These Cream Cheese Lemon Crinkle Cookies make the perfect spring dessert. These incredibly soft lemon crinkle cookies have a cream cheese base, giving them the perfect soft yet chewy lemon cookie texture.
Course:
Dessert
Cuisine:
American
Keyword:
lemon crinkle cookies
Servings: 18 -20 cookies
Author: Michelle
-
1/4
cup
butter, softened
-
1/4
cup
cream cheese, softened
-
1
cup
granulated sugar
-
1
egg
-
3
Tbsp
lemon zest (about 3 large lemons)
-
3
Tbsp
fresh lemon juice
-
1/2
tsp
salt
-
2
cups
all purpose flour
-
2
tsp
cornstarch
-
1/2
tsp
baking soda
-
1/2
cup
powdered sugar
-
Preheat oven to 350 degrees.
-
Cream butter and cream cheese together until light and fluffy.
-
Add in granulated sugar and beat the mixture until light, fluffy and well combined.
-
Add in the egg and beat until combined.
-
Add in lemon zest and lemon juice, mixing until combined.
-
Next, add in salt, flour, cornstarch and baking soda. Mix until all ingredients are well combined.
-
Scoop dough into 1” or 2” balls, and roll in powdered sugar.
-
Bake on a parchment lined baking sheet for 12-13 minutes.
-
Allow to cool.
-
Enjoy!