I have a big thing for cream cheese. Although I’m past the days of eating it straight up, I still love anything made with it- cream cheese icing, cheesecake, whatever. So these cream cheese cookies are right up my alley. They taste a lot like lemony cream cheese icing, but in cake form. Yes, cake. You know I like my cookies on the crispy side, but these are good too. In fact, I think they would make excellent mini-muffins.
To make these scrumptious delights, preheat your oven to 350ºF. Then, beat one brick (8 ounces) of room temperature cream cheese with one stick (1/2 cup) of room temperature butter. It really helps to use an electric mixer here, but mixing by hand would work too. Then, beat in some sugar. I used 1 cup and found the cookies to be a little too sweet for me. I’d knock it back a little next time. Also mix in 1 egg, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Once that’s all incorporated, mix in 1 cup of flour and 1/4 teaspoon of baking powder.
Scoop your cookies out into tablespoon sized lumps and space them evenly. I found it helpful to use a non-stick surface for these cookies to ensure that they cook evenly and don’t stick. If you use tinfoil, I’d lightly spray it with cooking oil first. Then, put your cookie sheet in the oven and bake it for 12 minutes, rotating the sheet around at the 6 minute mark. Your cookies should be lightly browned on the bottom when they’re done.
If you love cream cheese, you’ll really enjoy these cookies.
Even Stella gave these cookies her paw of approval when she went counter surfing for them while I was out!
The Kitchn inspired these cookies.
- Cream cheese- 1 brick/8 ounces
- Sugar- 3/4 cup
- Lemon- 1
- Vanilla extract- 1 teaspoon
- Flour- 1 cup
- Baking powder- 1/4 teaspoon