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
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 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
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
Make and share this Lemon Cream Cheese Cookies recipe from Food.com.
Provided by MARIA MAC
Categories Drop Cookies
Time 35m
Yield 2 dozen
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1869.5, Fat 124, SaturatedFat 55.5, Cholesterol 229.9, Sodium 748.8, Carbohydrate 177, Fiber 7.9, Sugar 63, Protein 19.6
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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