citrus cream cheese cookies

Have you been to The Kitchn? I’ve been inspired to try out their wonderful recipes! Of course I had to tinker slightly with the recipe, I can’t help it!

Note: Super important that all your ingredients are room temp.
Also: I put my dough in the fridge for 20 mins before baking then returned it to the fridge between batches.

Citrus Cream Cheese Cookies
via: The Kitchn

1 cup (124g)Flour
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1 cup (one 8-ounce/226g package) Cream Cheese (room temp)
1/2 cup (115g) Butter (room temp)
1 cup (191g) Sugar
2 teaspoons finely grated Lemon Zest
1 teaspoon Vanilla Extract
1 large egg

For the icing:
1 cup (130g) Powdered Sugar
2 tablespoons fresh lime juice
2 teaspoons Lime Zest

Preheat oven to 350°F.

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add sugar gradually, and mix until light and fluffy, scraping down the sides of the bowl as needed. Add zest, vanilla, and egg. Beat to combine. On low speed, add the dry ingredients and mix until just combined. Do not over-mix. If batter seems loose or warm, chill in the refrigerator until firm.

Drop tablespoonfuls of batter onto parchment-lined baking sheets, spacing 2-inches apart. Use a small ice cream scooper for uniform cookies (and to make it easy).

Bake for 12 to 15 minutes, rotating the pan halfway through, until barely golden on the bottom. Do not over-bake! Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Once the cookies are cool, whisk together the powdered sugar and lemon in a small bowl. Use a spoon to drizzle the icing over the cookies.

Print this recipe? Citrus Cream Cheese Cookies

3 thoughts on “Citrus Cream Cheese Cookies

  1. kristenchan0921 says:

    These sound like the perfect spring cookie!

    1. They’re so light and fluffy!

  2. rgelrear says:

    Kathy, these were awesome! Thank you for sharing the cookies and recipe too.

    Sent from my iPad


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