If the dough is too soft, add a little more flour.
- Gently fold in the chopped strawberries. If the dough becomes too soft from the strawberries, place it in the freezer for 10 minutes to firm up.
- Assemble the Cookies:
- Preheat the oven to 175°C (350°F).
- Take a small portion of the dough and flatten it in your hand. Place a frozen cheesecake ball in the center and fold the dough around it, sealing it tightly.
- Roll the dough into a ball and place it on a baking sheet lined with parchment paper.
- Bake the Cookies:
- Bake in the preheated oven for about 10-12 minutes or until the edges start to turn golden. The cookies will be soft when they first come out, but they will firm up as they cool.
- Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Strawberry Lemon Cookies with Cheesecake Filling, a perfect balance of fruity freshness and creamy indulgence!