Description
These Christmas Soft Lemon Cookies are a delightful holiday treat featuring a tender texture and refreshing lemon flavor enhanced by cream cheese. Soft and slightly tangy, they offer a perfect festive twist with bright lemon zest and juice, finished with a dusting of powdered sugar for a snowy holiday look.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
For Finishing
- Powdered sugar, for dusting or rolling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Cream Wet Ingredients: In a large bowl, cream the softened butter, cream cheese, and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Flavorings and Egg: Incorporate the egg, fresh lemon juice, lemon zest, vanilla extract, and optional lemon extract into the creamed mixture, mixing thoroughly until smooth.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can cause toughness.
- Chill Dough: Cover and chill the dough in the refrigerator for 30 minutes; this step helps the dough firm up, making it easier to handle and helps prevent cookies spreading too much during baking.
- Shape Cookies: Scoop the chilled dough into approximately 1-inch balls. Optionally, roll the dough balls lightly in powdered sugar to add a sweet, decorative coating.
- Arrange and Bake: Place the dough balls on prepared baking sheets about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, until the edges are just set and the tops show slight cracking but are not browned.
- Cool Properly: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps the cookies set to a soft but stable texture.
Notes
- For extra holiday flair, drizzle the cooled cookies with a lemon glaze or sprinkle with festive colored sprinkles before baking for added color and texture.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freeze leftover dough or baked cookies for up to 3 months, ensuring they are well-wrapped to prevent freezer burn.
- Do not overbake the cookies; they should remain soft and slightly chewy inside for the best texture.