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
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
SOFT AND CHEWY LEMON CREAM CHEESE COOKIES
Deliciously soft, chewy, and thick cookies made with cream cheese for extra softness, and infused with lemon!
Provided by Marsha Cook
Categories Cookies
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, cornflour, baking soda, salt, and lemon zest. Set aside.
- Whisk together the butter, cream cheese, and sugar. Add the egg and mix until combined, then mix in the lemon extract. Fold in the dry ingredients.
- Roll the dough into 1.5oz balls, about 14 - 15 balls, and place on the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
- Mix together the icing sugar and lemon juice until smooth and combined. Add more juice to reach desired consistency if needed.
- Drizzle the glaze over the cooled cookies, and enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 cookie, Sodium 128 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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- Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute.
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