Sunday, April 15, 2012

Chewy Lemon Cream Cheese Cookies

These are SO good and so simple. They are perfectly sweet, creamy and slightly tart for spring. I wanted to create something that had the rich taste of butter, yet didn't have butter as the dominant ingredient, so I mixed butter and light olive oil. They turned out wonderfully. If you make these, I guarantee you won't be disappointed. They have that beautiful crunch on the outside, but are super moist and chewy on the inside.


1.5 cups organic cane sugar
1/4 cup organic cane sugar, for rolling
zest of one medium lemon
1/2 cup cream cheese
1/4 cup salted butter, melted
1/4 cup light olive oil
1 egg
1 tsp pure vanilla essence
1 tsp lemon extract
juice of one medium lemon
2 1/3 cup all purpose flour
1 heaping tsp baking powder
1/2 heaping tsp baking soda


1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
2. In a large bowl, beat together sugar, cream cheese, melted butter, oil, lemon juice, lemon zest, lemon extract and vanilla essence until smooth. Beat in egg until incorporated.
3. In a separate bowl, sift together flour, baking soda and baking powder.
4. Fold flour mixture into wet mixture and mix together.
5. Roll 1 1/2 inch dough balls with your hands, and roll each dough ball in remaining sugar to coat. Place about 12 cookies on one cookie sheet, spaced 2 inches apart.
6. Bake 10 minutes. To ensure a moist, chewy centre, don't overbake! Let cookies cool 3-4 minutes on the cookie sheet, then transfer to a wire rack to cool completely. They are best stored in an air-tight container at room temperature. Makes approximately 3 dozen.


  1. These sound delicious...will try them tonight! FYI, you left out the egg in the ingredient list! Thanks for sharing

  2. Thanks!!!!! Didn't notice! Fixed it! :-) Hope you enjoy them! They are super yummy!


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