Lemon Cream Cheese Cookies
Yield: About 40 cookies when made small
Cook Time: 5-7 minutes per batch
Tips: Only bake until the cookies turn light golden brown on the bottoms. To test, remove cookies from oven and lift one cookie with a spatula, then push the cookie slightly over the edge of the spatula to see the bottom of the cookie. Be careful not to overbake.
These Lemon Cream Cheese Cookies are chewy little cookies with a texture and
flavor similar to sugar cookies. What makes these cookies differ from traditional sugar cookies is the addition of cream cheese to the batter, giving them a slightly more dense and creamy texture. These cookies can be made into little cookies as shown in the photo above, or into larger cookies like Sugar Cookies.
Just like sugar cookies, these cookies are made by coating balls of cookie dough with granulated sugar, then coating the balls by rolling them in granulated sugar, giving them that delightful crunchy and sparkling coating. These Lemon Cream Cheese cookies should be stored in an air-tight conteainer, and as with most cookies are best if eaten within 5 days.
Just like sugar cookies, these cookies are made by coating balls of cookie dough with granulated sugar, then coating the balls by rolling them in granulated sugar, giving them that delightful crunchy and sparkling coating. These Lemon Cream Cheese cookies should be stored in an air-tight conteainer, and as with most cookies are best if eaten within 5 days.
Recipe▼
Ingredients
- Cookies
- 4 oz. cream cheese, softened
- 1 1/4 cups sugar, divided
- 2 egg whites
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teapoon ground cardamom
- Icing
- 3/4 cup sifted confectioner's sugar
- 3 teaspoons skim milk
- 1/4 teaspoon vanilla extract
Directions
Cookies
In an electric mixer bowl, beat cream cheese, butter and 1 cup of the sguar until fluffy and well-blended. Add egg whites, lemon zest and extracts, and beat again until smooth.
In a separate mixing bowl, whisk together flour, baking powder and cardamom. Add dry ingredients to cream mixtur e and mix on low speed until well-blended.
Preheat oven to 350° F. Place remaining 1/4 cup of sugar in a small bowl. Roll cookie dough balls in sugar, then place 2 inches apart on baking sheets sprayed with nonstick cooking spray. Flatten cookie dough balls with the bottom of a glass (bottom of glass must be flat), dipping the bottom of the glass in the sugar before flattening each cookie.
Bake for 5-7 minutes or until bottoms of cookies turn light golden in color. (Note: Tops of cookies will not brown, so be careful not to over cook. To check the bottom of a cookie, simply scoop up one cookie with a thin metal spatula, push the cookie slightly over the edge of the spatula and look underneath the cookie.)
Once baked, transfer cookies to a wire cooling rack to cool completely. Drizzle with icing using a spoon or baker's icing tool.
Icing
In a small mixing bowl, whisk together all ingredients. To thin icing, add a few drops of milk; to thicken icing, add a small amount of powdered sugar until desired drizzling consistency is reached.
