Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Cream Cheese Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 73 reviews

These Lemon Cream Cheese Cookies are soft, tangy, and infused with bright lemon flavor. The rich cream cheese dough is tender and slightly tangy, while the lemon sugar coating adds a sweet, zesty crunch. Perfect for a refreshing treat, these cookies are rolled thin, folded multiple times with lemon sugar layering, and baked until beautifully golden and puffed. Ideal for lemon lovers seeking a unique and delightful dessert.

  • Total Time: 50-55 minutes
  • Yield: About 18-24 cookies depending on dough thickness and cutter size

Ingredients

Lemon Sugar

  • 3 tablespoons sugar
  • Zest of 1 lemon

Lemon Cream Cheese Cookie Dough

  • 1/2 package cream cheese (125 g)
  • 1/4 cup unsalted butter
  • Zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 1 tablespoon sugar
  • 3/4 cup + 1/8 cup all-purpose flour (additional flour for dusting and rolling as needed)
  • 1 teaspoon baking powder

Instructions

  1. Make Lemon Sugar: Mix 3 tablespoons sugar and the zest of 1 lemon very well until fully combined. Using your fingers helps incorporate the zest evenly into the sugar.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
  3. Mix Dough Base: In a medium bowl, combine 125 g cream cheese and 1/4 cup unsalted butter. Mash together with a fork until smooth and well blended.
  4. Add Remaining Ingredients: Add the zest of 1/2 lemon, juice of 1/2 lemon, 1 tablespoon sugar, 3/4 cup plus 1/8 cup flour, and 1 teaspoon baking powder to the bowl. Stir until a soft dough forms.
  5. Knead Dough: Turn the dough onto a floured surface and knead gently a few times until it becomes smoother. It may not be completely smooth but will come together when rolled.
  6. Roll Dough: Flour your rolling pin and roll the dough out to about 1/4 inch (0.5 cm) thickness, adding more flour as needed to avoid sticking. You may need to add an extra 1/8 to 1/4 cup flour during rolling.
  7. Cut Cookies: Using a 2.5 inch (7 cm) round cookie cutter, dipped in flour to prevent sticking, cut out circles of dough. Re-roll scraps to cut more shapes.
  8. Coat Cookies with Lemon Sugar – Option 1: Dip each dough circle in lemon sugar on one side, pressing gently for the sugar to adhere. Fold in half with sugar inside, dip the half-moon shape sugar-side down into lemon sugar, then fold in half again to form a triangle with sugar inside. Finally, dip the triangle into lemon sugar on one side and place sugar side up on the prepared baking sheet.
  9. Coat Cookies with Lemon Sugar – Option 2: Spread lemon sugar thinly on a large plate. Lightly brush or dip each dough circle with lemon juice, then immediately dip into the lemon sugar to ensure it sticks. Be careful to spread sugar widely to prevent lemon juice from melting it prematurely.
  10. Bake: Bake the cookies on the parchment-lined baking sheet for 30-35 minutes until golden and puffed. Remove from oven and let cool before serving.

Notes

  • If the lemon sugar doesn’t stick well, try pressing it gently with your fingers to help it adhere.
  • Adding lemon juice before dipping cookies in sugar enhances sugar adhesion but watch for sugar melting; spread sugar thinly and replenish as needed.
  • You can re-roll and cut out leftover dough scraps to maximize batch size.
  • Ensure dough is not over-floured or rolled too thick for best texture in cookies.
  • Store cookies in an airtight container to keep them fresh and maintain crispness of lemon sugar coating.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/lemon-cream-cheese-cookies-recipe/