Lemon Cream Cheese Cookies Food

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.

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.

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 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.

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.

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.