Tangy Lemon Cream Cheese Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
½ cup unsalted butter, softened
02 -
¼ cup cream cheese, softened
03 -
1 cup granulated sugar
04 -
1 large egg
05 -
½ teaspoon vanilla extract
06 -
2-3 tablespoons lemon zest
07 -
3 tablespoons fresh lemon juice
08 -
2½ to 2¾ cups all-purpose flour
09 -
2 teaspoons cornstarch
10 -
1 teaspoon baking soda
11 -
¼ teaspoon salt
→ Lemon Icing
12 -
1½ tablespoons lemon juice
13 -
¾ to 1 cup powdered sugar
14 -
Extra lemon zest for garnish
# Instructions:
01 -
Cream butter, cream cheese, and sugar until fluffy. Beat in egg, vanilla, lemon zest, and juice. Mix in flour, cornstarch, baking soda, and salt just until combined.
02 -
Cover dough and refrigerate for at least 30 minutes.
03 -
Heat oven to 350°F. Roll dough into 1½ tablespoon balls and place on lined baking sheet.
04 -
Bake 10-12 minutes until edges are lightly golden. Cool 5 minutes on sheet, then transfer to wire rack.
05 -
Mix lemon juice and powdered sugar for icing. Drizzle over cooled cookies and garnish with lemon zest.
# Notes:
01 -
Can be stored at room temperature for 3 days
02 -
Dough can be frozen for up to 3 months
03 -
Add poppy seeds or white chocolate chips for variation