Lemon Cream Cheese Thumbprint Cookies Recipes

LEMON CREAM CHEESE THUMBPRINT COOKIES

Steps:

• I used my stand mixer, but this is doable by hand, just more effort!
• Preheat oven to 350 deg F
• On med-low, cream together the butter and the cream cheese. This is easier if they are at room temp.
• Slowly add in the sugar.
• Add the eggs, lemon, and vanilla, let beat on med-high until creamy and smooth.
• Turn the speed down, and add the flour, 1/2 cup at a time, adding in the sale and baking powder after the first cup. As soon as the flour is fully incorporated, stop beating.
• Chill the dough. You can work with it right away, but it will be easier if it's been in the fridge for 2-3 hours.
• using confectioner's sugar to keep them from sticking, form the dough into balls. I like mine to be about 1 1/2 inches in diameter, approximately. They will not spread much, so you can space them close together on the cookie sheet. Once you have the sheet full, press a divot into each ball with your thumb.
• Fill the divots with jam or jelly. Don't fill it too full, but expect that some will overflow during baking, anyway. I like a silicon baking sheet for this reason. Parchment paper works, too.
• Bake for 10-12 minutes, remove, and cool.
• Enjoy!

CREAM CHEESE THUMBPRINT COOKIES

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Line baking sheet(s) with parchment paper or a silicone baking mat.
• Beat the butter and cream cheese in a mixing bowl until light. Add the sugar and beat at medium speed until well blended. Beat in the vanilla.
• Add flour and baking soda; mix well.
• Fold in the chopped pecans; mix well; chill dough for 30 minutes.
• Shape the chilled dough into 1-inch balls and place on the prepared baking sheets.
• Make an indentation in the center of each ball with a thumb or finger. Fill each indentation with about 1 teaspoon of the preserves.
• Bake for 8 to 12 minutes, or until lightly browned. Remove to cooling racks to cool completely. Makes about 4 to 5 dozen. Tips and Variations

APRICOT CREAM CHEESE THUMBPRINTS

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
• Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

PHILADELPHIA CREAM CHEESE-LEMON THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F.
• Beat together cream cheese and butter with an electric or hand mixer until light and fluffy.
• Beat in powdered sugar, lemon juice, vanilla extract and yellow food coloring and mix until well incorporated.
• Transfer to a large freezer bag or piping bag and refrigerate until ready to use.
• Divide sugar cookie dough into 32 (1/2-oz.) portions and roll each into ball.
• Place balls of dough, 3 inches apart, on baking sheets lined with parchment paper.
• Press your thumb into the top of each ball to create an indentation to fill with frosting after baking.
• Bake for 11 to 12 minutes until edges are lightly browned.
• Cool completely on a wire rack before frosting.
• Cut the corner off of your freezer bag or piping bag and top each cookie with a tablespoon of the chilled cream cheese frosting. Serve immediately.

LEMON CREAM CHEESE COOKIES

Steps:

• Beat butter and cream cheese together for 1-2 minutes. Add sugar and beat for another 2-3 minutes. Add egg and vanilla and beat for another 3-4 minutes.
• Add the lemon zest and lemon juice and mix for 1 minute.
• In a separate bowl, combine the flour, cornstarch, baking soda and salt.
• Mix the flour mixture into the wet ingredients. The dough should start to form a ball, so if the dough seems too wet, you can add another 1/4 cup and keep mixing.
• Refrigerate the dough for at least 3 hours or up to 3 days.
• Preheat oven to 350° and line a cookie sheet with parchment paper or a silicone mat. Use a cookie scoop to scoop out heaping tablespoonfuls of dough. Place on a prepared cookie sheet about 2 inches apart.
• Bake for 8-10 minutes. If it looks like the cookies are not quite done, you may need to bake them another 2-3 minutes, depending on your oven and the size of your cookies.
• Let cool on cookie sheets for about 5 minutes before transferring to a wire rack to cool completely. Once the cookies are cooled, make the glaze.
• Mix glaze ingredients together, adding a little more lemon juice if needed for the desired consistency. You can drizzle the frosting over the top or you can dip the tops of the cookies in the glaze. Allow it to harden and then store the cookies in an airtight container.