Hello hello! Typing this sitting in our sunny new home, still surrounded by boxes and things I can’t remember buying. It’ll be a few more days before all my baking stuff is out and my brain is free of dust and cardboard, so I made you these cookies last week so that the cheer would continue till we’re settled in 😀
Soft, squishy, lemony and super rich from an unholy amount of butter and cream cheese. They are just gooey enough to set them apart from a lemon cake and are pretty much an amazing way to use up any lemons that life, or your fridge, gives you.
I found this recipe while browsing Pinterest one day and it caught my eye because anything lemon always does. The thing is, it used both food colour and lemon oil, neither of which I had or wanted to use. I made up for the lemony flavour by simply adding more juice and didn’t mind the cookies looking pale yellow, not bright yellow. The proof is in the pudding.
The extra egg yolk adds both colour and texture, so don’t skip it. The cookies are meant to be just barely baked, they need to be soft and gooey for the flavour to really shine. They are tart, buttery and pretty incredible 😀 Get baking!
- 2 and ¼ cups all-purpose flour
- 2 tsps baking powder
- 200 gms cream cheese, at room temp (about 1 cup)
- 115 gms butter, at room temp (1/2 cup)
- 1 and ¼ cups caster sugar (increase to 1 and ½ for sweeter cookies)
- 3 small lemons
- 1 tsp vanilla extract
- 1 egg plus 1 egg yolk
- Powdered sugar, for dusting
- Sift the flour and baking powder in a large bowl. Add a tsp of salt if using unsalted butter. Set aside.
- Beat the butter and cream cheese in a large bowl till smooth, then beat in the sugar, till fluffy. An electric mixer or stand mixer is best here.
- Zest the lemons over this mixture, then slice them in half and squeeze all the juice out. The mixture will split a little, but nothing to worry about.
- Add the egg and the egg yolk and beat well.
- Fold in the flour mixture until just combined. The dough will be thick and sticky. Cover with clingfilm and refrigerate for 2 to 3 hours.
- When ready to bake, preheat the oven to 165 C and lightly grease a baking tray or line it with a silicone mat.
- Roll the dough into equal sized rounds and place about 2 inches apart. Bake for 12 to 14 minutes until they have spread and puffed and appear crinkly on the top. The sides should not darken. Allow to cool on the baking tray, pressing down lightly on the cookies to flatten slightly if needed. Transfer to a wire wrack to cool completely.
- Once cool, dust with powdered sugar and enjoy! They taste best chilled 🙂
*If not using the small Indian lemons, you will likely need to use only one or two large ones.