Ingredients
For the best flavor, use freshly squeezed lemon juice in this lemon cookie recipe. (This is true in general, and especially for the lemon sheet cake, for instance.) Make sure to chill the dough well before rolling it into mini balls. Only take half of the dough out of the fridge at a time, and bake the lemon cookies in two batches.
Place the dough balls on the baking sheet or parchment paper with enough space between them, as they will spread in the oven. During baking, the creamy, soft cookies develop a beautiful sugar crust.
How to Make the Lemon Cookies
Let's dive into making these soft and delicious lemon cookies! Start by beating the softened butter, sugar, and cream cheese until creamy. Next, add a few drops of yellow food coloring if desired, and stir in the egg. Mix all the dry ingredients and fold them in gently along with the lemon juice.
Now, it's time to chill the sticky dough, covered, for at least 2 hours—or overnight, if possible, for even better flavor.
After chilling, preheat your oven to 350°F (175°C) and line two cold baking sheets with parchment paper. Take half of the dough from the refrigerator, then scoop small portions and roll them into balls. Roll each ball in sugar and place it on the baking sheet, leaving plenty of space between. Bake for 10-12 minutes; the cookies should still be soft. Repeat with the remaining dough.
Finally, let the cookies cool on the baking sheet, then carefully remove them, using a mini spatula if needed.
Top Tip
As tempting as it is, let the lemon cream cheese cookies cool on the baking sheet before you gently remove and enjoy them. Are you craving them yet?
Recipe Card
Lemon Cookies
Ingredients
For the dough
- 110 grams (½ cup) butter, soft
- 100 grams (⅖ cup) cream cheese, creamy and full fat
- 130 grams (¾ cup) sugar
- 3 drops food coloring, yellow, optional
- 1 egg, medium
- 230 grams (1 ⅘ cups) all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest, up to 2 teaspoons
- 1 teaspoon baking powder
For rolling
- 50 grams (⅓ cups) sugar
Instructions
- Beat the softened butter, sugar, and cream cheese until creamy. Add a little yellow food coloring if desired, then stir in the egg.
- Combine all dry ingredients, then gently fold them into the mixture along with the lemon juice.
- Cover and chill the sticky dough for at least 2 hours, or overnight for best results.
- Preheat the oven to 350°F (175°C) and line two cold baking sheets with parchment paper. Take half of the dough from the refrigerator. Roll small portions into balls with your hands, coat them in sugar, and place them on the baking sheet with plenty of space between.
- Bake for 10-12 minutes, until the cookies are soft but set. Repeat with the second half of the dough.
- Let the cookies cool on the baking sheet, then carefully remove them with a mini spatula if needed.
Notes
- The dough is quite sticky due to the cream cheese, resulting in wonderfully soft cookies that spread slightly in the oven. To prevent excessive spreading, make sure the dough is well-chilled before baking.
- For the best results, bake the dough in two batches so one half stays chilled while the other is baking. To make rolling easier, you can dust your hands lightly with sugar to reduce sticking.
Ingredient substitutions
Variations
Have you explored my cookie category on the blog? No? Then check out all my delicious cookie recipes, like the sugar yogurt cookies, grandma's easy shortbread biscuits, or my savory cheese cookies.
Bake at 175 degrees? Is that a typo?
Hi Steve, thanks for spotting this - it is 175°C / 350°F. I corrected it in the recipe.
Cheers
Jan