Lemon Cream Cheese Cookies
Sunday, March 6, 2022
******This recipe is originally by by Diana Rattray
The Spruce Eats
Prep time: 15 minutes. Cook: 10-12 minutes. Serving: about 36 cookies. Preheat oven to 350 degrees
These cookies are a tender and soft cookie, with a light citrus icing. The cream cheese gives these cookies a great flavor and texture, with a lemon zest, juice and extract. NOTE: I add a Young Living citrus oil in place of lemon extract.
Cookies: 2 C all-purpose flour. 1 tsp baking powder.
1 stick (4 oz) salted butter, softened (room temperature)
4 oz (1/2 block) cream cheese (room temperature).
1 large egg. 1 T lemon zest. 2 T fresh lemon juice
1/2 tsp lemon extract (remember, I used Y.L. citrus oil here)
1 1/4 C granulated sugar extra sugar and a glass to press on cookies
For the icing: 1 1/2 C confectioners' sugar (powdered sugar, folks).
3 T fresh lemon juice
2-3 tsp lemon zest plus more to garnish if you have it
If you haven't yet, preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. I use parchment paper and actually do three baking sheets because I spread the cookie dough out more.
In a medium bowl, combine the flour with the baking powder. Set aside.
In a large mixing bowl, with an electric mixer, beat the butter and cream cheese until light, about one (1) minute.
Add the sugar and beat about three (3) minutes, until light and fluffy.
Beat in the egg and the lemon zest.
Stir in the flour mixture, the lemon juice and lemon extract. Beat until well blended.
Using a small cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheets.
Coat the bottom of a glass with sugar, ad flatten each cookie mound just slightly.
Bake for 10-12 minutes, just until the cookie bottoms are lightly browned.
Gather the icing ingredients.
While the cookies are baking .... make the icing. In a bowl, combine the powdered sugar, lemon juice, and 2-3 teaspoons of lemon zest . Stir until well blended.
FINISH the COOKIES.
Place the cookies on racks to cool slightly. Drizzle each cookie with a scant teaspoon of lemon icing. Garnish with additional lemon zest if desired.
I put parchment paper under the cookie rack to gather the drippings which makes it easier to
1) recycle the icing and 2) to clean it up!
Even though these cookies have cream cheese in them, they may be kept at room temperature if kept in an airtight container. They will stay fresh-tasting for up to five (5) days. For longer storage, you can place them in the freezer, if well wrapped. They will last there for up to a month.
They are really delicious.
I'm making another batch today! Let me know what you think about them!
Diena
The Spruce Eats
Prep time: 15 minutes. Cook: 10-12 minutes. Serving: about 36 cookies. Preheat oven to 350 degrees
These cookies are a tender and soft cookie, with a light citrus icing. The cream cheese gives these cookies a great flavor and texture, with a lemon zest, juice and extract. NOTE: I add a Young Living citrus oil in place of lemon extract.
Cookies: 2 C all-purpose flour. 1 tsp baking powder.
1 stick (4 oz) salted butter, softened (room temperature)
4 oz (1/2 block) cream cheese (room temperature).
1 large egg. 1 T lemon zest. 2 T fresh lemon juice
1/2 tsp lemon extract (remember, I used Y.L. citrus oil here)
1 1/4 C granulated sugar extra sugar and a glass to press on cookies
For the icing: 1 1/2 C confectioners' sugar (powdered sugar, folks).
3 T fresh lemon juice
2-3 tsp lemon zest plus more to garnish if you have it
If you haven't yet, preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. I use parchment paper and actually do three baking sheets because I spread the cookie dough out more.
In a medium bowl, combine the flour with the baking powder. Set aside.
In a large mixing bowl, with an electric mixer, beat the butter and cream cheese until light, about one (1) minute.
Add the sugar and beat about three (3) minutes, until light and fluffy.
Beat in the egg and the lemon zest.
Stir in the flour mixture, the lemon juice and lemon extract. Beat until well blended.
Using a small cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheets.
Coat the bottom of a glass with sugar, ad flatten each cookie mound just slightly.
Bake for 10-12 minutes, just until the cookie bottoms are lightly browned.
Gather the icing ingredients.
While the cookies are baking .... make the icing. In a bowl, combine the powdered sugar, lemon juice, and 2-3 teaspoons of lemon zest . Stir until well blended.
FINISH the COOKIES.
Place the cookies on racks to cool slightly. Drizzle each cookie with a scant teaspoon of lemon icing. Garnish with additional lemon zest if desired.
I put parchment paper under the cookie rack to gather the drippings which makes it easier to
1) recycle the icing and 2) to clean it up!
Even though these cookies have cream cheese in them, they may be kept at room temperature if kept in an airtight container. They will stay fresh-tasting for up to five (5) days. For longer storage, you can place them in the freezer, if well wrapped. They will last there for up to a month.
They are really delicious.
I'm making another batch today! Let me know what you think about them!
Diena
