Lemon Cream Cheese Cookies
These lemon cream cheese cookies are soft with a creamy inside and crisp bottom. This is likely to become your go-to cookie recipe.
You can really taste the cream cheese and fresh lemon. No lemon extract is required!
– cream cheese
– all-purpose flour
– baking powder
– vanilla extract
In a large bowl, mix the flour, baking powder, cornstarch, and salt. Set it aside.
In a separate bowl, mix the cream cheese and butter with an electric mixer until smooth.
Add the flour mixture and mix until well combined. Scrape the bottom and sides of the bowl as needed.
Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
Tips and Recipe Variations
- Refrigerate the dough for at least 1 hour otherwise, the dough will be too sticky.
- Use a cookie scoop to get evenly-sized cookies.
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