Cream Cheese Lemon Crinkle Cookies are a delightful treat for anyone who loves a burst of citrus flavor combined with a soft, chewy texture. These cookies are perfect for any occasion, whether you’re looking to impress guests at a gathering or just satisfy your own sweet tooth. The combination of cream cheese and lemon gives these cookies a unique richness and refreshing taste that sets them apart from traditional cookies. Plus, they are simple to make, and the crinkly, powdered sugar coating adds a charming touch!
How to Make Cream Cheese Lemon Crinkle Cookies
Ingredients:
- 1/4 cup butter, softened
- 1/4 cup cream cheese, softened
- 1 cup granulated sugar
- 1 egg
- 3 tablespoons lemon zest (about 3 large lemons)
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 cup powdered sugar
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, cream together the softened butter and cream cheese until the mixture is light and fluffy.
- Add in the granulated sugar and beat until everything is well combined and fluffy.
- Crack in the egg and continue to mix until fully incorporated.
- Stir in the lemon zest and fresh lemon juice until mixed well.
- Add the salt, all-purpose flour, cornstarch, and baking soda. Mix everything until combined and you have a smooth dough.
- Scoop the dough into 1-inch or 2-inch balls and roll them in powdered sugar until they’re completely coated.
- Place the dough balls on a parchment-lined baking sheet and bake for 12-13 minutes.
- Once baked, allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy these delicious cookies!
How to Serve Cream Cheese Lemon Crinkle Cookies
Serve these cookies on a beautiful plate at room temperature. They are ideal for tea parties, dessert tables, or casual family gatherings. You can also pair them with a glass of cold milk or a warm cup of tea or coffee for an extra treat.
How to Store Cream Cheese Lemon Crinkle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. If you want to keep them longer, you can freeze them. Just place them in a freezer bag, and they can last for up to three months.
Tips to Make Cream Cheese Lemon Crinkle Cookies
- Make sure your butter and cream cheese are at room temperature for easier mixing.
- Don’t skip the powdered sugar coating; it gives the cookies their signature look and adds sweetness.
- For an extra lemony flavor, you can increase the lemon zest to 4 tablespoons.
Variation
If you’re looking to mix things up, try adding chocolate chips or white chocolate chunks to the cookie dough for a different flavor and texture. You can also experiment with different citrus zests, like orange or lime, for a unique twist on these cookies.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but it may slightly change the texture of the cookies.
2. How can I tell when the cookies are done baking?
The cookies will be slightly golden on the edges and will look set in the center. They may still appear soft but will firm up as they cool.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for a few minutes before scooping and rolling into balls.
Cream Cheese Lemon Crinkle Cookies
Ingredients
Cookie Base
- 1/4 cup butter, softened Must be at room temperature
- 1/4 cup cream cheese, softened Must be at room temperature
- 1 cup granulated sugar
- 1 large egg
- 3 tablespoons lemon zest (about 3 large lemons) For extra lemony flavor, increase to 4 tablespoons
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
Coating
- 1/2 cup powdered sugar For rolling the cookie balls
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, cream together the softened butter and cream cheese until the mixture is light and fluffy.
- Add in the granulated sugar and beat until everything is well combined and fluffy.
- Crack in the egg and continue to mix until fully incorporated.
- Stir in the lemon zest and fresh lemon juice until mixed well.
- Add the salt, all-purpose flour, cornstarch, and baking soda. Mix everything until combined and you have a smooth dough.
Baking
- Scoop the dough into 1-inch or 2-inch balls and roll them in powdered sugar until they’re completely coated.
- Place the dough balls on a parchment-lined baking sheet and bake for 12-13 minutes.
- Once baked, allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
