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Lemon Cream Cookies

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COOK TIME
10 min
TOTAL TIME
20 min
SERVINGS
12- 16 cookies

These cookies. Oh man, these cookies. These totally took me by surprise. I love chocolate, a lot. But sometimes, I just crave something fresh and clean….in a cookie. So lemon was the goal.

I’ve read a few different recipes lately that talked about using cream cheese instead of butter or a combo of the two. So I decided to try the combo with these. Because I can’t give up my butter. It just makes life happy.

These cookies are light and airy and creamy and lemony all at the same time. I was in love. I brought these to my work and Dave took these to his work and the work families approved. Since then, I’ve had 3 people ask for the recipe. These are good people, these are gooooood!

Follow me over on Facebook and Instagram @lolohomekitchen Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk I love to see what you are making!

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Lemon Cream Cookies

These cookies are light and airy and creamy and lemony all at the same time.

Prep time: 10 min  |  Cook time: 10 min  |  Total: 20 min

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Ingredients

4 ounces cream cheese, room temperature
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
Juice and zest of one lemon (about 1 tablespoon zest & 2 tablespoons juice)
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups all purpose flour
Icing Ingredients
1 1/2 cups powdered sugar
1/4 cup heavy cream
2 teaspoons lemon zest

Instructions

1. In a stand mixer, beat the cream cheese and butter on medium speed until combined and smooth. Add in the sugar and mix on medium speed for 5 minutes until fluffy.
2. Add in the egg, vanilla, zest, lemon juice, cornstarch, baking soda, and salt. Mix for 1 minute until combined, scraping the sides of the bowl as needed. Turn the mixer to low and add in the flour, mixing until just combined.
3. Cover the dough and refrigerate for at least 2 hours or longer. Once refrigerated, preheat oven to 350°F. Line a baking sheet with Silpat or parchment.
4. Remove the dough from the refrigerator and using a medium cookie scoop, scoop out balls of dough. Roll the dough into balls and place on the cookie sheet 2 inches apart.
5. Bake for 8-10 minutes or until the the bottoms just begin to turn golden. No more than 10 minutes. Transfer the cookies to a wire rack to cool completely.
6. Icing: Whisk together the powdered sugar, heavy cream, and zest until smooth. Dip the tops of the cookies into the icing, and place back on the wired rack to set.

Notes

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