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Lemon Cream Cheese Cookies

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Warm, tender, and bright with citrus, these Lemon Cream Cheese Cookies are a lovely twist on a classic crinkle cookie with a melt-in-your-mouth texture.

  • Author: daniel-kim
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: 36 to 40 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon lemon extract
  • Zest of 1 lemon, finely grated
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 3/4 cup powdered sugar, for rolling

Instructions

  1. Beat the softened butter, cream cheese, and granulated sugar together until creamy and smooth, about 3 minutes.
  2. Scrape the bowl down once for even mixing.
  3. Beat in the eggs one at a time, then add the lemon extract and continue beating.
  4. Stir in the lemon zest with a spatula.
  5. Whisk together the all-purpose flour, kosher salt, and baking powder in a separate bowl.
  6. Add the dry mixture to the wet mixture and mix on low speed until just combined.
  7. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes.
  8. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
  9. Scoop the dough into 2 tablespoon-sized balls and roll each ball in powdered sugar.
  10. Bake for 11 to 13 minutes until the edges are set and the tops are crackled.
  11. Allow the cookies to cool completely on a wire rack before serving.

Notes

Store cooled cookies in an airtight container for up to 4 days. They can also be frozen for longer storage.

Nutrition

Find it online: https://daytasty.com/lemon-cream-cheese-cookies/