Nothing beats a homemade cookie like these Zesty Lemon Cream Cheese Cookies that are super amazing, tangy, insanely delicious, and fresh!
INGREDIENTS
For the Cookies
2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup cream cheese, room temperature
1/4 cup lemon juice
1 large egg, room temperature
1 1/2 tablespoons lemon zest
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
For the Icing
3/4 cup powdered sugar
1/2 tablespoon milk
1/2 tablespoon lemon juice
How to make Zesty Lemon Cream Cheese Cookies
Step 1: Place the butter and cream cheese in a large bowl. Cream until smooth.
Step 2: Add in the sugar and beat until creamy.
Step 3: Whisk in the egg, followed by the vanilla extract and beat for 5 to 6 minutes or until lightened and fluffy.
Step 4: Combine the flour, lemon zest, cornstarch, baking soda, and salt in a medium bowl.
Step 5: Add the flour to the cream cheese mixture alternately with the lemon juice. When adding begin an end with the dry ingredients.
Step 6: Mix the mixture until a rough dough forms. Add a little more four if needed so the dough isn’t sticky.
Step 7: Use a plastic wrap to cover the Doug with. Place inside the fridge and chill for an hour or two.
Step 8: Prepare the oven. Preheat it to 350 degrees F.
Step 9: With a parchment paper, line two baking sheets. Scoop the dough and roll between your hands to create a ball. Transfer the balls onto the prepared baking sheets.
Step 10: Place inside the preheated oven and bake for 10 to 20 minutes or until the edges started to brown and pulling away from the baking sheets.
Step 11: Once done. remove from the oven and cool.
Step 12: For the icing, whisk the powdered sugar, milk, and lemon juice until smooth. Control how thick you like your icing by either adding more or less powdered sugar.
Step 13: Drizzle the icing over the cooled cookies and let them set.
Ingredients
- For the Cookies
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup cream cheese, room temperature
- 1/4 cup lemon juice
- 1 large egg, room temperature
- 1 1/2 tablespoons lemon zest
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- For the Icing
- 3/4 cup powdered sugar
- 1/2 tablespoon milk
- 1/2 tablespoon lemon juice
Instructions
Step 1: Place the butter and cream cheese in a large bowl. Cream until smooth.
Step 2: Add in the sugar and beat until creamy.
Step 3: Whisk in the egg, followed by the vanilla extract and beat for 5 to 6 minutes or until lightened and fluffy.
Step 4: Combine the flour, lemon zest, cornstarch, baking soda, and salt in a medium bowl.
Step 5: Add the flour to the cream cheese mixture alternately with the lemon juice. When adding begin an end with the dry ingredients.
Step 6: Mix the mixture until a rough dough forms. Add a little more four if needed so the dough isn't sticky.
Step 7: Use a plastic wrap to cover the Doug with. Place inside the fridge and chill for an hour or two.
Step 8: Prepare the oven. Preheat it to 350 degrees F.
Step 9: With a parchment paper, line two baking sheets. Scoop the dough and roll between your hands to create a ball. Transfer the balls onto the prepared baking sheets.
Step 10: Place inside the preheated oven and bake for 10 to 20 minutes or until the edges started to brown and pulling away from the baking sheets.
Step 11: Once done. remove from the oven and cool.
Step 12: For the icing, whisk the powdered sugar, milk, and lemon juice until smooth. Control how thick you like your icing by either adding more or less powdered sugar.
Step 13: Drizzle the icing over the cooled cookies and let them set.
