CREAM CHEESE LEMON COOKIES
These Soft Cream Cheese Lemon Cookies are a citrusy-buttery cookie!
Provided by Shelly
Categories Cookies
Time 23m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 cookie, Calories 154 calories, Sugar 17 g, Sodium 135.2 mg, Fat 5.4 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 0.4 g, Protein 1.6 g, Cholesterol 20.4 mg
LEMON CREAM CHEESE COOKIES
Steps:
- Gather the cookie ingredients.
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- 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 1 minute.
- Add the sugar and beat for about 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 and flatten each cookie mound just slightly.
- Bake for 10 to 12 minutes, until the bottoms are lightly browned.
- Gather the icing ingredients.
- While the cookies are baking, make the icing. In a bowl, combine the confectioners' sugar, lemon juice, and 2 to 3 teaspoons lemon zest (to taste). Stir until well blended.
- 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.
Nutrition Facts : Calories 107 kcal, Carbohydrate 17 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 46 mg, Sugar 12 g, Fat 4 g, ServingSize 3 dozen cookies (36 servings), UnsaturatedFat 0 g
EASY LEMON CREAM CHEESE COOKIE RECIPE
This easy lemon cream cheese cookie recipe is a riff on a simple sugar cookie with two important additions: lemon (both juice and zest) and cream cheese.
Provided by Laura Sampson,Mashed Staff
Categories dessert
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 88 calories, Carbohydrate 12 g carbohydrates, Cholesterol 15 mg cholesterol, Fat 4 g fat, Fiber 0 g fiber, Protein 1 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 28 mg, Sugar 7 g, TransFat 0 g
LEMON CREAM CHEESE COOKIES
Make and share this Lemon Cream Cheese Cookies recipe from Food.com.
Provided by podapo
Categories Drop Cookies
Time 24m
Yield 36 cookies
Number Of Ingredients 5
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.
LEMON CREAM CHEESE COOKIES
Chewy and sweet, these simple cookies are heavenly with a cup of tea - and a lavish dose of fresh lemon zest provides some pluck. Cream cheese is the star ingredient in both the cookie and its glaze, and performs two tasks: It imparts tanginess and contributes to the soft texture. These cookies are simple but delicate, so you'll want to pull them from the oven as soon as they begin to turn golden, then let them cool directly on the baking sheets until they firm up. The glaze is optional, but it's easy to whip together while the cookies cool.
Provided by Samantha Seneviratne
Categories easy, quick, snack, cookies and bars, dessert
Time 30m
Yield 1 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl with an electric mixer on medium, beat together the butter and half the cream cheese until combined, about 2 minutes. Beat in the granulated sugar and 4 teaspoons lemon zest until creamy, 1 to 2 minutes more. Beat in the egg until combined. Add flour mixture and beat until combined.
- Line two rimmed baking sheets with parchment paper. Portion the dough into 2-tablespoon scoops and arrange them on the sheets at least 1 1/2 inches apart.
- Bake, rotating halfway through baking, until the cookies are puffed and set and just beginning to turn golden, 10 to 12 minutes. Transfer baking sheets to wire racks until cookies are completely cooled.
- Meanwhile, prepare the optional glaze: Whisk together the remaining cream cheese with the confectioners' sugar, milk and 1 1/2 tablespoons lemon juice until smooth. Add additional lemon juice or milk until mixture forms the proper consistency for a glaze. Drizzle over cooled cookies. Let cookies stand at room temperature until the glaze has set. Store in an airtight container at room temperature for up to one week or in the freezer for a month.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 96 milligrams, Sugar 13 grams, TransFat 0 grams
LEMON CREAM CHEESE BARS
Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.
Provided by Pamela Souza LeBlanc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
- Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
- Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
- Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g
LEMON CREAM CHEESE COOKIES
Lemon Cream Cheese Cookies are soft, thick and packed with lemon flavor! This lemon cookie recipe is made with cream cheese, lemon juice and lemon zest and then topped with a simple lemon glaze.
Provided by Jessica & Nellie
Categories Cookies
Number Of Ingredients 14
Steps:
- Beat butter and cream cheese together for 1-2 minutes. Add sugar and beat for another 2-3 minutes. Add egg and vanilla and beat for another 3-4 minutes.
- Add the lemon zest and lemon juice and mix for 1 minute.
- In a separate bowl, combine the flour, cornstarch, baking soda and salt.
- Mix the flour mixture into the wet ingredients. The dough should start to form a ball, so if the dough seems too wet, you can add another 1/4 cup and keep mixing.
- Refrigerate the dough for at least 3 hours or up to 3 days.
- Preheat oven to 350° and line a cookie sheet with parchment paper or a silicone mat. Use a cookie scoop to scoop out heaping tablespoonfuls of dough. Place on a prepared cookie sheet about 2 inches apart.
- Bake for 8-10 minutes. If it looks like the cookies are not quite done, you may need to bake them another 2-3 minutes, depending on your oven and the size of your cookies.
- Let cool on cookie sheets for about 5 minutes before transferring to a wire rack to cool completely. Once the cookies are cooled, make the glaze.
- Mix glaze ingredients together, adding a little more lemon juice if needed for the desired consistency. You can drizzle the frosting over the top or you can dip the tops of the cookies in the glaze. Allow it to harden and then store the cookies in an airtight container.
Nutrition Facts : Calories 146 kcal, Carbohydrate 24 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 114 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving
CREAM CHEESE LEMON COOKIES
A piped cookie from Martha Stewart. These look great so I'm putting the recipe here for safe keeping. Martha had them piped into bows, but I'm sure any shape would work. I'm guessing on the yield since one was not given.
Provided by C. Taylor
Categories Dessert
Time 30m
Yield 35 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 118.5, Fat 6.4, SaturatedFat 3.9, Cholesterol 22.7, Sodium 70.3, Carbohydrate 14.1, Fiber 0.3, Sugar 5.8, Protein 1.5
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