Monday, October 10, 2011

Lemon Cream Cheese Cookies

So I might have forgot baking soda once. Turns out leavening is kind of important to the consistency of baked goods especially when you want an airy moist cake.

I might have asked the chef how to frost a cake. For real.

She might have taught me some very valuable tricks of the trade. Even better.

Never be afraid to ask questions.

I might have made the same recipe twice in one day and both times it turned out awful.

Never label a recipe fool proof. Never.

I made cupcakes two days in a row, both times they overflowed and looked laughable.

Never give up.

I have to laugh at myself. I love it, I learn, I move on. 

I feel really stoked that I can make a few recipes from memory.

I smile.

My tart shells often leak. Tarts are gorgeous but not when they leak.

I love the word tartlette.

Never forget the salt. Always use real butter. Cream is nice. Buttermilk is awesome.

Each weekday morning I put my crazy curly hair in a high bun, run some mascara through my eyelashes at an unruly early hour and tip toe out of the house trying my hardest not to wake J.  Most days are smooth, I soak up all that I can, committing it to memory and making notes in an ever growing baker's binder. Creativity and craftiness.  I pull things out of the oven beaming with excitement, proud. I dance. There is laughter and smiles.

I pulled these cookies out of the oven, arranged them nicely and watched as they all were given good homes in warm bellies.

 Lemon Cream Cheese Cookies

Get creative and spin these tangy cookies with zest of oranges or limes. Try chocolate. How about cinnamon or cardamom. Please do tell me what you try!

8 tablespoons unsalted butter, room temperature

3 ounces cream cheese, room temperature

zest of 1 lemon

1 cup sugar

1 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

Pre heat the oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda and salt.  Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment add butter cream cheese, lemon zest and sugar. Cream on medium speed until slightly more pale and fluffy, about 5 minutes.

Stop the mixer, add the flour.  Mix on low speed until dough comes together. 

On parchment lined cookie sheets place walnut sized balls of dough 2 inches apart.

Bake, 1 sheet at a time for 10 to 12 minutes. Don't over bake, the edges should be slightly golden.


  1. umm, yum. i love lemon everything and i think i will have to make these. thanks!

  2. "I have to laugh at myself. I love it, I learn, I move on." This is such a necessary part of life. It is hard to do but I know that when I'm in that place where I can really laugh at myself then life is sooo much less stressful.

    Thanks for sharing! [and for the recipie :) ]

  3. Your photos are absolutely beautiful. And the cookie also looks great, seems like a delicious recipe, yum.

  4. Mine flattened out a little more than yours but OMG these are good! They turned out like lemon thins. I used homemade cream cheese and I added a tablespoon of lemon juice which probably explains the thinner outcome but regardless these are very rich and tasty.

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