Lemon Cream Cheese Crackle Cookies. Delicious, soft, lemony crackle cookies are great or on their own or even better sandwiched together with smooth, luscious cream cheese frosting. An outstanding combination of flavours.
Lemon Cream Cheese Crackle Cookies.
Originally published Dec 2019.
A bunch of different recipes for lemon crackle cookies have been making the rounds on Pinterest lately. None quite seemed to hit the mark for me though.
I wanted a soft cookie version that would go well with a layer of cream cheese frosting to hold them together.
So good with a warm cup of tea or coffee.
The truth is that these are perfectly fine on their own without the filling. Unadorned they make what my mother would call a lovely “cup of tea” cookie.
Either way you try them, these Lemon Cream Cheese Crackle Cookies are delicious and a real treat for the lemon lovers in your life.
Use organic lemons when possible.
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
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Lemon Cream Cheese Crackle Cookies. Delicious, soft, lemony crackle cookies are great or on their own or even better sandwiched together with smooth, luscious cream cheese frosting. An outstanding combination of flavours.
Ingredients
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- zest of 3 large lemons, finely chopped
- 3/4 cup icing sugar, powdered sugar (for rolling the cookie dough in)
for the cream cheese frosting.
- 1/2 cup cream cheese
- 1 tsp vanilla extract
- 2 1/2 cups icing sugar, powdered sugar
Instructions
- Sift together the flour, baking powder and salt. Set aside.
- Cream together the butter and sugar very well.
- Beat in the vanilla and lemon extracts and the chopped lemon zest.
- Beat in the eggs, one at a time.
- Fold in the dry ingredients until a soft dough forms. Don't overwork the dough.
- Cover the dough and refrigerate for about an hour.
- Scatter the icing sugar in the bottom of a pie plate.
- Roll the chilled into 1 inch balls and then roll the balls into the powdered sugar.
- Place the dough balls about 2 inches apart on a parchment lined baking sheet.
- Bake at 350 degrees F for about 13 -15 minutes until they are lightly brown at the edges and do not look wet on the top.
- Cool on the tray for a few minutes before transferring the cookies to a wire rack to cool completely.
- Sandwich 2 of the cookies together with about a tablespoon of the cream cheese frosting.
- Store in an airtight container in the fridge.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
12 sandwich cookiesAmount Per Serving Calories 359Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 61mgSodium 263mgCarbohydrates 79gFiber 1gSugar 62gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.