Cream Cheese Lemon Crinkle Cookies
Delightful and chewy cookies bursting with citrus flavor, perfect for any occasion.
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.
Notes
Serve these cookies at room temperature, ideal for tea parties, dessert tables, or family gatherings. Store in an airtight container for up to a week or freeze for up to three months.