Isn’t it difficult to dislike cookies? That’s how we feel anytime we’re presented with a cookie, whether it’s new to us or an old favorite. So, in the spirit of cookie-loving, we decided to make a batch of colorful, summertime cookies that are light and refreshing and wonderfully tangy…
Isn’t it difficult to dislike cookies? That’s how we feel anytime we’re presented with a cookie, whether it’s new to us or an old favorite.
So, in the spirit of cookie-loving, we decided to make a batch of colorful, summertime cookies that are light and refreshing and wonderfully tangy…We created these gorgeous lemon cream cheese cookies.
Lemon is one of our favorite tastes to cook/bake with since there are so many possibilities! – It also works nicely with sweets since it stops them from being too sugary.
The unexpected inclusion of cream cheese gives just the right amount of tartness to balance out these cookies and have us coming back for more. If the notion of lemon and cream cheese doesn’t entice you, just look at how adorable these babies are! Make a batch and watch them vanish…we can’t get enough!
Page 2 of Home > Best Recipes > Zesty Lemon Cream Cheese Cookies
Lemon Cream Cheese Cookies with a Zesty Twist
INGREDIENTS
2 cookies 1 pound all-purpose flour
1 cup of sugar
1 stick unsalted butter, at room temperature
1/4 cup room temperature cream cheese
1 tablespoon lemon juice
1 big room temperature egg
2 teaspoons cornstarch 1 1/2 tablespoons lemon zest
a tsp vanilla extract
1 tsp. baking soda
a quarter teaspoon of salt
3/4 cup powdered sugar for icing
1/2 teaspoon milk 1/2 teaspoon lemon juice
PREPARATION
In a large mixing dish or with an electric mixer, cream together the butter and cream cheese until smooth, then add the sugar and beat until creamy.
Beat in the egg, then the vanilla extract, until the mixture is frothy and lighter in color. 5 to 6 minutes.
Combine the flour, lemon zest, cornstarch, baking soda, and salt in a medium mixing basin.
Alternately add the flour mixture and lemon juice to the cream cheese mixture, beginning and finishing with the flour.
Blend until a rough dough forms. If necessary, add a bit extra flour to prevent the dough from becoming sticky.
Wrap the dough in plastic wrap and place it in the refrigerator for 1-2 hours, or until cooled.
Preheat oven to 350o F when ready to bake.
Line two baking sheets with parchment paper and scoop cookie dough with a tablespoon or an ice cream scoop. Roll the dough between your hands to form balls, then place on baking pans lined with parchment paper.
Bake for 10-12 minutes, or until the edges of the baking sheets begin to brown and come away from the baking sheet.
Remove the cookies from the oven and set aside to cool fully.
To prepare the icing, combine powdered sugar, milk, and lemon juice in a mixing bowl and whisk until smooth. Depending on how thick you want your icing, add more or less powdered sugar.
Once the cookies have cooled, sprinkle with frosting and put aside before serving.
