Lemon Cream Cheese Cookies
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The Spruce / Julia Hartbeck
Nutrition Facts (per serving) | |
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107 | Calories |
4g | Fat |
17g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 36 | |
Amount per serving | |
Calories | 107 |
% Daily Value* | |
Total Fat 4g | 5% |
Saturated Fat 2g | 12% |
Cholesterol 15mg | 5% |
Sodium 46mg | 2% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 0g | 1% |
Total Sugars 12g | |
Protein 1g | |
Vitamin C 1mg | 5% |
Calcium 14mg | 1% |
Iron 0mg | 2% |
Potassium 18mg | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These bright and refreshing lemon cookies are tender and soft and finished with a vibrant citrus icing. Cream cheese gives these cookies amazing flavor and texture, and the lemon zest, juice, and extract add a nice lemon zing. Bake up a batch anytime you're craving a sweet treat with a little tang—they're incredibly easy to prepare and will disappear in a flash.
Click Play to See These Lemon Cream Cheese Cookies Come Together
Ingredients
For the Cookies:
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2 cups (9 ounces) all-purpose flour
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1 teaspoon baking powder
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8 tablespoons (4 ounces) salted butter, softened
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4 ounces (1/2 block) cream cheese, room temperature
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1 1/4 cups granulated sugar, plus more for flattening cookies
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1 large egg
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1 tablespoon lemon zest
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2 tablespoons fresh lemon juice
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1/2 teaspoon lemon extract
For the Icing:
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1 1/2 cups confectioners' sugar
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3 tablespoons fresh lemon juice
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2 to 3 teaspoons lemon zest, plus more for garnish
Steps to Make It
Make the Cookies
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Gather the cookie ingredients.
The Spruce / Julia Hartbeck
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Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
The Spruce / Julia Hartbeck
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In a medium bowl, combine the flour with the baking powder. Set aside.
The Spruce / Julia Hartbeck
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In a large mixing bowl with an electric mixer, beat the butter and cream cheese until light, about 1 minute.
The Spruce / Julia Hartbeck
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Add the sugar and beat for about 3 minutes, until light and fluffy.
The Spruce / Julia Hartbeck
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Beat in the egg and the lemon zest.
The Spruce / Julia Hartbeck
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Stir in the flour mixture, the lemon juice, and lemon extract. Beat until well blended.
The Spruce / Julia Hartbeck
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Using a small cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheets.
The Spruce / Julia Hartbeck
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Coat the bottom of a glass with sugar and flatten each cookie mound just slightly.
The Spruce / Julia Hartbeck
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Bake for 10 to 12 minutes, until the bottoms are lightly browned.
The Spruce / Julia Hartbeck
Make the Icing
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Gather the icing ingredients.
The Spruce / Julia Hartbeck
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While the cookies are baking, make the icing. In a bowl, combine the confectioners' sugar, lemon juice, and 2 to 3 teaspoons lemon zest (to taste). Stir until well blended.
The Spruce / Julia Hartbeck
Finish the Cookies
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Place the cookies on racks to cool slightly. Drizzle each cookie with a scant teaspoon of lemon icing. Garnish with additional lemon zest if desired.
The Spruce / Julia Hartbeck
How to Store
Although they contain cream cheese, these cookies can be kept at room temperature. When stored in an airtight container they will stay fresh tasting for up to five days. For longer storage, you can place in the freezer, well wrapped, where the cookies will last one month.