Lemon Cream Cheese Cookies 

Lemon Cream Cheese Cookies

 

 These Lemon Cream Cheese Cookies are incredibly soft and delicious and special for those who like lemon flavor made with lemon zest and freshly squeezed lemon juice, lemon cream cheese cookies are easy but do require chilling time. Adding the cream cheese makes the dough thicken and incredibly soften, butter adds smoothness and richness but the important thing is to make both butter and cream cheese thaw at room temperature if you have no time to thaw them, then microwave for 30 seconds to make soften instantly, make these cookies in summers are the best desert ever you have made.

Ingredients:

2 1/2 cup AP flour
2 tbsp cornstarch
1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
1 egg
1 cup granulated sugar
3 tbsp lemon juice
3 tbsp lemon zest
1/2 tbsp vanilla extract
1 tsp baking soda
1/4 tsp salt

Lemon Icing:

1 cup powdered sugar
1 1/2 tbsp lemon juice

Instructions:

In a bowl using the electric mixer fitted with the paddle attachment combine the butter and cream cheese for about 1 minute. Add granulated sugar mix to combine, on medium to high speed combine egg and vanilla extract until the mixture becomes light and fluffy.

Now sift the flour, cornstarch, baking soda, and salt, add the dry ingredients to wet ingredients into 2 parts lastly add the lemon juice, and lemon zest mix to combine till the dough starts to form the ball.
Cover and refrigerate the dough for about 3-4 hours or you can keep the dough in the refrigerator for 2-3 days bake freshly as you need, 

Preheat the oven to 350 degrees F. prepare the baking sheet lined with parchment paper or spray the nonstick cooking spray, using the tablespoon or cookies scoop to drop the ball on the tray apart 1inch gap. You can also use your hand to form the cookies, 

Bake for about 10-15 minutes if cookies look under-cooked continue 5-10 minutes extra baking this may happen due to different types of oven. Let the cookies cool completely before transferring cookies,  will be hardened within 3-4 hours.

Note:

Using hands to form the cookies is the best and take 1 1/2 tablespoon of dough for the perfect shape, bake for about 10-15 minutes for foolproof baking. Thaw the cream cheese and butter at room temperature or microwave for 30 seconds for making the butter instant soften.

Making the Glaze:

To make the glaze combine the sugar and lemon juice or water in a bowl whisk till the icing is smooth drizzle over or dung in the cookies upside down in the icing or cover the whole cookies in the icing.