Easy Lemon Cream Cheese Cookie Recipes

CREAM CHEESE LEMON COOKIES

Steps:

• In the bowl of your stand mixer mix together the cream cheese and butter on medium speed until combined and smooth. Add in the sugar and mix on medium speed for 5 minutes until pale and fluffy.
• Add in the egg, vanilla, zest, lemon juice, cornstarch, baking soda, and salt. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Cover the dough and refrigerate for at least 2 hours, or overnight.
• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Remove the dough from the refrigerator and using a medium (2- tablespoon) cookie scoop, portion out the dough. Roll each portion into a ball and place onto the baking sheet 2- inches apart. Bake for 8-10 minutes or until the the bottoms just begin to turn golden. Don't over-bake.
• When you remove the baking sheet form the oven, drop the sheet onto a counter or your stove top a few inches in the air 3-4 times. This will flatten the cookies slightly and make them dense, removing the air from the cookies, while also giving them a nice textured top.
• Transfer the cookies to a wire rack to cool completely.
• To prepare the icing, whisk together the powdered sugar, cream, and zest until smooth. Dip the tops of the cookies into the icing, and place back on the wired rack to set up.

EASY LEMON CREAM CHEESE COOKIE RECIPE

Steps:

• Cream the butter, cream cheese, and sugar until light and fluffy, two to three minutes.
• Mix in the lemon zest, then beat in the lemon juice.
• Beat in the egg.
• In a separate bowl, whisk the flour, baking powder, and salt together. Fold the dry ingredients into the wet.
• Chill the dough for 30 minutes.
• Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment or silicone baking sheets.
• Roll the dough into 1-inch balls and place on a baking sheet.
• Put extra sugar in a saucer, and use a glass dipped in sugar to press the cookies down slightly before baking.
• Bake 9 to 10 minutes or until just set.
• Cool the cookies for 2 to 3 minutes on a baking sheet, then transfer to a cooling rack.

CREAM CHEESE LEMON COOKIES

Steps:

• Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
• Mix in granulated sugar. Add egg, and lemon zest and juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
• Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough.
• Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar.

LEMON CREAM CHEESE COOKIES

Steps:

• Pre-heat oven to 375.
• Beat cream cheese and butter until light and fluffy.
• Mix in 1/2 of the cake mix, the egg and the vanilla until smooth.
• Stir in remaining cake mix.
• Drob by teaspoons.
• on ungreased cookie sheet.
• Bake 8-10 minutes.