When I think of the flavors I love, the top two are lemon and caramel. (What, you don’t sit around and think what two flavors you would want if you could only have two flavors for the rest of your life? Yeah…me either…) And since I live in the south now, sometimes I am blessed with a bag of lemons straight from someone’s tree.
(You can grow LEMONS and other citrus fruit down here! It still blows my Northern Girl mind!)
Mini- Me’s friend’s grandma gave us a bag of lemons and satsumas before Thanksgiving, and I thought there had to be a recipe out there for a deliciously lemon cookie.
I found one on Pinterest and went to work. Though as tasted the dough, I realized that it was not lemony enough for my liking. And then this Northern Girl realized that the lemons that grow down here are Meyer Lemons, and not as sour as your everyday lemons. Oh well.
To try and rectify my sourpuss sensibilities, when it came time to make the lemon icing, I improvised a little. Instead of just powdered sugar and water, as the recipe calls for, I tried to make a sour lemon icing with the juice from the Meyer Lemons and sugar, boiled and reduced in a pot, and then added to powdered sugar.
The result? Lemony icing, but still not sour enough. Oh well. They still taste good to the non-lemon flavor purists out there, and that’s a success in my book.
Soft Lemon Cream Cheese Cookies
- 1/2 cup butter, softened
- 1/4 cup cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 2 1/2 – 2 3/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Icing (as they wrote it, not my 24daysofcookies.com variation)
- 1 1/2 tablespoons water
- 3/4 cup to 1 cup powdered sugar
Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute. Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes. Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour. Mix to combine until the dough starts to form like a ball. Add a little more flour until slight ball starts to form. Cover and refrigerate dough at least 2-3 hours or up to a few days.
Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper. Using a cookie scoop, scoop about 1 1/2 tablespoon cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet.Bake for 8-10 minutes, removed from oven and while still hot, slightly press down if desired. Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don’t bake them much longer.
To make the glaze, combine powdered sugar and water together in a small bowl. Whisk fast until ingredients are combined with no lumps. Dip cookies upside down into icing or drizzle icing over the top and allow to harden.