JEAN'S LEMON CREAM CHEESE COOKIES

 Frosting just makes cookies look so much inviting. Kinda like it does a cake, especially if it is thick on the cake. I really should do it more often, but I usually find myself omitting it if the recipe calls for it. I will try to do better.

Glaze frosting on cookies is usually just powdered sugar, milk or water, and maybe some flavoring. The amount of liquid you add depends on how thin or spreadable you want the frosting to be.

When Cafe Treat Baker Jean brought these to the cafe for the Cafe Treats, she told me she had made these by a different recipe, but that she really preferred this one. I have seen other recipes for lemon cream cheese cookies, but they were different from this one. 

All I can say is these cookies were amazing and I'm glad she found this recipe and decided to give it a try.

 

PRINT RECIPE.

LEMON CREAM CHEESE COOKIES

1     lemon or yellow cake mix

1/2 cup (1 stick) butter, softened

8    oz cream cheese, softened

1     egg

2    tablespoons lemon juice

2    tablespoons lemon zest

1     tablespoon lemon extract

*     *     *     *     *

1     cup powdered sugar

2+ tablespoons lemon juice

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or may used ungreased. Set aside.

Beat the butter, cream cheese, lemon zest, and lemon extract for 2 minutes. Neat in the egg and lemon juice until smooth.

At low speed, add the cake mix until smooth.

Using a tablespoon cookie scoop, drop the dough two inches apart on the cookie sheet. Bake for 10 to 12 minutes. The cookies do not brown around the edges and make a soft cookie not a crisp one.

Allow the cookies to cool before frosting.

To make the frosting, stir the lemon juice into the powered sugar, adding slowly so glaze consistency will be spreadable and will set up on cookies.

Separate the cookies with wax paper to store.