Prep Time: 10 mins | Cook Time: 9 mins | Total Time: 19 mins | Servings: 25
Enjoy summer with this thick, chewy, and soft buttery baked cream cheese lemon cookies. If you love the sweet lemon citrus flavour, I am pretty sure that you’ll enjoy these amazing lemon cookies!
INGREDIENTS :
- 1 large egg
- ½ c. unsalted butter softened
- 1 c. granulated sugar
- ¼ c. cream cheese softened
- ½ teaspoon vanilla extract
- 2½ to 2¾ c. all-purpose flour (if the dough is super soft, add more flour)
- 3 tablespoons lemon juice
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 2 – 3 tablespoons lemon zest
Lemon Icing:
- ¾ to 1 c. powdered sugar
- 1½ tablespoons lemon juice or water (use any extra lemon zest, too)
DIRECTIONS :
Step 1: In a bowl fitted with a paddle attachment of a mixer, beat the butter and cream cheese for about 1 minute until blended. Then, add in the granulated sugar and beat until combined. Now, add the egg and vanilla extract. Beat for an additional 5 to 7 minutes on medium to high speed until light and fluffy.
Step 2: To the bowl, add the half-and-half along with the baking soda, salt, cornstarch, and lemon zest. Then, add the lemon juice and the rest of the flour. Beat until the dough forms like a ball.
Step 3: Cover the dough and keep it in the fridge for at least 2 to 3 hours or up to a couple of days.
Step 4: Prepare the oven. Preheat it to 350 degrees F. Using a cooking spray, grease a baking sheet, and line with parchment paper.
Step 5: Scoop about 1½ tbsp cookie dough using a cookie scoop, then roll it between your hands until you have formed a nice ball, then place the cookie dough ball on the prepared cookie sheet. Repeat with the remaining cookie dough.
Step 6: Place in the preheated oven and bake for about 8 to 15 minutes. When done, take the cookies from the oven and slightly press the cookies down while still hot.
Step 7: Once the cookies are completely cool, transfer them to a cookie jar.
Step 8: For the glaze, whisk the powdered sugar and water in a small bowl until the lumps are gone. Then, dip the cookies into the icing, upside down. Alternately, you can drizzle the glaze over the cookies. Let the glaze harden.
Nutrition Facts:
Calories:135kcal | Carbohydrates:22g | Protein:2g | Fat:5g | Saturated Fat:3g | Cholesterol:19mg | Sodium:84mg | Potassium:21mg | Fiber:1g | Sugar:12g | Vitamin A:153IU | Vitamin C:2mg | Calcium:7mg | Iron:1mg
SOFT CREAM CHEESE LEMON COOKIES
Ingredients
- 1 large egg
- ½ c. unsalted butter softened
- 1 c. granulated sugar
- ¼ c. cream cheese softened
- ½ teaspoon vanilla extract
- 2½ to 2¾ c. all-purpose flour (if the dough is super soft, add more flour)
- 3 tablespoons lemon juice
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 2 – 3 tablespoons lemon zest
- Lemon Icing:
- ¾ to 1 c. powdered sugar
- 1½ tablespoons lemon juice or water (use any extra lemon zest, too)
Instructions
Step 1: In a bowl fitted with a paddle attachment of a mixer, beat the butter and cream cheese for about 1 minute until blended. Then, add in the granulated sugar and beat until combined. Now, add the egg and vanilla extract. Beat for an additional 5 to 7 minutes on medium to high speed until light and fluffy.
Step 2: To the bowl, add the half-and-half along with the baking soda, salt, cornstarch, and lemon zest. Then, add the lemon juice and the rest of the flour. Beat until the dough forms like a ball.
Step 3: Cover the dough and keep it in the fridge for at least 2 to 3 hours or up to a couple of days.
Step 4: Prepare the oven. Preheat it to 350 degrees F. Using a cooking spray, grease a baking sheet, and line with parchment paper.
Step 5: Scoop about 1½ tbsp cookie dough using a cookie scoop, then roll it between your hands until you have formed a nice ball, then place the cookie dough ball on the prepared cookie sheet. Repeat with the remaining cookie dough.
Step 6: Place in the preheated oven and bake for about 8 to 15 minutes. When done, take the cookies from the oven and slightly press the cookies down while still hot.
Step 7: Once the cookies are completely cool, transfer them to a cookie jar.
Step 8: For the glaze, whisk the powdered sugar and water in a small bowl until the lumps are gone. Then, dip the cookies into the icing, upside down. Alternately, you can drizzle the glaze over the cookies. Let the glaze harden.
