Cream Cheese Lemon Cookies Recipes

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.

CREAM CHEESE LEMON COOKIES

Steps:

• In the bowl of your stand mixer mix together the cream cheese and butter on medium speed until combined and smooth. Add in the sugar and mix on medium speed for 5 minutes until pale and fluffy.
• Add in the egg, vanilla, zest, lemon juice, cornstarch, baking soda, and salt. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Cover the dough and refrigerate for at least 2 hours, or overnight.
• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Remove the dough from the refrigerator and using a medium (2- tablespoon) cookie scoop, portion out the dough. Roll each portion into a ball and place onto the baking sheet 2- inches apart. Bake for 8-10 minutes or until the the bottoms just begin to turn golden. Don't over-bake.
• When you remove the baking sheet form the oven, drop the sheet onto a counter or your stove top a few inches in the air 3-4 times. This will flatten the cookies slightly and make them dense, removing the air from the cookies, while also giving them a nice textured top.
• Transfer the cookies to a wire rack to cool completely.
• To prepare the icing, whisk together the powdered sugar, cream, and zest until smooth. Dip the tops of the cookies into the icing, and place back on the wired rack to set up.

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 COOKIES WITH LEMON CREAM FILLING

Steps:

• Preheat oven to 350°F.
• Cut two pieces of parchment to fit your baking sheet(s). Using a round cookie cutter create a template by drawing 1 ½-inch circles, about 1-inch apart, on one side of the parchment. Turn the paper over so the circles are on the bottom. Repeat with the second sheet of parchment. Set aside.
• Fit a large pastry bag with a large open decorator tip and set aside.

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.

SOFT AND CHEWY LEMON CREAM CHEESE COOKIES

Steps:

• Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
• Whisk together the flour, baking powder, cornflour, baking soda, salt, and lemon zest. Set aside.
• Whisk together the butter, cream cheese, and sugar. Add the egg and mix until combined, then mix in the lemon extract. Fold in the dry ingredients.
• Roll the dough into 1.5oz balls, about 14 - 15 balls, and place on the prepared baking tray. Bake for 10 - 12 minutes.
• Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
• Mix together the icing sugar and lemon juice until smooth and combined. Add more juice to reach desired consistency if needed.
• Drizzle the glaze over the cooled cookies, and enjoy!

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.

CREAM CHEESE LEMON COOKIES

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.