Soft Lemon Cream Cheese Cookies
Soft Lemon Cream Cheese Cookies are irresistibly tender with a zesty burst of candied lemon, perfect for any occasion and easy to make with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 22-25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter, softened
- 4 ounces (113 grams) cream cheese, softened
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup chopped zesty candied lemon pieces
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- Whisk together dry ingredients: sift or whisk 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a large bowl.
- Cream butter and cream cheese: Using an electric mixer, beat ½ cup softened unsalted butter and 4 ounces softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add sugars: Gradually add ¾ cup granulated sugar and ¼ cup packed light brown sugar. Beat until pale and fluffy, about 3-4 minutes.
- Incorporate egg, vanilla, lemon zest, and juice: Beat in 1 large egg, 1 teaspoon pure vanilla extract, 2 tablespoons fresh lemon zest, and 2 tablespoons fresh lemon juice.
- Combine wet and dry: Slowly add the dry flour mixture to the wet ingredients in two additions, mixing on low speed until just combined. Avoid overmixing.
- Fold in candied lemon pieces: Gently fold in ½ cup chopped zesty candied lemon pieces with a spatula.
- Scoop the dough: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on prepared baking sheets (1.5-tablespoon scoop recommended).
- Bake: Place baking sheets in the oven and bake for 12-15 minutes, or until edges are lightly golden but centers still look soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure butter and cream cheese are fully softened to avoid lumps. Do not overmix after adding flour to keep cookies tender. Chill dough for 15 minutes if batter feels too soft. Avoid zesting the white pith of lemons to prevent bitterness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14
- Sodium: 110
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 2
Keywords: lemon cookies, cream cheese cookies, soft cookies, zesty lemon, candied lemon, easy cookies, lemon dessert