Zesty Lemon Cookies With Lemon Cream Recipe That Dazzles

Baking these delightful lemon cookies with lemon cream promises a zesty adventure for your taste buds.

Citrusy notes dance through each tender morsel, creating an irresistible treat.

Sweet and tangy flavors intertwine like culinary magic in every bite.

Soft, buttery textures melt against your palate with refreshing brightness.

Perfectly balanced ingredients elevate this simple dessert into something extraordinary.

Whispers of bright lemon essence capture summer’s essence in a single, delectable cookie.

You’ll find yourself enchanted by the delicate balance of sweetness and tartness that makes these cookies truly special.

Prepare to be transported by this sunshine-infused confection that beckons you to savor each delightful crumb.

Lemon Cookies with Creamy Lemon Filling

• Burst with Citrus Flavor: Dive into a zesty adventure with these lemon cookies that pack a punch of bright, tangy goodness in every bite.
• Master Elegant Baking: Create professional-looking treats that seem like they came straight from a fancy bakery, with simple piping techniques anyone can learn.
• Perfect for Sharing: Impress friends, family, and guests with these delicate, melt-in-your-mouth cookies that showcase your baking skills without requiring advanced techniques.
• Quick Crowd-Pleaser: Prepare a batch of these delightful lemon cookies in minimal time, making them ideal for last-minute gatherings, potlucks, or spontaneous sweet cravings.

Ingredients for Lemon Cookies with Lemon Cream

• Cream Cheese: Provides rich and creamy texture to the cookie dough.
• Butter: Adds richness and helps create a smooth, tender cookie.
• Flour: Serves as the primary structural component of the cookie.
• Egg Yolk: Contributes to the cookie's richness and helps bind ingredients.

• Granulated Sugar, Lemon Zest: Creates a bright, intense lemon flavor in the cookie.
• Lemon Juice: Adds a tangy citrus taste and helps balance the sweetness.
• Vanilla Extract: Provides a subtle depth of flavor to complement the lemon.
• Salt: Enhances and balances the overall taste of the cookie.

• Parchment Paper: Ensures easy cookie removal and helps maintain consistent shape.
• Large Open Decorator Tip, Pastry Bag: Allows for precise and uniform cookie piping.

Instructions for Lemon Cookies with Lemon Cream

Step 1: Warm Up the Oven

Crank the oven to a toasty 350°F, getting ready for some lemony magic to happen.

Step 2: Prepare Parchment Paper Guides

• Grab two parchment paper sheets
• Trace 1 ½-inch circles about an inch apart on each sheet
• Flip the papers so the circles are facing down

Step 3: Prepare Pastry Bag

Select a large open decorator tip and set up your pastry bag for precise cookie piping.

Step 4: Create Lemon-Infused Sugar

• Take half the granulated sugar
• Add freshly grated lemon zest
• Pulse in a food processor until the sugar turns a soft yellow and zest blends completely

Step 5: Mix Cookie Dough

• Cream cheese
• Butter
• Lemon-infused sugar
• Remaining granulated sugar
• Egg yolk
• Lemon juice
• Salt
• Vanilla extract

Whip on medium-high speed until fluffy and smooth, about 3-4 minutes. Scrape bowl sides periodically.

Gradually fold in flour in three batches.

Step 6: Prepare Dough for Piping

Transfer half the cookie dough into the pastry bag.

The dough should be soft and pliable. If too firm, warm the bag by holding it or placing in a warm spot.

Step 7: Pipe Perfect Cookies

Pipe 1 ½-inch rounds onto parchment paper, using pre-drawn circles as guides. Aim for uniform size to ensure even baking and beautiful presentation.

Pro Tips for Lemon Cookies with Lemon Cream

• Grate lemons carefully to extract maximum zest without touching the bitter white pith, ensuring pure lemon flavor in every bite.
• Soften cream cheese and butter at room temperature before mixing to create a smoother, more uniform dough that pipes easily.
• Use a large open decorator tip for precise, professional-looking cookie rounds that bake evenly and look impressive.
• Warm the pastry bag gently if the dough feels too stiff, helping it flow smoothly and creating perfectly shaped cookies without breaking.
• Scrape bowl sides consistently while mixing to incorporate all ingredients thoroughly, preventing dry spots and ensuring a consistent texture throughout the dough.

Variations to Try on Lemon Cookies with Lemon Cream

• Gluten-Free Lemon Cookies: Replace wheat flour with almond flour or gluten-free blend for those with wheat sensitivities.
• Orange Zest Variation: Swap lemon zest with orange zest for a different citrus flavor profile, maintaining the same recipe method.
• Vegan Friendly Cookies: Substitute cream cheese with coconut cream, butter with coconut oil, and egg yolk with aquafaba or flax egg for plant-based dietary needs.
• Lavender Lemon Cookies: Add 1-2 teaspoons of dried culinary lavender to the sugar mixture for a floral undertone that complements the citrus notes.

Best Pairings with Lemon Cookies with Lemon Cream

• Pair these lemon cookies with a crisp Sauvignon Blanc, whose bright acidity and citrus notes perfectly complement the cookie's tangy lemon profile.
• Brew a chilled chamomile or mint tea to balance the cookie's sweetness, creating a delightful and cooling palate experience that enhances the lemon's freshness.
• Serve alongside a dollop of vanilla bean mascarpone cream or a light Greek yogurt, which adds a smooth, rich texture that contrasts beautifully with the cookie's zesty character.
• Top or serve with a small scoop of lemon or blood orange sorbet, amplifying the citrus elements and providing a sophisticated, palate-cleansing dessert combination.

Storing Tips for Lemon Cookies with Lemon Cream

• Refrigerate: Store cooled lemon cookies in an airtight container, layered between parchment paper, for up to 5 days in the refrigerator. Keep the lemon cream separate to maintain cookie crispness.
• Freeze Cookies: Carefully place unassembled cookies in a freezer-safe container with parchment between layers. Freeze for 2-3 months. Thaw at room temperature before assembling with cream.
• Freeze Assembled: Wrap individual sandwich cookies tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Defrost in refrigerator for best texture and flavor preservation.
• Reheat Method: Warm refrigerated cookies at 300°F for 3-4 minutes to restore slight crispness. Allow to cool completely before serving to maintain delicate texture.

FAQs

• How do I know if my cookie dough is the right consistency for piping?

The dough should be soft and smooth. If it’s too stiff, let it sit at room temperature for a few minutes or gently warm the pastry bag to make piping easier.

• Can I make the lemon zest sugar ahead of time?

Yes, you can prepare the lemon-infused sugar in advance and store it in an airtight container for up to a week. This allows the lemon flavor to intensify.

• What's the best way to ensure my cookies are uniform in size?

Use the pre-drawn circles on parchment paper as a guide when piping. This helps create consistent cookie sizes for even baking and a professional look.

Lemon Cookies With Lemon Cream Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 36 reviews

• Total Time: 40 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Scrumptious lemon cookies with lemon cream bring zesty sunshine to your dessert table. Rich Italian-style pastry combines tangy citrus notes with delicate sweet undertones that will delight you.

---

Ingredients

Scale 1x2x3x

• 2 ⅔ cups (337g) all-purpose flour
• 1 cup (206g) granulated sugar
• 8 oz (226g or 16 tbsps) unsalted butter (softened)
• 3 oz (86g) cream cheese (softened)
• 2 lemons (finely grated zest)
• 1 large egg yolk (room temperature)
• 1 tsp fresh lemon juice
• 1 tsp vanilla extract
• ⅛ tsp salt
• ½ cup (4 oz or 113g) unsalted butter (softened)
• 1 ⅔ cups (190g) powdered sugar (plus more for dusting)
• 1 lemon (finely grated zest)
• 1 tbsp fresh lemon juice
• ½ tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F, positioning the rack in the center for even heat distribution.
2. Create precise piping guides by drawing 1½-inch circles on parchment paper, spacing them 1 inch apart. Flip the paper to ensure the marked side faces down on baking sheets.
3. Pulse lemon zest with half the granulated sugar in a food processor until the mixture turns a soft, pale yellow and becomes thoroughly integrated.
4. In a large mixing bowl, combine cream cheese, butter, lemon-sugar blend, remaining sugar, egg yolk, lemon juice, salt, and vanilla. Whip at medium-high speed until the mixture becomes light and airy, about 3-4 minutes, scraping the bowl’s sides periodically.
5. Gradually fold flour into the creamed mixture in three increments, ensuring thorough incorporation without overmixing.
6. Fill a large pastry bag fitted with an open decorator tip with the cookie dough. If the mixture seems too firm, gently warm the bag by holding it briefly under warm water or placing it in a warm area.
7. Pipe uniform 1½-inch rounds onto the prepared parchment paper, using the pre-drawn circles as precise placement guides.
8. Carefully transfer the baking sheets to the preheated oven and bake for 12-15 minutes, or until the cookie edges turn delicately golden.
9. Remove from the oven and allow cookies to cool completely on the baking sheets before attempting to move or assemble them.

Notes

• Bring cream cheese and butter to room temperature before mixing to ensure smooth, lump-free incorporation and better texture.
• Gently rub lemon zest with sugar to release essential oils, intensifying the citrus flavor throughout the cookie dough.
• If the dough feels too stiff, briefly warm the pastry bag with your hands or place near a warm surface to make piping easier and more consistent.
• Substitute all-purpose flour with a gluten-free blend, adding 1/4 teaspoon xanthan gum to help maintain cookie structure and prevent crumbling.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 152
• Sugar: 9 g
• Sodium: 30 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0.3 g
• Protein: 2 g
• Cholesterol: 25 mg