Lemon Cream Cheese Cookies
Servings: 18 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
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.