Lemon Cream Cheese Cookies with Lemon Cream Cheese Frosting
One bite and you will fall in love with the lemony deliciousness of these cream cheese cookies.
Cream Cheese makes everything better: I can hear my mom saying it now.
And she’s right, especially in this case.
Cream Cheese Frosting is always a huge favorite in our house and when it’s kicked up with a delicious lemon flavor, well… it’s irresistible to all.
Add that to these Lemon Cream Cheese Cookies and it’s a winner from every angle!
These cookies are so fun, you can frost the tops of them or the bottoms, they remind me of toy tops when they are frosted on the bottoms and you can rim the edges with sprinkles.
It’s easier to edge the bottom of the cookies in sprinkles that it is the tops, just place the sprinkles in your hand or a large dish and roll the edge into the sprinkles after frosting the cookies and the sprinkles will press into the frosting nicely.
Ever wonder where all our delicious dairy products come from? I love all things dairy, milk, butter, cream, yogurt, cheese….and of course ice cream!
The Dairy Good Cookbook uses 113 great-tasting, easy-to-make recipes to shape a story worth celebrating – that of American’s dairy farmers who work hard to bring us delicious and versatile dairy foods!
The Dairy Good Cookbook reconnects people with the people who produce their food.
This book from dairy farmers and those who bring dairy products from around the world to your table to share wholesome dairy ingredients.
This is more than a cookbook, it’s full of gorgeous photos of dairy cows and profiles of farmers as they share their secret (and not so secret) stories, traditions and family recipes that have been passed down through generations.
The photos of the cows have me wishing I were right alongside of them, they are so peaceful and just look like they are enjoying the day.
There are so many delicious looking recipes in this book, and if I had to choose one to start with it may just have to be this Bourbon Sweet Potato Cheesecake. The name alone has me drooling and one glance at that photo…perfection!
One of my family’s favorites: cookies and these cream cheese cookies bake up beautifully. I use a 3 tablespoon scoop, which results in large cookies. Some days it’s go big or go home! Being able to head on down to my local grocery store to grab all our dairy favorites so easily has me feel so thankful for all the dairy families out there. Their hard work and dedications have us spoiled. Working on a farm is not easy and it often takes the whole family to get everything done. I was reading about the Lourenzo family from Tillamook, Oregon and hearing that their kids have chores and that they don’t always want to do them reminds me of my own kids. But that is what is so special about families, we may not like doing things but we do them anyway, for the good of the family. The Lourenzoes have Jersey cows and milk 450 of them every day; the milk from Jersey cows is generally higher in butterfat and protein, which can be made into cheese. I LOVE cheese and I bet I’d love living on a dairy farm, as long as I had lots of help!
KEEP scrolling and be sure to print the lemon cream cheese frosting recipe too
Lemon Cream Cheese Cookies
Ingredients
- 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
Instructions
- In mixer bowl, beat butter until it is light in color and smooth
- Add in the cream cheese and mix until it's combined and smooth
- Now add in the sugar and beat until all incorporated
- Next, add in the flavorings and egg and mix on medium until combined
- Lastly add in the baking powder, salt, and flour and mix on medium until the dough is well mixed.
- 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.
- This will result in a toasted outside and a creamy buttery inside.
- Allow cookies to cool on baking sheet before transferring them.
Notes
This frosting is so creamy and delicious and is perfect on so many things, this recipe will cover these cookies and BONUS, you will have plenty if you want to make another batch of cookies, use it to top some cupcakes, dip some cookies into it or just eat it off a spoon, (not that I would know ANYONE who would do such a thing)
Lemon Cream Cheese Frosting
Ingredients
- 1/2 cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 4 1/2 cups powdered sugar
- 2 tablespoon heavy cream this is what makes for a super creamy whipped consistency
- 1 teaspoon lemon baking emulsion extract can be substituted
- 1 drop egg yellow coloring
Instructions
- In mixer bowl beat butter and cream cheese until smooth
- Add in sugar, heavy cream and flavor and coloring and mix on high until it's smooth creamy.
Notes
I love Roasted Fingerling Potatoes with Herbs, Cherry Tomatoes, and Fresh Mozzarella. Thanks for the giveaway! 🙂
i posted a tweet here:
https://twitter.com/bellows22/status/614966905938378752
my mother in law makes the best banana pudding. It is a family favorite.
TWEET–https://twitter.com/WildOrchid985/status/614836179280744449
My favorite would have to be my mom’s pumpkin cheesecake! She includes it at every holiday meal, and it is something everyone looks forward to.
Thanks for the chance to win!
wildorchid985 AT gmail DOT com
Tweet: https://twitter.com/coriwestphal/status/613047265976946688
When I was a kid, I used to help my grandma cook and bake a lot. I learned so much from her! One of her best, and my favorite, recipes was for her creamy wild rice soup. Heavy cream and milk made it so creamy and delicious!
I make scones with milk or cream as a yummy breakfast treat. My friends request them when they visit now! It’s my go-to dish for brunch.
My peanut butter cheesecake is a hit every holiday season with my family; I always make it.
Tweeted: https://twitter.com/sazzyfrazzy/status/609874930977497088
sazzyfrazz at gmail dot com
We have a cream cheese pound cake recipe that has become a family standard and favorite. My dad was first to make it and I also make it on occasion. This super rich cake has a whopping 6 eggs in it and 2 full sticks of butter! As kids, my siblings and I loved this cake and now our chilren have grown to love it as well to the point that they fight over who’s going to get the last piece.
sazzyfrazz at gmail dot com
tweeted
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My whole family loves cherry cheese pie. I am the one who started making it years ago, and now we can hardly have a holiday (or go to a potluck) without it!
tweeted https://twitter.com/mummytotwoboys1/status/608762509126971393
A recipe that has been passed down to me in my family is ham & cheese crepes, they are just so delicious and can be frozen!
Recipe as follows
• 2/3 cup cold water
• 2/3 cup plus 4 to 6 tablespoons cold milk, divided
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup butter, melted
• 1/4 teaspoon salt
•
• 1 to 2 tablespoons Dijon mustard
• 8 thin slices deli ham
• 1 cup (4 ounces) shredded cheddar cheese
•
• • In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
• • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes.
• • To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
• • Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
tweeted:
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amy [at] utry [dot] it
I grew up in Hong Kong and one of the famous dessert is custard tart. The silky custard is made with whole milks, eggs, sugar; all baked in a buttery crust. My Aunt make this tart every year at our Christmas family gathering and I make it for my kids from time to time at home. It’s probably my favorite dessert to enjoy.
amy [at] utry [dot] it
A dish I have always loved was cheese stuffed Italian shells. My mom always used cottage cheese instead of ricotta. I liked it so much, I would request it for my birthday dinner as a kid!
chambanachik(at)gmail(dot)com
A dish that has meaning for me is cauliflower au gratin. It was the first recipe I ever made by myself, and my parents loved it!
We just got that cookbook earlier this week. I can’t wait to check it out! These cookies look amazing, Diane!
~Liz@HoosierHomemade
-https://twitter.com/tcarolinep/status/607013340246728704
We always have sweet potato gratin for holiday get-together. It is a family tradition dish that has been passed down through the generations. I still remember being a little helper working on this dish in the kitchen with my grandmother.
tcarolinep at gmail dot com
I go through so much cream cheese, I should really buy a stock in it! Love these lemon cookies.
More a method than recipe – I make Chicago style pizza with extra extra cheese, for my husband, who grew up in Chicago and misses the food there sometimes.
This recipe celebrates our love for dairy and includes cows milk and cheese. We found it online and we love to have it on Sunday mornings a few times a month. These breakfast meals are meaningful to us because we enjoy a wonderful meal together and great family time. bacon and eggs casserole recipe
Ingredients
4 bacon strips
18 eggs
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.