It has been quite a while since I've baked the last batch of cookies. Of course, homemade cookies are the best as shared previously from easy to make easy Lavender Cookies, Banana Oat breakfast cookies to festive cookies like Pork Floss Cookies, Vanilla butter sugar cookies to stamped cookies and my big kids' all-time favourite copycat Famous Amos double choc chips cookies
Chance upon a cookie recipe that uses cream cheese. With the exact quantity of cream cheese left in the fridge ... this is also the first time that I used cream cheese in cookies. I love lemony taste so I added some lemon juice and zest to the cookie dough.
Recipe source : Food52 cream cheese cookies
Below my slightly modified version with addition of lemon zest and juice.
Cream Cheese Cookies
Yields about 20
116g unsalted butter, at room temperature
80g cream cheese, softened
55g caster sugar
125g all-purpose plain flour
1/2 teaspoon salt
Zest of 1 lemon (my addition)
2 teaspoons lemon juice (my addition)
Preheat oven to 180°C and position the rack in center of oven. (* the oven temperature may vary, do adjust accordingly).
Line two baking sheets with parchment paper. (do not need to grease)
In the bowl of your electric mixer (or with a hand mixer), cream the butter, cream cheese and caster sugar until light and fluffy (about 3 - 5 minutes).
Mix in the lemon zest and juice till incorporated.
Mix in flour and salt just until incorporated. Scrape down the bowl and give it a quick stir with a spoon to make sure everything is evenly mixed.
Drop the batter by tablespoonfuls onto baking sheets.
Space the shapes well apart about 1 1/2 inches between each cookie (they will spread a little).
Bake for about 13 minutes or until the edges of the cookies are golden brown. Do not over-bake.
Cool slightly on the baking sheet (about 3-5 minutes) before transferring them onto a wire rack to cool completely. Store them in airtight container.