Glazed Lemon Cream Cheese Cookies Food

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LEMON CREAM CHEESE COOKIES



Lemon Cream Cheese Cookies image

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

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 (18 ounce) package lemon cake mix
1/4 teaspoon vanilla
1 egg

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.

GLAZED LEMON COOKIES



Glazed Lemon Cookies image

This delicious recipe comes from Cook's Illustrated. DH and I made these cookies for Christmas and everyone raved about them. According to Cook's Illustrated, the dough will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed. Prep time does not include the 45 minutes dough is in freezer (or 2 hrs refrigerated) or one hour cooling time.

Provided by Dr. Jenny

Categories     Dessert

Time 41m

Yield 30 cookies

Number Of Ingredients 12

3/4 cup granulated sugar
2 tablespoons grated lemon zest
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
12 tablespoons unsalted butter, cold, cut into 1/2 inch cubes
2 tablespoons lemon juice
1 large egg yolk
1/2 teaspoon vanilla extract
1 tablespoon cream cheese, softened
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar

Steps:

  • For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
  • In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses.
  • Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses.
  • In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine.
  • With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
  • Turn dough and any dry bits on counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous.
  • Shape dough into log about 10 inches long and 2 inches in diameter. Wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
  • Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.
  • Bake until centers of cookies just begin to color and edges are golden brown, 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
  • Cool cookies on baking sheet about 5 minutes.
  • Using wide metal spatula, transfer cookies to wire rack and cool to room temp before glazing.
  • For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.
  • To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

GLAZED LEMON COOKIES



Glazed Lemon Cookies image

For the true lemon lover, these crisp cookies are the perfect treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 24

Number Of Ingredients 9

2 cups unbleached all-purpose flour, (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
  • Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g

LEMON CREAM CHEESE COOKIES



Lemon Cream Cheese Cookies image

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

3/4 cup butter, room temperature
1 (3 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla flavoring
1 tablespoon lemon zest
2 teaspoons lemon juice
2 cups cake flour
1 cup chopped pecans

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

LEMON CREAM CHEESE CUTOUT COOKIES



Lemon Cream Cheese Cutout Cookies image

Make and share this Lemon Cream Cheese Cutout Cookies recipe from Food.com.

Provided by Hamre Recipes

Categories     Dessert

Time 33m

Yield 60 2.5

Number Of Ingredients 15

2 1/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 cup sugar
3 tablespoons milk
1 1/2 teaspoons grated lemon peel
2 cups sifted powdered sugar (optional)
3 tablespoons warm water (optional)
4 teaspoons meringue powder (optional)
1/4 teaspoon cream of tartar (optional)

Steps:

  • Stir together flour, spices, and salt. In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined. Beat in milk and lemon peel. Add dry ingredients, beating at low speed just until combined. Chill, covered, for 2 to 3 hours or until firm. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters.
  • Place on ungreased cookie sheets. Bake in a 350°F oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on wire racks.
  • If desired, in a medium mixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) Spread over cookies. (When not using, keep icing tightly covered to prevent drying.)
  • *Note: One brand of meringue powder is Wilton. Look for the powder at kitchen, cake-decorating, and crafts shops.

Nutrition Facts : Calories 47.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.1, Sodium 24.1, Carbohydrate 5.4, Fiber 0.1, Sugar 1.7, Protein 0.6

GLAZED LEMON-CREAM CHEESE COOKIES



Glazed Lemon-Cream Cheese Cookies image

These delicate cookies are soft and fluffy inside thanks to the addition of cake flour. The cream cheese enhances the flavor of the cookie and the glaze. Perfect for Sunday tea or coffee.

Provided by KristaMW

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 50m

Yield 36

Number Of Ingredients 18

1 ½ cups cake flour
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup butter
½ (8 ounce) package cream cheese
½ cup white sugar
½ cup powdered sugar
1 large egg
1 egg yolk
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ounce cream cheese, softened
5 tablespoons milk
1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup sifted powdered sugar

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.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 15.7 g, Cholesterol 25.5 mg, Fat 5.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 102.4 mg, Sugar 8.1 g

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