Best Lemon Cream Cheese Cookies Recipes

LEMON CREAM CHEESE COOKIES

Steps:

• Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl with an electric mixer on medium, beat together the butter and half the cream cheese until combined, about 2 minutes. Beat in the granulated sugar and 4 teaspoons lemon zest until creamy, 1 to 2 minutes more. Beat in the egg until combined. Add flour mixture and beat until combined.
• Line two rimmed baking sheets with parchment paper. Portion the dough into 2-tablespoon scoops and arrange them on the sheets at least 1 1/2 inches apart.
• Bake, rotating halfway through baking, until the cookies are puffed and set and just beginning to turn golden, 10 to 12 minutes. Transfer baking sheets to wire racks until cookies are completely cooled.
• Meanwhile, prepare the optional glaze: Whisk together the remaining cream cheese with the confectioners' sugar, milk and 1 1/2 tablespoons lemon juice until smooth. Add additional lemon juice or milk until mixture forms the proper consistency for a glaze. Drizzle over cooled cookies. Let cookies stand at room temperature until the glaze has set. Store in an airtight container at room temperature for up to one week or in the freezer for a month.

LEMON SANDWICH COOKIES (W/ LEMON CREAM CHEESE FILLING)

Steps:

• To make cookies, preheat oven to 350°F
• In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
• With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
• Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
• Wrap and chill until firm, about 1 hour (and up to 3 days).
• Unwrap dough; place on a lightly floured piece of parchment or waxed paper.
• With a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
• Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
• (Re-roll scraps once, chilling if too soft).
• Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
• Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
• For the filling, in a small bowl, mix cream cheese and zest until smooth.
• Gradually add 1 cup of icing sugar, mixing until smooth.
• Mix in remaining sugar as necessary to create a firm but spreadable filling.
• To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.

CREAM CHEESE-LEMON SPRITZ COOKIES

Steps:

• 1. Preheat oven to 375F
• 2. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, lemon zest, and lemon juice; mix well.
• 3. Sift together flour, baking powder and salt into a medium bowl mix into butter mixture on low speed.
• 4. Line a baking sheet with parchment paper. Place small amount of the dough in a pastry bag fitted with a large star tip. Holding tip very close to the surface, pipe a 2 inch rosette onto baking sheet. Refill pastry bag as needed with remaining dough. (If your dough feels too stiff to pipe, you can scoop the dough with a small cookie scoop, and roll into balls and flatten with the greased bottom of a glass cup)
• 5. Bake cookies until golden brown on the bottom, about 12 minutes.
• 6. Combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake to mix.
• 7. When the cookies are removed from the oven and while they are still hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

LEMON CREAM CHEESE COOKIES

Steps:

• Pre-heat oven to 375.
• Beat cream cheese and butter until light and fluffy.
• Mix in 1/2 of the cake mix, the egg and the vanilla until smooth.
• Stir in remaining cake mix.
• Drob by teaspoons.
• on ungreased cookie sheet.
• Bake 8-10 minutes.

LEMON CREAM CHEESE CUTOUT COOKIES

Steps:

• Stir together flour, spices, and salt. In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined. Beat in milk and lemon peel. Add dry ingredients, beating at low speed just until combined. Chill, covered, for 2 to 3 hours or until firm. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters.
• Place on ungreased cookie sheets. Bake in a 350°F oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on wire racks.
• If desired, in a medium mixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) Spread over cookies. (When not using, keep icing tightly covered to prevent drying.)
• *Note: One brand of meringue powder is Wilton. Look for the powder at kitchen, cake-decorating, and crafts shops.

GLAZED LEMON-CREAM CHEESE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Sift cake flour, all-purpose flour, baking powder, and salt together in a medium bowl.
• Combine butter, cream cheese, white sugar, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until light and fluffy, 4 to 5 minutes. Mix in egg and egg yolk until incorporated. Add lemon juice, lemon zest, and vanilla extract; mix to combine. Slowly add flour mixture until just incorporated; batter will be thick and sticky. Scoop dough with a small cookie scoop and drop 1 inch apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 11 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool. Repeat with remaining dough.
• While cookies are baking, whisk together cream cheese, milk, lemon juice, and lemon zest for the glaze in a small bowl until no lumps remain. Slowly whisk in powdered sugar until glaze is runny in consistency. Hold each warm cookie upside down and dip and twist in the glaze. Shake off excess glaze, and place cookie upright on a cooling rack. Repeat with remaining cookies and glaze.

CREAM CHEESE LEMON COOKIES

Steps:

• Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
• Mix in granulated sugar. Add egg, and lemon zest and juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
• Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough.
• Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar.

LEMON CREAM CHEESE CAKE MIX COOKIES

Steps:

• Preheat oven to 350°. Prepare baking tray lining with parchment paper or silicone baking mat. Set aside.
• In a mixing bowl combine softened cream cheese and butter. Beat until fluffy using an electric mixer.
• Add in the egg, beating until combined. Add in the lemon juice and lemon zest, mix until incorporated.
• Add in the white cake mix, mix until combined.
• Using a cookie scoop, scoop onto the prepared baking tray.
• Bake approximately 9-11 minutes, just until the edges are firm. The cookies may appear underbaked, which is simply due to the texture.
• Remove from oven and allow to cool completely on the baking pan prior to storing or serving.

PHILADELPHIA CREAM CHEESE-LEMON THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F.
• Beat together cream cheese and butter with an electric or hand mixer until light and fluffy.
• Beat in powdered sugar, lemon juice, vanilla extract and yellow food coloring and mix until well incorporated.
• Transfer to a large freezer bag or piping bag and refrigerate until ready to use.
• Divide sugar cookie dough into 32 (1/2-oz.) portions and roll each into ball.
• Place balls of dough, 3 inches apart, on baking sheets lined with parchment paper.
• Press your thumb into the top of each ball to create an indentation to fill with frosting after baking.
• Bake for 11 to 12 minutes until edges are lightly browned.
• Cool completely on a wire rack before frosting.
• Cut the corner off of your freezer bag or piping bag and top each cookie with a tablespoon of the chilled cream cheese frosting. Serve immediately.

LEMON CREAM CHEESE COOKIES

Steps:

• Cream together butter and cream cheese until light and fluffy.
• Gradually add sugar and beat hard. Stir in vanilla, lemon juice, and lemon zest. Add flour, mixing well. Stir in nuts.
• Push small amount from spoon onto a greased baking sheet. Bake at 300 degrees for 20-25 minutes or until delicate brown. While hot, roll in powdered sugar.

SUMMER TIME LEMON-CREAM CHEESE COOKIES

Steps:

• set oven at 350, lay down parchment paper onto cookie sheets. When dough is pliable, use hands to break the dough up.
• Mix in cream cheese, flour and 2 tsp lemon zest. Shape into 36-1" balls. Place balls on baking sheets. Bake 12-14 mins or until edges are light golden brown. Let cookies cool.
• In medium bowl, stir powdered sugar w/ lemon juice until smooth. Frost cookies. Sprinkle cookies w/remaining lemon zest. Very refreshing cookies!!