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
CREAM CHEESE CUT-OUT COOKIES
I love this recipe because it is so easy to roll out, and the taste is great. This is our favorite Christmas cookie recipe to make, but I also make them for Easter and Halloween. Sometimes I ice them or just sprinkle with colored sugar while they bake. I always double this recipe for us.
Provided by Aunt Paula
Categories Dessert
Time P1DT10m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
- I like to chill dough over night or at least several hours.
- Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
- Bake at 350° for 10 minutes.
- Ice and decorate.
LEMON CREAM CHEESE CUTOUT COOKIES
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
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
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
CREAM CHEESE CUTOUT COOKIES
Another one of my favorite cutout recipes. I find this dough to be very easy to work with....especially when cutting out small or intricate shapes. I like to make these cookies thicker than my other cutouts. They're great for decorating and icing, too! Prep time does NOT include time for dough to chill. Makes about 4-5 dozen; depending on size and thickness of your shapes.
Provided by Parsley
Categories Dessert
Time 20m
Yield 4-5 dozen
Number Of Ingredients 8
Steps:
- In a large mixing bowl, beat together butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extracts; beat well.
- In a small bowl, combine flour and baking powder- gradually mix into cream cheese mixture; beat until well-mixed.
- Divide dough in half; wrap each half in plastic wrap and chill for at least 1 1/2 hours.
- When dough is done chilling, preheat oven to 375.
- Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters. (If desired, sprinkle with colored sugars.) Place on ungreased cookie sheets.
- Bake at 375 for 8-10 minutes or until edges just slightly golden. Allow to cool 2 minutes before removing to wire racks to cool. If desired, decorate with icing or glaze.
CREAM CHEESE CUTOUTS
Decorating cookies always puts me in a happy mood. Cookies from this recipe don't rise a lot or lose their shape. -Julie Dawson, Galena, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add food coloring. Decorate cookies with frosting and sprinkles.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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
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
MELT-IN-YOUR-MOUTH LEMON CUTOUTS
Full of lemony flavor, these cookies are great for any time of year and always popular with family and friends.-Patricia C. Quinn, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Preheat oven to 375°. Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. flower-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat cream cheese, shortening and extracts until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with colored sugar. Let stand until set. Store in airtight containers in the refrigerator.
Nutrition Facts :
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.
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- In a large bowl with a hand or stand mixer, cream together the butter and cream cheese until smooth, one minute. Add the powdered sugar a little at a time until fully mixed, scrape down the sides as needed.
- Add in the egg, baking powder, vanilla, lemon extract, lemon zest, and salt. Mix to combine. Slowly add in the flour a little at a time until fully incorporated, scrape down the sides as needed. Add food coloring to the color you would like to achieve (they will slightly darken in color while the dough rests, keep that in mind), optional. Cover with plastic wrap, place in the fridge for one hour to rest.
- Preheat oven to 350 degrees. Place granulated sugar in a small bowl. Roll cookie dough into 1 tablespoon sized balls, the dough will be sticky*. Roll into the sugar and place on a parchment lined sheet tray 2 inches apart.
- Bake** for 8-9 minutes until the cookies are just set. You know they are ready when they puff up and when touched they hold their shape but are still slightly soft, and the bottoms will be very lightly golden brown (however, you won't be able to tell until you pick them up). Let cool on the sheet tray for 10 minutes, transfer cookies to sit on a wired rack directly to cool completely.
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