Lemon Cookies with Lemon Cream: A zestful, sweet treat blending the tangy flavors of lemon zest and juice with the richness of cream cheese, butter, and powdered sugar. Perfect for citrus lovers!
Once upon a sunny afternoon, I found myself craving something citrusy yet sweet. That’s when I stumbled upon a family recipe, passed down from my grandmother, for Lemon Cookies with Lemon Cream. Every bite of these cookies takes me back to summers spent in her kitchen, surrounded by the comforting aroma of freshly baked goods and the laughter of loved ones. It’s not just a recipe; it’s a cherished memory baked into every cookie.
Why You’ll Love Lemon Cookies with Lemon Cream
- Citrus Heaven: The double dose of lemon, both in the cookie and the cream, makes it a dream for lemon lovers.
- Perfect Texture: The cookies strike a delicate balance between soft and crumbly, paired with creamy, smooth lemon buttercream.
- Versatility: Ideal for various occasions, from casual gatherings to elegant tea parties.
- Simple Ingredients, Gourmet Taste: Common kitchen staples combine to create a sophisticated flavor profile.
Ingredients Notes
Embarking on the journey of making these Lemon Cookies with Lemon Cream? Here’s what you need to know:
- Granulated Sugar & Powdered Sugar: The former adds sweetness and texture to the cookies, while the latter gives the cream its silky smoothness.
- Lemon Zest & Juice: The real stars of the show, providing that bright, zesty flavor.
- Cream Cheese & Butter: These add richness and a melt-in-your-mouth quality.
- All-Purpose Flour: The foundation that brings everything together.
Step-by-Step Instructions
Creating these Lemon Cookies with Lemon Cream is like orchestrating a symphony of flavors. Each step is crucial to achieve the perfect balance of tangy and sweet.
- Preparation: Begin by setting the stage – preheat your oven and prepare your baking sheets with parchment paper. This ensures your cookies won’t stick and have a consistent size.
- Cookie Dough: Blend lemon zest with sugar for that citrusy sweetness, and mix it with other ingredients. The secret here is the creaming of butter and sugar, which introduces air and promises a fluffy texture.
- Piping the Cookies: This is where your artistic flair comes in. Pipe the dough onto your prepared sheets. The dough’s softness is key to smooth piping, so keep it warm!
Storage Options
Storing these Lemon Cookies with Lemon Cream is a breeze. They can be kept in an airtight container at room temperature for up to 3 days, ensuring they remain as fresh as the moment they left the oven. For longer storage, refrigerate for up to a week or freeze for a month – just bring them to room temperature before serving for the best experience.
Variations and Substitutions
Not everyone has the same pantry items, so here are some tweaks you can make:
- Lemon Zest Substitutes: Out of lemons? Orange or lime zest can add a delightful twist.
- Cream Cheese Alternatives: If cream cheese isn’t your thing, try mascarpone for a similar texture with a different flavor profile.
- Flour Options: For a gluten-free version, switch to a suitable gluten-free flour blend.
Remember, baking is all about experimentation and finding what works for you. Happy baking! 🍋🍪
Lemon Cookies with Lemon Cream
Ingredients
For the Cookie Dough:
- Granulated Sugar: 1 cup 206g
- Lemon Zest: Finely grated zest from 2 lemons ensure no white pith is included
- Cream Cheese: 3 ounces softened (86g)
- Unsalted Butter: 8 ounces softened (16 tablespoons or 226g)
- Egg Yolk: 1 large at room temperature
- Fresh Lemon Juice: 1 teaspoon
- Salt: ⅛ teaspoon
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 ⅔ cups 337g
For the Lemon Filling:
- Unsalted Butter: ½ cup softened (4 ounces or 113g)
- Powdered Sugar: 1 ⅔ cups plus additional for dusting (190g)
- Vanilla Extract: ½ teaspoon
- Lemon Zest: Finely grated zest of 1 lemon
- Fresh Lemon Juice: 1 tablespoon
Instructions
Preparation:
- Preheat the oven to 350°F (177°C). Prepare two baking sheets by lining them with parchment paper. On one side of each parchment piece, draw 1 ½-inch circles approximately 1 inch apart. Flip the parchment so the drawn circles are on the underside.
- Prepare a large pastry bag, fitting it with a large open decorator tip.
Preparing the Cookie Dough:
- In a small food processor, combine half of the granulated sugar with the finely grated zest of two lemons. Process until the sugar takes on a light yellow hue and the zest is thoroughly integrated.
- In a large mixing bowl, blend the cream cheese, butter, lemon-infused sugar, the remaining granulated sugar, egg yolk, lemon juice, salt, and vanilla extract. Beat on medium-high speed until the mixture is fluffy, which should take approximately 3-4 minutes. Ensure to periodically scrape down the sides and bottom of the bowl. Gradually add the flour in three separate additions, continuing to scrape the bowl as necessary.
Piping the Cookies:
- Transfer half of the cookie dough into the prepared pastry bag. The dough should be exceptionally soft to facilitate optimal piping. If necessary, gently warm the dough by placing the pastry bag in a warm location or by holding it with hands that have been rinsed in warm water.
- Pipe generous 1 ½-inch rounds onto the parchment paper, using the pre-drawn circles as guides. It is important to ensure the cookies are uniform in size for consistent baking and assembly.
- These instructions and ingredient list should be followed with precision to achieve the desired quality and consistency of the Lemon Cookies with Lemon Cream.
