Lemon Cream Cheese Cookies


For a soft and chewy cookie with a ton of flavor, you can’t beat this lemon cream cheese cookies recipe.

It’s easy to make and looks pretty on a Christmas cookie tray, too!


butter, cream cheese, sugar, powdered sugar, all-purpose flour or measure-for-measure gluten-free flour, yolk, lemon zest, fresh-squeezed lemon juice, candied red and green  cherries


Pre-heat the oven to 350℉. Add 4 ounces of cream cheese and ½ cup butter to the mixing bowl and beat until creamy. Gradually add in 1 cup sugar and beat until the mixture is light in color and fluffy, 2 to 3 minutes


Beat in the egg yolk, 1 teaspoon of lemon rind and 1 teaspoon of lemon juice. Reduce the mixer speed to low and add the flour slowly. Beat just until combined.


Scoop out enough dough to make a 1 inch ball. Place the cookie dough balls 2 inches apart on the parchment-covered cookie sheet. Use the bottom of a glass to flatten the cookies into a 1½” disc that is about ½” thick.

STEP four

Press half a candied cherry into the center of each cookie. Bake at 350℉ for 12 to 15 minutes, or until the bottoms are barely brown. Remove from the oven and let cool for a minute or two on the cookie sheet. Move the cookies to a wire cooling rack to let cool completely.

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