Lemon Cream Cheese Star Cookies Recipes

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.

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.

LEMON CREAM CHEESE BARS

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.

LEMON CREAM CHEESE COOKIES

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.

GLAZED LEMON-CREAM CHEESE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Sift cake flour, all-purpose flour, baking powder, and salt together in a medium bowl.
• Combine butter, cream cheese, white sugar, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until light and fluffy, 4 to 5 minutes. Mix in egg and egg yolk until incorporated. Add lemon juice, lemon zest, and vanilla extract; mix to combine. Slowly add flour mixture until just incorporated; batter will be thick and sticky. Scoop dough with a small cookie scoop and drop 1 inch apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 11 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool. Repeat with remaining dough.
• While cookies are baking, whisk together cream cheese, milk, lemon juice, and lemon zest for the glaze in a small bowl until no lumps remain. Slowly whisk in powdered sugar until glaze is runny in consistency. Hold each warm cookie upside down and dip and twist in the glaze. Shake off excess glaze, and place cookie upright on a cooling rack. Repeat with remaining cookies and glaze.

LEMON CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy. Add egg yolk, lemon peel, and lemon extract and beat well.
• Sift flour and salt together in a bowl. Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly.
• Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc. Press 1 red hot cinnamon candy into the center of each cookie.
• Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.
• Transfer cookies to a wire rack to cool completely.

LEMON CREAM CHEESE COOKIES

Steps:

• Cream together butter and cream cheese until light and fluffy.
• Gradually add sugar and beat hard. Stir in vanilla, lemon juice, and lemon zest. Add flour, mixing well. Stir in nuts.
• Push small amount from spoon onto a greased baking sheet. Bake at 300 degrees for 20-25 minutes or until delicate brown. While hot, roll in powdered sugar.

LEMON-CREAM SANDWICH COOKIES

Steps:

• In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.

LEMON STAR BURSTING COOKIES

Steps:

• Sift the flour, cornstarch, and salt in a bowl. In a larger bowl, beat 1/2 cup confectioners' sugar with butter using an electric mixer until the mixture is creamy and free of lumps. Beat in the lemon extract, then mix in the flour mixture to make a smooth dough. Chill the dough for 1 hour.
• Preheat oven to 300 degrees F (150 degrees C). Mix 1 cup of confectioners' sugar with the lemonade drink mix in a plastic zipper bag. Close the zipper, and shake the bag to blend.
• Scoop up about 1 1/2 teaspoon of dough per cookie, and roll into balls. Place the cookies onto ungreased baking sheets.
• Bake in the preheated oven until the cookies are set, about 20 minutes. Remove from oven, and let cool on sheets for 2 minutes.
• Drop the warm cookies into the bag of lemon sugar, about 5 or 6 at a time, and shake to coat with the mixture. Shake off excess sugar, and allow the cookies to finish cooling on wire racks. When cool, shake them in the lemon sugar one more time.

LEMON STARS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle., Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.

LEMON SANDWICH COOKIES (W/ LEMON CREAM CHEESE FILLING)

Steps:

• To make cookies, preheat oven to 350°F
• In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
• With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
• Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
• Wrap and chill until firm, about 1 hour (and up to 3 days).
• Unwrap dough; place on a lightly floured piece of parchment or waxed paper.
• With a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
• Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
• (Re-roll scraps once, chilling if too soft).
• Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
• Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
• For the filling, in a small bowl, mix cream cheese and zest until smooth.
• Gradually add 1 cup of icing sugar, mixing until smooth.
• Mix in remaining sugar as necessary to create a firm but spreadable filling.
• To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.

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.