I have made these cookies at least 12 times within the year. Rolled in sugar sprinkles, or drizzled with a lemon glaze, these lemon cookies are simply divine. Soft, chewy, speckled with lemon zest, a delicious cookie to add to your list. It seems like my recipes dance around the same category huh? Cookies, cupcakes, muffins, breads, brownies … Guess I have more of a sweet tooth than I would ever like to admit! Sorry folks!
The recipe is from craving chronicles, I stumbled across it after googling through tons of lemon cookie recipes last year. This one seemed to of fit the bill. I’ve had relatives use the same recipe and rave at the results, and how fool-proof they are. I altered the recipe a bit here and there, more lemon zest + juice for zing, and omitting the oil for all butter. Because more butter is always better.
- 2 1/4 cup unbleached all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup sugar
- zest of 2 lemons
- 2 oz softened cream cheese (cut into small chunks)
- 3/4 cup melted butter
- 1 egg
- 3 Tbsp lemon juice
- 1 tsp vanilla
- sugar sprinkles for rolling
Pre heat the oven to 350* Line two large cookie sheets with parchment paper
In one medium bowl, whisk together the flour, baking soda + powder, and salt.
In a second bowl, mix together the sugar and lemon zest. Add the 2 oz of cream cheese, and pour the warm melted butter on top, helping to softened the cream cheese even further. Stir everything together. Add one egg, stir. Then add the lemon juice, and vanilla, stirring until everything is blended together.
Last but not least, slowly add the dry ingredients into the wet. Mix until the dough forms. Scoop one cookie at a time with a small cookie scoop, roll into a ball, and then roll the dough ball into the sugar sprinkles. Place onto the baking sheet. Finish your rolling until, placing each cookies 1 1/2 inches apart and bake at 350* for 11 -13 minutes. The bottoms should be barely golden. Place onto a cookie sheet to let them cool. Store in an airtight container.