Lemon Cream Cheese Cookies
These are soft, pillowy cookies with a bright lemon flavor that doesn't overpower. The cream cheese keeps them incredibly tender and adds a subtle tang that balances the sweetness.
Ingredients
Ingredients (~18 cookies)
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 3/4 cup granulated sugar
- 1 large lemon zested
- 1/3 cup unsalted butter softened
- 1/3 cup cream cheese softened
- 1 large egg
- 1 egg yolk
- 3/4 tsp vanilla extract
- 1/2 tsp lemon extract
- 2 Tbsp fresh lemon juice
- Powdered sugar for dusting
Instructions
- Whisk together 1 1/4 cups flour, 1/2 tsp salt, 1/2 tsp baking powder, and 1/2 tsp cream of tartar in a medium bowl.
- Massage zest from 1 large lemon with 3/4 cup granulated sugar for 30-45 seconds until it resembles wet sand.
- Beat 1/3 cup softened butter, 1/3 cup softened cream cheese, and lemon sugar for 2-3 minutes until light and fluffy.
- Add 1 large egg, 1 egg yolk, 3/4 tsp vanilla extract, 1/2 tsp lemon extract, and 2 Tbsp lemon juice and mix until incorporated.
- Gradually add flour mixture and mix until just combined.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 375F.
- Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.
- Bake for 10 minutes, rotating pan halfway through, until edges are set but centers look slightly underbaked.
- Cool on baking sheet for 3-4 minutes, then transfer to wire rack.
- Dust cooled cookies generously with powdered sugar.
Notes
Keep unused dough refrigerated between batches. Cookies are best eaten same day but keep covered for 2-3 days. Makes about 18 cookies.
Did you make this recipe?Let me know how you liked it below!