Lemon Cream Cheese Cookies

These Super Soft Lemon Cookies are simple, lemony and incredibly tender. The secret? Cream cheese! Once baked top with a dusting of powdered sugar and prepare to fall in love.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, citrus, cookies, cream cheese, lemon, lemony cookies

Prep Time 20

Cook Time 20

Chill Time 1

Total Time 1 40

Servings cookies

Calories 108

Author Laurie McNamara

Ingredients

1¾ cup unbleached all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 cup granulated sugar
1 lemon zested
1/2 cup unsalted butter (1 stick) softened
1/2 cup cream cheese (4 ounces) softened
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 lemon juiced (about 2 tablespoons)
powdered sugar for dusting

Instructions

In a bowl, whisk together flour, salt, baking powder and cream of tartar. Set aside.
Combine lemon zest with granulated sugar. Use your fingers to massage the sugar into the zest. Stop once the sugar resembles wet sand.
In a larger bowl, add softened cream cheese, unsalted butter and lemon sugar. Mix until light and fluffy.
Next add in the whole egg plus an egg yolk, vanilla, lemon extract and juice of 1/2 a lemon. Mix until incorporated.
Gradually add in the flour mixture. Mix until the flour is just combined. Scrape down the sides and bottom of the bowl as you go.
Cover and refrigerate for 1 hour.
Once chilled, preheat your oven to 375°
Use a metal scoop to measure out the cookie dough. Place 12 scoops of cookie dough 2-inches or so apart on a cookie sheet lined with parchment or a silicone baking mat.
Keep unused dough refrigerated between batches, otherwise the cookies will spread more while baking.
Bake for 10 minutes, rotate the pan halfway through baking.
Remove and let cool slightly before transferring to a wire rack to cool completley.
Once cooled, dust with powdered sugar.

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