Lemon Cream Cheese Crinkle Cookies Recipe
Lemon Cream Cheese Crinkle Cookies are soft, tangy, and lightly sweetened treats perfect for springtime or anytime you crave a refreshing citrus dessert. These cookies combine creamy lemon-infused cream cheese and butter dough, rolled in dual sugars for the characteristic crackled appearance. Baked to a delicate golden finish, they offer a delightful balance of zesty lemon flavor and rich creaminess with a tender crumb.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 34 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 8 oz cream cheese (softened, at room temperature)
- ½ cup butter (softened, at room temperature)
- 2 cups sugar (divided into 1½ cups and ½ cup portions)
- 3 Tbsp lemon zest (zest from 3 large lemons - reserve 3 tablespoons fresh lemon juice)
- 3 Tbsp lemon juice (freshly squeezed, reserved from above)
- 2 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg (at room temperature, beaten)
- Yellow gel food coloring (optional)
- 2¼ cups all-purpose flour
- ½ cup confectioners sugar
Instructions
- Mix The Cookie Dough: Cream together 8 oz softened cream cheese and ½ cup softened butter until the mixture becomes creamy and smooth. Add 2 cups sugar, beating until the mixture is light and fluffy.
- Add Flavorings and Leavening: Incorporate 3 tablespoons lemon zest, reserved 3 tablespoons lemon juice, 2 teaspoons cornstarch, ½ teaspoon baking soda, and ½ teaspoon salt into the creamed mixture, beating until fully combined.
- Add Egg and Optional Coloring: Mix in the beaten 1 large egg and optionally add yellow gel food coloring. Beat the mixture until it is light and creamy.
- Incorporate Flour: Add 2¼ cups all-purpose flour gradually on low speed, mixing until the flour is fully incorporated. The dough will be somewhat crumbly but sticky.
- Chill Dough: Cover the dough and refrigerate for at least one hour to firm up and enhance flavor development.
- Prepare Baking Sheets and Oven: Preheat the oven to 325°F (162°C/Gas Mark 3) and line two baking sheets with parchment paper to prevent sticking.
- Portion Dough: Remove chilled dough and scoop generous tablespoon-sized amounts. Roll each scoop between your palms into a smooth ball.
- Roll in Sugars: On shallow plates or dishes, place ½ cup granulated white sugar and ½ cup confectioners sugar separately. Roll each dough ball first in granulated sugar, then thoroughly coat with confectioners sugar.
- Arrange and Bake: Place sugared dough balls on prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, or until the bottoms of the cookies are just lightly browned. Avoid over-baking for a tender texture.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes to set, then transfer to wire racks to cool completely before serving.
Notes
- Using room temperature ingredients helps ensure smooth mixing and a uniform dough.
- Refrigerating the dough is essential to prevent spreading and to develop flavor.
- Do not over-bake; these cookies are best when the edges are set and bottoms just browned.
- Yellow gel food coloring is optional and only for a more vibrant lemon appearance.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For extra lemon flavor, you can add a little lemon extract, but be cautious not to overpower the fresh lemon zest and juice.
