If it's not obvious enough, lemon-flavored desserts are my favorite! They give such a zesty burst of flavor that can pair well with many ingredients. These cookies have a butter and cream cheese base which makes them a lot smoother and creamier than other cookies. I topped them with a simple glaze and fresh lemon zest and they tasted delicious next to a tall glass of milk!
The glaze on this cookie was the best part and added an extra citrus flavor to the cookie!
I garnished the cookies with fresh lemon zest at the end for even more flavor.
This past weekend was my husband's birthday, and instead of making yet another cake, I decided to surprise him with these delicious lemon cookies! We both love lemon-flavored desserts so I thought I would bake something fairly light, with just the right amount of zest!
The main lemon flavor comes from lemon extract and the base of the cookie is a lovely cream cheese and butter mix, heightening the sweetness with sugar and actual lemon zest! I topped this fluffy cookie off with a simple glaze to complete the delicious treat!
Prep Time: 1 hour, and 30 minutes Yields: 18 Cookies
Cook Time: 7-9 minutes
Total Time: 1 hour, and 39 minutes
INGREDIENTS
1/2 cup Unsalted Butter, softened
2 oz. Cream Cheese, softened (brick-style)
1 cup Sugar
1 Egg
1 Tbsp. Lemon Extract
15-20 Drops Yellow Food Coloring
2 Tbsp. Lemon Zest
2 cups Flour
2 tsp. Cornstarch
1 tsp. Baking Soda
1/2 tsp. Salt
For the Glaze:
1 cup Confectioner's Sugar
3 Tbsp. Lemon Juice
Lemon Zest, for garnish
INSTRUCTIONS:
In a large bowl, mix the butter, cream cheese, and sugar together with an electronic mixer, until creamy and fluffy.
Add in the egg and lemon extract and continue to beat for 2-3 minutes until evenly combined.
Squeeze in the drops of food coloring and add in the lemon zest. Mix until the bright yellow color is evenly spread into the mixture.
Add in the flour, cornstarch, baking soda, and salt and mix until the dry ingredients are evenly mixed with the wet ingredients.
Once the ingredients are just combined, begin rolling them into 18 rolls of dough and place them on a tray. Once they are rolled into balls, flatten them just a bit on top.
Refrigerate the cookie dough for at least an hour.
Preheat the oven to 375 degrees Fahrenheit.
Once cookies are chilled, place them on a greased baking sheet, with about 2 inches between each cookie mound.
Bake them for 7-9 minutes, just until a slight golden ring occurs on the bottom. You want to be sure you don't over-bake because you'll lose color and flavor!
While they are baking, mix the ingredients of the glaze.
After the cookies have cooled for 15 minutes, drizzle the glaze onto the cookies and garnish with lemon zest!
Serve and enjoy
Recipe Notes:
It is very important to chill the cookies. The butter needs to be cold when baking or else the cookies will be flat and lost their soft and chewy texture.
Cookies can be stored in an airtight container for up to a week.
Raw dough can be stored in the fridge for up to a week or in the freezer for a few months, before baking.
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