Zesty Cream Cheese Cookies

Overview

Cream Cheese cookies on a wooden chopping board

Zesty Cream Cheese Cookies

By Amy // Posted Jul 24, 2021 // Category Cookies

I made my cream cheese cookies after thinking about how I should use some leftover cream cheese I had in the fridge. I usually make a lot of icing using cream cheese but I wanted to find a different way to use them up.

I’d have to say, I love how soft and delicate these cookies are. Also, the creaminess and the citrus flavours go together so well! These are now going to be my go-to when I want to bake cookies to share with friends.

Love citrus? Click on the links below to see my other recipes.

 

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tips

1. Ingredients

You need to make sure your butter, cream cheese and egg are at room temperature. Cube the cream cheese and butter, get the egg and leave it on the counter for an hour or two before baking. Also, I would recommend that you use unwaxed lemons as you’d be zesting them. If you’d like the cookies to be extra soft, omit the plain flour for cake flour instead.

2. Equipment

You need either a stand mixer or electric beater as it makes the creaming and beating so much easier. Also, you’d need some cookie trays and a silicon baking mat(click on link), it’s a lot more environmentally friendly to use a reusable baking mat. I’d recommend using the middle rack in your oven as the heat is evenly distributed there and you don’t need to worry about your cookies browning so quickly on the top or bottom.

3. Making cookies

To avoid making cookies that are hard, not soft, it is important that you don’t beat your cookies much after you put in the flour. You should sift the ingredients to help the flour combine easily and also beat slowly until just combined. Better yet, use a spatula and gently fold in the flour yourself. 

As mentioned before, use the middle rack so that the cookies don’t burn on one side and bake evenly.

Click on this link for my tips on making cookies.

4. Why chill the dough?

You’re chilling the dough so that the cookies don’t spread so much in the oven. Chilling the dough gives the fats a chance to solidify in the fridge, this leads this less spreading. 

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Yields20 Servings
Prep Time20 minsCook Time9 minsTotal Time29 mins

 ½ cup butter, at room temperature (113gr)
 ½ cup cream cheese, at room temperature (113gr)
 1 cup white sugar (200gr)
 1 egg, at room temperature
 2 tsp vanilla extract
 zest of one lemon
 ½ tsp baking powder
 1 ¾ cups plain flour

1

Using a stand mixer or an electric mixer, cream the butter and cream cheese together at a medium speed. Add the sugar and continue to beat at a medium speed for a minute.

2

Add the vanilla extract, egg and lemon zest, then continue beating at the same speed until just combined. Sift in the flour and baking powder and beat at a low speed until just combined, ensuring you scrape the sides and bottom. Place onto some clingwrap and refrigerate for an hour.

3

Preheat the oven to 180C (355F) just before the cookies need to come out of the fridge. Line 2 cookie trays with baking paper.

4

After your dough has chilled for an hour, take them out of the fridge. Flour your hands as the dough can be sticky. Scoop a generous tablespoon full of dough and shape it into balls. Gently slightly flatten the top of the cookies using your floured fingers or glass cup.

5

Bake for around 9-10 minutes (on the middle oven rack) or until the edges of the cookies just start to become golden. Store in an airtight container in the fridge for up to 5 days.

Ingredients

 ½ cup butter, at room temperature (113gr)
 ½ cup cream cheese, at room temperature (113gr)
 1 cup white sugar (200gr)
 1 egg, at room temperature
 2 tsp vanilla extract
 zest of one lemon
 ½ tsp baking powder
 1 ¾ cups plain flour

Directions

1

Using a stand mixer or an electric mixer, cream the butter and cream cheese together at a medium speed. Add the sugar and continue to beat at a medium speed for a minute.

2

Add the vanilla extract, egg and lemon zest, then continue beating at the same speed until just combined. Sift in the flour and baking powder and beat at a low speed until just combined, ensuring you scrape the sides and bottom. Place onto some clingwrap and refrigerate for an hour.

3

Preheat the oven to 180C (355F) just before the cookies need to come out of the fridge. Line 2 cookie trays with baking paper.

4

After your dough has chilled for an hour, take them out of the fridge. Flour your hands as the dough can be sticky. Scoop a generous tablespoon full of dough and shape it into balls. Gently slightly flatten the top of the cookies using your floured fingers or glass cup.

5

Bake for around 9-10 minutes (on the middle oven rack) or until the edges of the cookies just start to become golden. Store in an airtight container in the fridge for up to 5 days.

Zesty Cream Cheese Cookies
Nutrition Facts

Servings 20


Amount Per Serving
Calories 143
% Daily Value *
Total Fat 7g11%
Saturated Fat 4.3g22%
Cholesterol 27mg9%
Sodium 53mg3%
Potassium 37mg2%
Total Carbohydrate 18.6g7%
Dietary Fiber 0.3g2%
Sugars 10.1g
Protein 1.9g4%

Calcium 1%
Iron 1%
Vitamin D 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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