Irresistibly Soft Lemon Cream Cheese Cookies Recipe

Introduction

These irresistibly soft lemon cream cheese cookies offer a delightful balance of tangy citrus and creamy richness. Perfectly tender with a dusting of powdered sugar, they make a charming treat for any occasion.

Ingredients

• ½ cup unsalted butter, room temperature
• 1 (8-ounce) package cream cheese, room temperature
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 ½ cups granulated sugar
• 2 eggs, room temperature
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 cup powdered sugar, divided
• 3 teaspoons baking powder
• ½ teaspoon salt

Instructions

1. Step 1: Cream the softened butter and cream cheese in a large bowl using an electric mixer until completely smooth and fluffy, about 2-3 minutes.
2. Step 2: Add the granulated sugar, lemon zest, and lemon juice to the creamed mixture. Beat for another 1-2 minutes until well combined.
3. Step 3: Incorporate the eggs one at a time, mixing well after each addition, then add the lemon and vanilla extracts.
4. Step 4: Whisk together the flour, baking powder, salt, and ½ cup of the powdered sugar in a separate bowl until well combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated.
6. Step 6: Chill the dough for 30 minutes to make it easier to handle.
7. Step 7: Scoop the dough using a cookie scoop or tablespoon, then roll each portion into a ball and coat generously in the remaining powdered sugar.
8. Step 8: Bake for 12-15 minutes until the edges are just set but the centers still look slightly soft.

Tips & Variations

• Using room temperature ingredients helps create a smooth dough and even baking.
• For extra lemon flavor, add a little more lemon zest or a touch of lemon extract.
• Try rolling the cookie dough balls in colored sugar for a festive look.
• These cookies freeze well—freeze baked cookies in an airtight container for up to 3 months.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for a few seconds before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cream cheese for this recipe?

It’s best to use cream cheese that has been fully thawed and brought to room temperature to ensure smooth mixing and the right cookie texture.

What if I don’t have lemon extract?

If you don’t have lemon extract, you can increase the fresh lemon zest and juice slightly to maintain the lemon flavor.

Irresistibly Soft Lemon Cream Cheese Cookies Recipe

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★★★★★

4.5 from 347 reviews

These irresistibly soft lemon cream cheese cookies combine the tangy freshness of lemon with the rich creaminess of cream cheese, resulting in tender, melt-in-your-mouth treats dusted with powdered sugar. Perfectly balanced in flavor and delightfully soft in texture, they make a refreshing dessert or snack anytime.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 47-50 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter, room temperature
• 1 (8-ounce) package cream cheese, room temperature
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 ½ cups granulated sugar
• 2 eggs, room temperature
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 cup powdered sugar, divided
• 3 teaspoons baking powder
• ½ teaspoon salt

Instructions

1. Cream Butter and Cream Cheese: In a large bowl, use an electric mixer to cream the softened butter and cream cheese together until the mixture is smooth and fluffy, about 2 to 3 minutes.
2. Add Sugar and Lemon: Mix in the granulated sugar, fresh lemon zest, and lemon juice. Continue beating for another 1 to 2 minutes until everything is well combined.
3. Incorporate Eggs and Extracts: Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the lemon extract and vanilla extract for enhanced flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and half a cup of powdered sugar until evenly mixed.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until all ingredients are incorporated. Be careful not to overmix.
6. Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes. This helps firm up the dough, making it easier to handle and shape.
7. Form and Coat Cookies: Using a cookie scoop or tablespoon, portion out dough and roll each into a ball. Generously coat each dough ball in the remaining powdered sugar to create a sweet outer crust.
8. Bake the Cookies: Place coated dough balls on a baking sheet and bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are just set and the centers appear slightly soft. Remove from oven and allow to cool.

Notes

• Ensure butter and cream cheese are at room temperature to achieve a smooth batter.
• Chilling the dough helps prevent spreading and makes shaping easier.
• Do not overbake; cookies should look slightly soft in the center for a tender texture.
• Powdered sugar coating adds a delightful sweetness and texture contrast.
• These cookies can be stored in an airtight container at room temperature for up to 3 days.
• For extra lemon flavor, consider adding a light lemon glaze after baking.

Keywords: lemon cream cheese cookies, soft cookies, lemon cookies, creamy cookies, powdered sugar cookies, tangy lemon dessert