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Soft Lemon Cookies

January 16, 2017

Not sure how I came across these ones, but I was intrigued by the cream cheese.  My favorite chocolate chip cookie recipe is made with cream cheese so I thought these would be good as well.  They were nice a soft.  I modified the original glaze to include cream cheese as well and was hoping it would set more like a frosting, but it did not.  Next time I might go for a straight up cream cheese frosting instead.

Difficulty: Easy
Prep Time: 30 min
Cook Time: 7 min
Chill Time: 3 hours
Total Time: 4 hour
Yield: 24 cookies
Taste: Good

INGREDIENTS:

Cookies
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons lemon zest
3 tablespoons lemon juice
2 1/2 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt

Glaze (note, I would modify this next time reducing sugar and increasing cream cheese)
2 tablespoons lemon juice
1 cup powdered sugar
1/4 cup cream cheese, softened

PROCEDURE:

1) Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute. Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes.

2) Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour. Mix to combine until the dough starts to form like a ball.

3) Cover and refrigerate dough at least 2-3 hours or up to a few days.

4) Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper. Using a cookie scoop, scoop about 1 1/2 tablespoon cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet.Bake for 7-10 minutes, until the bottoms become lightly golden brown.  Once removed from oven and while still hot slightly press down if desired. Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don’t bake them much longer.

5) To make the glaze, combine powdered sugar, lemon, and cream cheese together in a small bowl. Whisk fast until ingredients are combined with no lumps. Dip cookies upside down into icing or drizzle icing over the top and allow to harden.  Note next time I would make a more frosting-like topping by using more cream cheese and less sugar here.


Source: http://www.swankyrecipes.com/soft-lemon-cream-cheese-cookies.html

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