Lemon Cream Cheese Cookies
Serves: 18 cookies
  • 1 cup unsalted butter (room temperature, not soft)
  • 1 cup sugar
  • 4 oz cream cheese (room temperature, not soft)
  • 1 teaspoon butter vanilla baking emulsion (vanilla extract can be substituted but you'll be missing on some of the buttery flavor)
  • 1 1/2 teaspoon lemon baking emulsion
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups flour
  1. In mixer bowl, beat butter until it is light in color and smooth
  2. Add in the cream cheese and mix until it's combined and smooth
  3. Now add in the sugar and beat until all incorporated
  4. Next, add in the flavorings and egg and mix on medium until combined
  5. Lastly add in the baking powder, salt, and flour and mix on medium until the dough is well mixed.
  6. Place 3 tablespoon sized scoops on parchment lined baking sheet and bake in a preheated oven at 325 degrees for 20-22 minutes, test a cookie with a toothpick to be sure it's not too moist inside if the cookies need another minute or two keep an eye on them, they should have a golden bottom and be pale in color on top.
  7. This will result in a toasted outside and a creamy buttery inside.
  8. Allow cookies to cool on baking sheet before transferring them.
Baking emulsions have less alcohol that extracts and the flavor does not bake away when they are heated. I prefer them and find the flavor difference is worth searching for the best flavorings when making homemade baked goods.
Recipe by Created by Diane at https://www.createdby-diane.com/2015/06/lemon-cream-cheese-cookies-with-lemon-cream-cheese-frosting.html