The BEST EVER Lemon Cream Cheese Cookies! Better than the bakery and one of my favorite cookie treats of all time!
We’ve all gone a little crazy for these airy and chewy cookies. There’s something about that delicious lemony flavor, with hints of vanilla that have me falling hard for these cookies!
HOW TO MAKE LEMON CREAM CHEESE COOKIES:
Start with making the cookie dough.
The dough has 1/2 teaspoon of vanilla extract in it, so that you get the undertones of vanilla to ensure the lemon does not become overwhelming.
Once the dough is made, use a tablespoon measuring spoon to scoop the dough into balls. You should be able to get 18- 24 dough balls
Be careful not to over-bake them, or you’ll end up with crunchy cookies. You just want the edges to be just set when you take the cookies out of the oven. They will continue to cook on the hot cookie sheet, out of the oven.
These cookies also freeze really well! Place them in an airtight container and freeze for up to 3 months. The flavor possibilities are almond endless. Simply replace the lemon extract with whatever combination you like. For example strawberry extract would be amazing in these!
If you love cookies don’t miss this other favorite:
Best Ever Lemon Cream Cheese Cookies
Equipment
- hand mixer
Ingredients
- ½ Cup Unsalted Butter * room temperature
- 3 oz. Regular Cream Cheese * room temperature
- 1½ Cups Confectioner’s Sugar
- ½ tsp Baking Powder
- 1 Egg * room temperature
- ½ tsp Pure Vanilla Extract
- ½ tsp Pure Lemon Extract
- 1¾ Cups All – Purpose Flour
Instructions
- Heat oven to 375 degrees and line cookie sheets with parchment paper.
- Cream butter and cream cheese in mixer bowl. Slowly add sugar and beat until fluffy.
- Beat in egg, vanilla and lemon extract
- Add flour, baking powder Mix until flour is combined. DO NOT OVER MIX
- Chill dough for at least 1 hour.
- Using at least 2 Tablespoons for each cookie
- Shape into 1 inch balls
- Place on lined cookie sheet, spacing them about 1½ inches apart.
- Slightly flattening the dough balls with the back of measuring spoon or palm of hand before baking.
- Bake for 8-10 minutes, or until the edges become slightly golden brown. They should look slightly under-baked (otherwise they won’t be chewy).
- Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
- * sprinkle with powdered sugar once cooled, optional
- Cookies can be stored in an airtight container for 3-5 days. or freeze up to 3 months!
- let's eat
Any chance I could use granular sugar? I don’t have powdered …
I wouldn’t, but if you have cornstarch blend 1 1/2 cup granulated sugar and 1 1/2 teaspoon cornstarch until a fine powder, problem solved!