Making cookies from scratch doesn’t have to be time consuming! These Lemon Cream Cheese Crinkle Cookies are SO GOOD! They’re the perfect spring dessert, fabulous for Easter, Mother’s Day, & more!
Lemon Cream Cheese Crinkle Cookies
How to store
These Lemon Cream Cheese Crinkle Cookies are easy to make and ready in no time at all, which is great for when a cookie craving hits. We usually eat these in a day or two, but to keep them fresh, make sure to store them in an air tight container. I like to keep this perfect spring dessert in the fridge so they stay firm and delicious.
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Can I freeze them?
Yes! I’ve frozen a batch of these after I baked them and they were so good! They stay fresh for about a month in the freezer. I love to eat them straight out of the freezer, but to defrost them store them in the fridge. They won’t look exactly the same, but they’ll still be tasty. Need a new cookie sheet? I love these Wilton set of 3 from Target that are only $15.
Do I need to use full fat cream cheese?
I would definitely stick with full fat for these cookies. You can try low fat, however I haven’t tried it in this recipe and am not sure if the texture would be the exact same.
What do I serve with this?
So glad you asked! Since these are the perfect spring dessert 😉, you won’t need any other sweets. But if you do, check out these Mini No Bake Strawberry Cheesecakes. Yum! Looking for something not sweet to eat beforehand? Try any of these delicious meals.
CrockPot Crispy Caramelized Pork Ramen
This easy Skillet Chicken Parm from my friend Katie’s cast iron site pairs perfectly as well!
Want something amazing to sip on while you snack on this perfect spring dessert? Both of these cocktails are fabulous for summer sipping. Leave the alcohol out and sub with sprite or your favorite bubbly water for a fabulous summer mocktail!
Lemon Cream Cheese Crinkle Cookies
Ingredients
- 1/2 cup unsalted sweet cream butter, softened
- 1/2 Cup cream cheese, softened
- 2 cup sugar
- 2 eggs large
- 1 lemon Zested
- 1/3 cup fresh squeezed lemon juice
- 1 tsp salt
- 4 cup flour
- 4 tsp cornstarch
- 1 tsp baking soda
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper
- Using a large bowl, beat together the flour, baking soda, cornstarch, and salt
- Using a standing mixer, beat the butter, cream cheese, and sugar until combined and fluffy
- Beat in the eggs one at a time until combined
- Beat in the lemon zest and lemon juice until combined
- Gradually beat in the dry ingredients until a soft dough forms
- Pour the 1 C powdered sugar into a medium bowl
- Using a sppon or small ice cream scooper, scoop a small amount of dough into the powdered sugar and coat it by rolling it around
- Place the dough onto the cookie sheets
- Repeat steps with remaining dough
- Bake the cookie sheets, 1 at a time, for 11-13 minutes or until a light golden color around the edges
- Allow to cool before enjoying!
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