Cream Cheese Lemon Cookies
Delightfully soft and bursting with citrusy brightness, these Cream Cheese Lemon Cookies are the perfect blend of tangy and sweet. Made with cream cheese for an irresistibly tender texture, these cookies feature fresh lemon zest and juice to create a vibrant, zesty flavor in every bite. Lightly dusted with powdered sugar for a touch of sweetness, they’re as visually appealing as they are delicious. Quick and easy to prepare in just under 30 minutes, these cookies are a must-bake for lemon dessert lovers. Perfect for spring gatherings, afternoon tea, or as a refreshing treat anytime, these cookies will brighten up any occasion!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 4 ounces Cream cheese, softened
- 1 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 tablespoons Lemon zest (from about 1 large lemon)
- 1 tablespoons Fresh lemon juice
- 0.5 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, lemon zest, and fresh lemon juice to the butter mixture. Beat until combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a cookie scoop or a tablespoon, scoop portions of dough and roll them into 1-inch balls with your hands.
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Using the bottom of a glass or your palm, slightly flatten each dough ball to about 1/2-inch thickness.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just set and the tops appear slightly dry. Avoid overbaking to keep the cookies soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, dust the tops with powdered sugar for a light, sweet finish. Optionally, zest a bit more lemon over the tops for extra flavor.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 480.3 g | 175% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 264.9 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 208 mg | 16% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
