Description
Cream Cheese Lemon Crinkle Cookies are soft, chewy, and bursting with fresh lemon flavor. Made with cream cheese, butter, lemon juice, and lemon zest, these cookies have a deliciously tender texture and a beautiful powdered sugar coating. They are perfect for spring gatherings, holiday cookie trays, afternoon treats, or whenever you crave a bright citrus dessert.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup cream cheese, softened
- 2 cups granulated sugar
- 2 large eggs
- Zest of 1 large lemon
- ⅓ cup freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 4 cups all-purpose flour
- 4 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 cup powdered sugar, for coating
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest and freshly squeezed lemon juice until evenly incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms and no dry flour remains.
- Place the powdered sugar in a separate bowl.
- Scoop the dough into small portions and roll each portion into a ball.
- Coat each dough ball generously in powdered sugar.
- Arrange the cookies on the prepared baking sheets, leaving enough space between them to spread.
- Bake one sheet at a time for 11–13 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Let them cool completely before serving. Enjoy the soft, tangy, lemony goodness!
Notes
- Serving: Serve these cookies with coffee, tea, lemonade, or a glass of cold milk.
- Extra lemon flavor: Add a little extra lemon zest to the dough for a brighter citrus aroma.
- Perfect crinkle coating: Roll the dough balls generously in powdered sugar just before baking.
- Room-temperature storage: Store completely cooled cookies in an airtight container for up to 3 days.
- Refrigerator storage: Because these cookies contain cream cheese, refrigerate them in an airtight container and enjoy within 5–7 days for best quality.
- Freezing baked cookies: Freeze cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
- Freezing cookie dough: Shape the dough into balls and freeze them on a baking sheet. Transfer to a freezer-safe bag once firm. Thaw in the refrigerator before rolling in powdered sugar and baking.
- Prevent excessive spreading: If the dough feels very soft or sticky, refrigerate it for 30–60 minutes before shaping.
- Keep the coating attractive: Dust with a little extra powdered sugar after cooling if the original coating has absorbed moisture.