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  • Crys Vaughn

Lemon Cream Cheese Cookies

Recipe by: Crys Vaughn @CrysKitchen

Ingredients

  • ½ Cup Unsalted Butter * room temperature

  • 3 oz. Regular Cream Cheese * room temperature

  • 1½ Cups Confectioner’s Sugar

  • ½ tsp Baking Powder

  • 1 Egg * room temperature

  • ½ tsp Pure Vanilla Extract

  • ½ tsp Pure Lemon Extract

  • 1¾ Cups All – Purpose Flour

Now Let's Bake

  • Heat oven to 375 degrees and line cookie sheets with parchment paper.

  • Cream butter and cream cheese in mixer bowl. Slowly add sugar and beat until fluffy.

  • Beat in egg, vanilla and lemon extract

  • Add flour, baking powder Mix until flour is combined. DO NOT OVER MIX

  • Chill dough for at least 1 hour.

  • Using at least 2 Tablespoons for each cookie

  • Shape into 1 inch balls

  • Place on lined cookie sheet, spacing them about 1½ inches apart.

  • Slightly flattening the dough balls with the back of measuring spoon or palm of hand before baking.

  • Bake for 8-10 minutes, or until the edges become slightly golden brown. They should look slightly under-baked (otherwise they won’t be chewy).

  • Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.

  • Sprinkle with powdered sugar once cooled, optional

  • Cookies can be stored in an airtight container for 3-5 days. or freeze up to 3 months!

Let's Eat, 🖤Crys Find more recipe on Instagram @Crys_Kitchen



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