Lemon and cream cheese… what could be better than that? in Lemon Cookies with Cream Cheese Frosting Combine a refreshing citrus flavor with a rich, creamy texture. They’re light and bright and both the cookies and frosting have refreshing lemon zest and lemon juice.
I can’t get enough of anything lemon flavored. a lot like these Lemon Blueberry Crumble Bars And Gluten Free Lemon Bars, This lemon cookie recipe is light, fresh, and just like dessertThat’s why I knew we had to make lemon cookies cream cheese frosting – a combination that will definitely make your taste buds dance with joy.
This lemon cookie recipe is easy to make. You just have to be patient and let the cookies cool for a few hours. other than that, Make it like any other cookie recipeAlso make a homemade cream cheese frosting that’s simple delightful,
Creaming the butter and sugar for 5 minutes is a step that seems unnecessary, but when it’s done, the result is a light and airy cookie with a crunchy crust. The creaming process introduces air into the dough, which helps the cookies rise and rise when baking. It also helps distribute the ingredients evenly for a more consistent texture.
Don’t leave the dough in the fridge!
Keeping the dough in the refrigerator makes it hard, which makes it easier to roll out after adding powdered sugar. If you skip this step, the dough will become extremely sticky and difficult to roll out.
It may also take more time to cook, otherwise it will break. Refrigerating the dough also allows the flavors to meld together, resulting in a more delicious cookie!
hearth and hands
standing mixer
This Hearth & Hand standing mixer is our favorite!
If you don’t have vanilla extract, almond extract is a great substitute. You can also use vanilla beans, which will give the cookies a more intense vanilla flavor.
Delicious Addition to These Lemon Cookies
These lemon cookies will stay fresh longer in an airtight container at room temperature 5 daysAfter that, they may start to dry out and lose their freshness.
Can you freeze lemon cookie dough?
Yes, you can freeze the dough for later use. Only shape the dough into a ball And Place on a lined baking sheet. Freeze until solidThen Transfer to a freezer-safe bag or container. Frozen dough balls can be baked straight from frozen – just add an extra minute or two to the baking time.
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Place all dry ingredients in a bowl. Mix to combine and set aside.
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Add butter and brown sugar to the bowl of a stand mixer. Beat together on low/medium speed for 5 minutes. It should be light and fluffy when cooked. Make sure to scrape the sides throughout the beat time.
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Next, add the egg, vanilla and lemon juice to the creamed butter and sugar. Mix until combined.
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Add lemon juice and mix until combined.
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Gradually add the dry ingredients to the wet ingredients and mix until completely combined. Make sure there are no flour clumps at the bottom of the mixing bowl.
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Transfer the cookie dough to an airtight container and refrigerate for at least 2 hours or overnight.
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Preheat oven to 350℉ and line a baking sheet with parchment paper.
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Scoop out the cookies with a 2 tablespoon scoop and roll them into a ball. Because these cookies spread a little more than others, we like to bake 6 cookies on a baking sheet.
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Bake for 9-11 minutes.
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Let rest for 5 minutes before transferring to a cooling rack. Let the cookies cool completely.
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Prepare frosting. Place the cream cheese and butter in the bowl of a stand mixer. Beat together until well mixed and fluffy. If the cream cheese and butter are not hot enough, lumps may form when whipped together. If so, whip for another minute.
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Next, add vanilla, lemon juice, lemon peel and powdered sugar to the bowl. Starting on low speed, mix together until well mixed. The speed can be increased after adding sugar.
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Store in an airtight container and refrigerate until ready to use.
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Frost each cookie and garnish with lemon peel.
- Refrigerating the dough helps it harden, making it easier to roll out after adding the powdered sugar. If you skip this step the dough will become extremely sticky and difficult to roll out. They may also take longer to cook otherwise they will fall apart.
- Almond extract can be used in place of vanilla extract.
- Creaming the butter and sugar for 5 minutes is a step that seems unnecessary, but when it’s done the result is a light and airy cookie with a crunchy crust.
Calories: 251 kilo calories, Carbohydrates: 29 Yes, Protein: 2 Yes, thick: 14 Yes, Fiber: 0.4 Yes, Sugar: 20 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography: The photos in this post are by Erin from The Wooden Skillet.
