Lemon Strawberry Cookies with Cheesecake replaces the word nice with emptypping

These Strawberry and lemon cookies These cookies combine the fresh, tangy flavors of lemon and strawberry with the richness of a hidden cheesecake center. The combination of tangy lemon zest and sweet strawberries perfectly balances the creamy cheesecake filling, making every bite a delicious surprise. Soft and slightly chewy, these cookies are a refreshing take on traditional flavors, perfect for warm days or anytime you’re craving something light but 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 and creamy filling. These cookies are visually stunning and taste as good as they look. The hidden cheesecake layer adds an extra touch of indulgence, making them a fun and delicious treat.

Perfect opportunity:

These cookies are perfect for spring and summer gatherings, tea parties, or as a 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, fruity flavor profile makes them ideal for outdoor events and picnics.

Decorating tips:

For an elegant touch, drizzle the baked cookies with a light lemon glaze or dust them with icing sugar. You can also garnish them with fresh strawberry slices or lemon zest for a burst of color. If you want to take it a step further, dip half of each cookie in white chocolate for a decorative touch.

Ingredients:

For the cheesecake filling:

• 180 g labneh or cream cheese
• 30 g caster sugar

For the cookie dough:

• 120 g butter (slightly firm, not too soft)
• 120 g sugar (1/2 cup + 3 tablespoons)
• 2 egg yolks (34g)
• 1 teaspoon baking powder
• 1 sachet vanilla sugar or 1 teaspoon vanilla extract
• A pinch of baking soda
• 1 tablespoon grated lemon zest
• 190 g flour (1 1/2 cups + 2 1/2 tablespoons)
• 15 g cornstarch (1 heaped tablespoon)
• A pinch of salt
• 5-6 strawberries (finely chopped, be careful not to put too many because they release water)

Instructions:

1. Prepare the cheesecake filling:
   • Mix the labneh (or cream cheese) and icing sugar with a spoon until smooth.
   • Using a piping bag or two teaspoons, form small balls of mixture and place them on a baking sheet lined with parchment paper. Freeze until solid.

2. 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 combined.
   • Gradually add the dry ingredients (flour, cornstarch, baking powder, baking soda and salt) and mix on low speed until the dough is soft and not sticky. If the dough is too soft, add a little more flour.
   • Gently fold in the chopped strawberries. If the dough becomes too soft because of the strawberries, place it in the freezer for 10 minutes to firm up.

3. Assemble the cookies:
   • Preheat the oven to 175°C (350°F).
   • Take a small portion of 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.
4. Bake the cookies:
   • Bake in the preheated oven for about 10 to 12 minutes or until the edges begin to brown. The cookies will be soft when they come out, but will firm up as they cool.
   • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your Lemon Strawberry Cookies with Cheesecake replaces the word nice with emptyppinga perfect balance between fruity freshness and creamy indulgence!