Soft Meyer Lemon Cream Cheese Cookies 🍋

🍋 These soft & tasty cookies are
perfect with coffee or tea ~
Nice to serve at brunch, Easter,
Baby Showers or anytime. 💗

Cookie Ingredients:

1 stick (1/2 cup) unsalted butter, at room temperature

1/2 cup (4 ounces) cream cheese, at room temperature

1 cup granulated sugar

1 egg

1/2 teaspoon pure vanilla extract

2 tablespoons lemon zest

3 tablespoons Meyer lemon juice (or other fresh squeezed lemon juice)**

2 3/4 cups all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/4 teaspoon sea salt

Icing Ingredients:

2 tablespoons Meyer lemon juice

1 1/2 cups powdered sugar

candy sprinkles (optional)

Method:

In a large bowl, cream together the butter and cream cheese, with an electric mixer, on medium speed for about a minute, or until combined. Mix in the sugar. Add the egg and vanilla. Beat on medium-high speed for 7 minutes, until the mixture is light and fluffy.

In a separate bowl, sift together the flour, cornstarch, soda and salt. Mix half of the flour mixture into the creamed ingredients. Add the lemon zest, juice and remaining flour. Scrape down the dough from the sides of the bowl and mix until a ball forms. Cover and refrigerate for 3 hours, overnight, or for a few days.

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

Measure 1 1/2 tablespoons of dough with a spoon or cookie scoop. Roll the dough in between your palms to form a smooth ball. Place the balls 2 inches apart onto the prepared baking sheets. 

Bake for 10 to 12 minutes. Remove from the oven and right away, while still hot, gently use your fingers to slightly flatten the cookies. 

Allow to cool on the cookie sheets for 12 minutes and then transfer to finish cooling completely on cooling racks. 

To make the icing, add the powdered sugar to a bowl and whisk in the lemon juice until both are well blended and smooth. Place parchment paper under the cooling racks. Dip the tops of of the cookies in the icing and return to the cooling racks. If desired, sprinkle immediately with candy decorating sprinkles. Allow to dry until completely set. 

Makes 3 1/2 dozen cookies. Store in airtight containers, in the refrigerator, with pieces of waxed paper between layers of cookies.

**I am very grateful that my in-laws have a Meyer lemon tree and that they share it's bounty with us. I grate the the peel and freeze 1 teaspoon and 1 tablespoon portions. I freeze ice cube portions of the juice and store in the freezer until I need them.

Note: These delicious cookies have a mellow flavor that develops and improves overnight. I didn't top with candy sprinkles, but they may be added, if desired.