Ingredients for Lemon Cheese Spritz Cookies
- 1 cup (2 sticks) softened butter
- Cream Cheese
- ¾ cup granulated sugar
- Egg
- Lemon Rind
- Lemon Juice
- Flour
- ½ teaspoon baking powder (omit if using self-rising flour)
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How to Make Lemon Cheese Spritz Cookies
- Cream together 1 cup (2 sticks) softened butter, 4 ounces cream cheese (softened), and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, then stir in 1 teaspoon vanilla extract and 2 tablespoons lemon zest.
- Gradually add 2 ½ cups all-purpose flour (or 2 cups self-rising flour, omitting the baking powder) and ½ teaspoon baking powder (omit if using self-rising flour). Mix until just combined.
- Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat your oven to 375°F (190°C). Prepare your baking sheets by lining them with parchment paper.
- Using a cookie press or a piping bag fitted with a star tip, press out cookies onto the ungreased baking sheets, leaving some space between each cookie.
- Generously sprinkle the cookies with your choice of colored sugars.
- Bake for 7-8 minutes, or until the edges are very lightly golden. Watch them closely as oven temperatures can vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
163g
Fat
135g
Carbs
29g
