sorry you’re having trouble. Here is the recipe!
Cookies:
2¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1¾ cups granulated sugar
1 egg + 1 egg yolk
8 ounces plain cream cheese
1 teaspoon vanilla extract
zest of 1 lemon
3 tablespoons fresh lemon juice
Lemon Glaze
2 cups powdered sugar
3-4 tablespoons fresh lemon juice (I used 3)
1 teaspoons vanilla
1½ teaspoons lemon zest
1-2 teaspoons water (only need if the icing is too thick)
Instructions:
Preheat oven to 375 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
In a bowl mix flour, baking powder, and salt; set aside
In a stand alone mixer fitted with a paddle attachment, cream butter, sugar and cream cheese. Add eggs, vanilla, lemon juice and lemon zest. Mix, scraping down the sides of the bowl as necessary.
Add flour mixture a little at a time until incorporated. Dough will be sticky, refrigerate for at least 30 minutes.
Measure 1½ tablespoons of dough and drop on cookie sheet. Bake for 14-16 minutes (mine baked for 15). Cookies will be puffy. Cool completely on a cooling rack.
To make the glaze, whisk all ingredients in a bowl, except water. If glaze seems too thick, add a little water. Drizzle on top of cooled cookies and let sit until glaze sets.
Notes
Dough is sticky – wet fingers with water to make it easier to roll into dough balls.
Nothing works from my phone to find lemon cream cheese cookies
sorry you’re having trouble. Here is the recipe!
Cookies:
2¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1¾ cups granulated sugar
1 egg + 1 egg yolk
8 ounces plain cream cheese
1 teaspoon vanilla extract
zest of 1 lemon
3 tablespoons fresh lemon juice
Lemon Glaze
2 cups powdered sugar
3-4 tablespoons fresh lemon juice (I used 3)
1 teaspoons vanilla
1½ teaspoons lemon zest
1-2 teaspoons water (only need if the icing is too thick)
Instructions:
Preheat oven to 375 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
In a bowl mix flour, baking powder, and salt; set aside
In a stand alone mixer fitted with a paddle attachment, cream butter, sugar and cream cheese. Add eggs, vanilla, lemon juice and lemon zest. Mix, scraping down the sides of the bowl as necessary.
Add flour mixture a little at a time until incorporated. Dough will be sticky, refrigerate for at least 30 minutes.
Measure 1½ tablespoons of dough and drop on cookie sheet. Bake for 14-16 minutes (mine baked for 15). Cookies will be puffy. Cool completely on a cooling rack.
To make the glaze, whisk all ingredients in a bowl, except water. If glaze seems too thick, add a little water. Drizzle on top of cooled cookies and let sit until glaze sets.
Notes
Dough is sticky – wet fingers with water to make it easier to roll into dough balls.
Where is recipe for lemon cookies
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