Once the first rays of glorious sunshine hit my face, stretching the days to a maximum and making everyone come out of their houses, I basically live outside. Balcony, terrace or park what ever is available will be my spot for the spring-summer time. The times where I crave for chocolate heavy treats and frosted cakes are over but my sweet-tooth won’t leave me. In search for a lighter, summer appropriate treat I stumbled up on these Lemon-Cream-Cheese-Cookies.
If you know me, anything lemon flavoured is pretty much my jam once the temperature hits above 18°C on any given day. Lemon Meringue Tarte, Blueberry Lemon Loaf or Lemon Raspberry Cocktails are just the tip of my addiction. But for everyone already craving a summery treat, the recipe is from the Wicked Good Kitchen and what can I say it is wicked! I’ll once again go through it step by step so even the rawest of recruits will be able to bake them.
- 270g all pourpose flour
- 1 pack of baking powder
- 1 package (220g) cream cheese
- 115g butter
- 290g sugar
- 2 tablespoons lemon zest (about two lemons)
- 25 ml lemon juice (fresh pressed)
- 1 teaspoon vanilla extract
- 3 drops lemon oil
- 1 teaspoon salt (fine)
- 1 large egg + 1 large egg yolk
- confectioners sugar (to roll & dust cookies)
- Use a medium bowl to whisk together flour and baking powder. I mean if you manage to already fail here this whole baking thing might not be for you.
- New medium bowl to mix together cream cheese and butter. Important note: Do NOT try to mix them together by hand, I once attempted to make cream cheese frosting with a hand whisker, let’s just leaven it at: I did say I would bring muffins right?! I hope you are passionate enough to have an electric mixer or if ya fancy a kitchen aid of sort (you do not need the original one!) Mix until those two make a creamy and smooth duo.
- Add sugar, lemon juice and zest, vanilla extract, lemon oil and salt. You can add it one by one mixing it in between ingredients but who really does that? Just throw it all on top of the cream-cheese-butter-mixture and mix until it seems well blended. If you notice too much of the doughy texture is sticking to the sides, just scrape it down with a spatula so you don’t loose any potential cookie candidates in this stage already!
- Next up are the egg and egg yolk, beat them in and give them a proper spin until the mixture looks creamy and light. This shouldn’t take longer than 2 minutes on medium speed.
- We will need the flour-baking-powder-mix from the beginning. Normally I would say put it all in and whisk like there is no tomorrow, however flour is a delicate little twat. So make sure to only mix it on a low speed. If you feel like being extra you can even add it in bit by bit and not all at once. I don’t think it makes a huge difference but if that’s how you roll don’t let me stop you!
- Look at your masterpiece, it should be a sticky dough. Not only does the dough need to rest for at least 2 h but you as well. So put it in the refrigerator and take a nap.
- Up again? Great! Let’s get going with the cookies. Get some parchment paper to put on your baking trays and preheat the oven to 170°C. Take confectioners sugar and place it in a bowl. Too much prep? I agree but trust me those bad boys are worth it!
- Form the cookie, form the cookie, fooooorm the cookie; place the dough, place the dough, plaaaaace the dough…..sounds familiar? You’re welcome. But in all seriousness, you need to make cookie dough balls of about the same size. If you happen to have an ice cream scooper you can easily use it, in any other case your own eyes are your best friend. They should have a diameter of 2 cm each. You are probably questioning the importance of uni-sized balls but for evenly baking they are a must. Finally, roll the ball in confectioners sugar to coat evenly and place on the baking tray. Attention: Leave at least 5 cm between the single cookies as they will spread throughout the baking process. Pro tip: Mine look like monster cookies so I would make the balls only about half the size for the next time.
- Place the tray(s) in the oven and bake for about 10-15 min. My lucky number was 11 min. The cookies will still be soft but look puffy and crackled. the sides are slightly brown but the center still gooey soft.
- Take the cookies out of the oven and let them cool. Make sure to take them off the baking tray as it is hot and will prolong the baking process, putting your soft cookie clouds at risk of over-baking.
These will last for about a week, if you don’t eat them all before. You can best store them in a Tupperware container in your fridge. Before enjoying them slightly dust them with more confectioners sugar, because a cookie can never have too much of it!