Lemon Cream Cheese Cookies (gluten free!)

Lemons, who doesn’t love lemons? This home is never out of certain core ingredients and fresh lemons is one of them! So, when one has lemons and is craving Spring what else then to transform them into wonderful little bites of heaven.

So, it’s been cold and it’s been warm, hello global warming! But one thing is for sure, all this gloom has me craving some sunshine and warm weather. Don’t lemons scream sunshine? YES!

I got this itch same time last year and went on a shopping craze for lemon tablescapes. I know what a weirdo right? But I’m a sucker for a nice runner, tablecloth, place mats or napkins! (see below)
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Anywho, this year instead of going on a shopping spree, I decided to make a little heavenly lemon treat since I had a bowl full of lemons staring me straight in the face. So, as most inspirations go, I did a little search and stumbled upon this recipe for lemon cream cheese cookies.

These cookies came out so divine, seriously. You could taste the tangy cream cheese and zesty lemon flavors combined with the fluffiest cookie core. Just look at those zesty specs!

I did a little tweaking, as always, and added a bit more lemon zest and swapped for a gluten free flour I’ve become a big fan of for 1 to 1 baking. My little sister recently discovered she has a gluten allergy so I thought I’d make these friendly enough for her to enjoy!


TOOLS & GADGETS

  • Mixing bowls
  • Measuring spoons
  • Measuring cups
  • Spatula
  • Whisk
  • Stand or hand mixer
  • Cookie sheets
  • Plastic wrap

INGREDIENTS

Cookies

  • 2 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup cream cheese, room temperature
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 1/4 cup lemon juice
  • 1 large egg
  • 1 cup granulated white sugar
  • 1/2 cup unsalted butter, softened
  • 2 Tbsp. lemon zest

Icing

  • 1 cup powdered sugar
  • 1 Tbsp. milk
  • 1/4 cup lemon juice
  • 2 Tbsp. lemon zest

PREHEAT THE OVEN TO 350 DEGREES F.

Cookie Instruction

STEP 1

In a large mixing bowl, whisk together the flour, lemon zest, baking soda and salt.

STEP 2

Add the butter and cream cheese to your stand mixer and mix until smooth and uniform on medium speed.

STEP 3

Next, add the sugar to the butter-cream cheese mixture and cream together on medium speed.

STEP 4

Add the egg, mix until incorporated and add in the vanilla and lemon extracts.

STEP 5

Reduce mixer speed and slowly add in the dry mixture alternating with lemon juice. Once completely added, increase speed to medium to fully mix about 1 min. Always begin and end with dry ingredients when alternating in this step.

STEP 6

Lay out some plastic wrap on your counter and place your cookie dough on the plastic. Wrap your dough and place in the fridge for 1 hour or freezer for 20 minutes to chill. This will make it easier to handle the dough since it is very sticky.

STEP 7

Once chilled, remove and use a cookie scoop or two teaspoons to scoop dough and roll between your hands to form a ball and flatten slightly by placing between palms and pressing. This will create a flattened disc.

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STEP 8

Bake for 10-12 minutes until cookies are slightly golden and pull up from the tray.

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STEP 9

Transfer to a cooling rack and let cool before icing.

I just had to try one and make sure it was yummy…look how fluffy that inside is! img_20170209_183633

Icing Instruction

STEP 1

In a large mixing bowl, whisk together the sugar, lemon zest, milk and lemon juice.

STEP 2

Once the cookies have cooled, begin by dipping in the tops to ice.

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STEP 3

Next, place the iced cookies on your wire racks and let the icing set about 1 hour. TIP: I like to line my counter with plastic wrap under the wire racks to catch whatever runs off for easy clean-up.

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STEP 4

Once the icing has set, dig in! Just look at that lemon zest!

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