Lemon Cream Cheese Cookies
Prep time
Cook time
Total time
Buttery cream cheese cookies filled with fresh lemon juice for a tart, gooey treat!
Recipe type: Dessert
Makes: 20 to 24 cookies
  • 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
  1. Sift the flour and baking powder in a large bowl. Add a tsp of salt if using unsalted butter. Set aside.

  2. 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.

  3. 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.

  4. Add the egg and the egg yolk and beat well.

  5. 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.

  6. When ready to bake, preheat the oven to 165 C and lightly grease a baking tray or line it with a silicone mat.

  7. 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.

  8. Once cool, dust with powdered sugar and enjoy! They taste best chilled :)
*Prep time does not include chilling time
*If not using the small Indian lemons, you will likely need to use only one or two large ones.
Recipe by The Desserted Girl at http://thedessertedgirl.com/2017/01/17/lemon-cream-cheese-cookies/