Lemon Butter Cookies

Lemon Butter Cookies

A unique twist on a classic lemon cookie. These cookies are an amazing blend of fresh lemon, paired with a white chocolate pie crust crumble inside, cheesecake topping on the outside, then some diced strawberry to pull it all together.

Prep Time

1 Hour
Cook Time

11 Mins
Total Time

1 Hour + 11 Mins

Ingredients

White Chocolate Pie Crust Crumbles:

  • 1 ½ Cup All Purpose Flours
  • ¾ Tsp Salt
  • ½ Cup Shortening
  • 1 Tbsp Butter (Cold)
  • 16 Tablespoons Ice Water
  • 1 - 12oz Bag White Chocolate Chips

Cheesecake Topping:

  • 1 - 8oz Block Cream Cheese (Softened)
  • 1 Tsp Vanilla Extract
  • ⅓ Cup Lemon Juice
  • 1 - 14oz Can Sweetened Condensed Milk

Lemon Butter Cookies:

  • 1 Cup Packed Brown Sugar
  • ¼ Cup White Sugar
  • ½ Cup Salted Butter (Melted)
  • 2 Cup All Purpose Flour
  • ½ Tsp Baking Soda
  • 1 Tsp Lemon Extract
  • 1 ½ Egg (Room Temp)
  • Zest of 1 Lemon
  • 2 Cups White Chocolate Pie Crust Crumbles (Recipe Above)

Topping:

  • 1 Recipe Cheesecake Topping
  • 1 Pint Strawberries Diced

Directions

  1. Start your white chocolate pie crust crumbles by preheating your oven to 425° Fahrenheit.
  2. Blend the salt and flour using a whisk until blended.
  3. Cut in your shortening and butter using a pastry cutter until you have pea size crumbles.
  4. Add your water, then blend using a stand or hand mixer for just few seconds until you have a mixture that resembles large coffee cake crumbles.
  5. Bake your crumbles for 15-20 minutes, or until golden brown. Allow to cool to room temp.
  6. Once your crumbles have cooled down, melt down your white chocolate. You can do this using a microwave in 10 second intervals between stirring and heating.
  7. Pour your white chocolate over your pie crust crumbles, then chill in the refrigerator.
  8. Cut up your pie crust crumble block, into large coffee cake sized crumbles.
  9. Start your cheese cake topping by adding your softened cream cheese, vanilla extract, lemon juice and sweetened condensed milk to a medium bowl.
  10. Beat this mixture with a stand or hand mixer until smooth and creamy.
  11. Chill this mixture for a few hours until set.
  12. Start your lemon butter cookies by blending your flour and baking soda with a whisk until combined.
  13. In a separate bowl, blend your packed brown sugar, white sugar, melted butter, egg, lemon extract and lemon zest.
  14. Add your dry ingredients to the wet mixture, stir just until this mixture is almost fully blended, but still has some flour pockets.
  15. Mix in your pie crust crumbles until you have a mixture that resembles cookie dough.
  16. Use a cookie scoop, or tablespoon to form balls. Roll by hand, then place on a silicone or parchment paper lined baking sheet. Press these down slightly with the palm of your hand.
  17. Bake your cookies for about 10 minutes, or until golden brown on the bottom.
  18. To serve your cookies, start by taking your cheesecake topping, then pour this into a piping bag.
  19. Pipe a round of your cheesecake topping working from the outside edge of the cookie inward.
  20. Dice your strawberries super small. Then top your cookies with these.
  21. Enjoy immediately! :)