Description
Soft, moist, and flavor-packed Meltaway Lemon Cookies that melt in your mouth. A delightful combination of cream cheese, fresh lemon zest, and lemon extract gives them a zesty punch, perfect for any occasion.
Ingredients
Units
Scale
Main Ingredients
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- 1/2 cup unsalted butter, softened (1 stick)
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 egg
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 teaspoons pure lemon extract
- 1 tablespoon fresh lemon zest (about 1 lemon)
- Pinch kosher salt
- 1 3/4 cups all-purpose flour
- Yellow food coloring (optional)
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For Coating
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- 1/4 cup granulated sugar
Instructions
- Cream the Butter and Cream Cheese: In a large bowl, using a hand or stand mixer, cream together the butter and cream cheese until smooth. This process takes about one minute.
- Mix the Sugars and Eggs: Gradually add powdered sugar while mixing until fully incorporated, scraping down the sides as needed. Add egg, baking powder, vanilla, lemon extract, lemon zest, and kosher salt. Mix until well combined.
- Incorporate the Flour: Gradually add flour a little at a time until fully mixed. Scrape down the sides as needed. For color, add yellow food coloring to the desired intensity, keeping in mind it darkens slightly during resting. Cover the dough with plastic wrap and refrigerate for one hour.
- Prepare to Bake: Preheat the oven to 350°F (175°C). Place granulated sugar in a small bowl. Roll the dough into 1 tablespoon-sized balls (it will be sticky). Coat each ball in granulated sugar and place them on a parchment-lined sheet tray, keeping them 2 inches apart.
- Bake the Cookies: Bake for 8-9 minutes, or until the cookies are just set. They will puff slightly, hold their shape when touched but remain soft. The bottoms will be lightly golden brown. Let cookies cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- The dough is sticky, making it challenging to roll into balls. Use a 1-tablespoon cookie scoop, scoop the dough directly into the granulated sugar, roll to coat, and place on the tray.
- Refrigerating the dough is crucial to prevent spreading. Keep the dough cold while batches are baking by storing it in the fridge.
- Lemon extract is essential for flavor. Do not substitute with lemon juice as it is less potent.
- The recipe can be easily doubled for larger batches. Great for sharing or freezing.
- You can substitute vanilla bean paste with vanilla extract at a 1:1 ratio.
- Yellow food coloring adds a vibrant lemon-like appearance but is optional.
- Ensure the dough is refrigerated before baking for the best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 104
- Sugar: 8g
- Sodium: 33mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 19mg
