Lemon Nutmeg Cream Cheese Cookies

Lemon Nutmeg Cream Cheese Cookies

 

These Lemon Nutmeg Cream Cheese Cookies are the only thing you will ever need to put in your mouth again.

EVER. AGAIN.

The end.

That’s all, folks.

Nothing more needs to be said.

I’m out…

 

Ok, just kidding. I’m still here. I can see that you need a little more convincing. 🙂

 

 

Lemon Nutmeg Cream Cheese Cookies

 

 

Allow me take you on a little trip down memory lane. Way back in 3rd grade, 9-year-old me heard about a baking competition at school. Any student could enter a dessert and their creations would be tased and judged at the end of the week. I called grandma and she shared a cream cheese cookie recipe with me. So, I whipped up a batch, shaped them into little moons and stars with cookies cutters and entered them in the contest.

 

Little did I know that those chewy cream cheese cookies would take 1st place! So, let’s just  say that your kitchen could be filled with these Lemon Nutmeg Cream Cheese cookies inspired by an award winning recipe. How’s that for convincing?!

 

 

Lemon Nutmeg Cream Cheese Cookies

 

 

To top it all off, my not-so-little brother (yep, he’s over 6 feet tall!) helped me create this recipe. *awwwwww, sibling love* And I learned one very important lesson from him. Always, ALWAYS, use the hand held mixer– even if you don’t think you need it. YOU DO because you get to lick the dough off the beaters.

 

These Lemon Nutmeg Cream Cheese Cookies are pillowy, soft, chewy, and delightful with the perfect touch of nutmeg and a refreshing hint of lemon. I just know you are going to love them. ♡

 

 

Lemon Nutmeg Cream Cheese Cookies

 

Lemon Nutmeg Cream Cheese Cookies
Print
Lemon Nutmeg Cream Cheese Cookies
Prep Time
45 mins
Cook Time
9 mins
Total Time
54 mins
 

These Lemon Nutmeg Cream Cheese Cookies are pillowy, soft, chewy, and delightful with the perfect touch of nutmeg and a refreshing hint of lemon.

Servings: 50 Cookies
Calories: 64 kcal
Ingredients
COOKIES
  • 4 ounces Cream Cheese
  • 1/4 cup (1/2 stick) Unsalted Butter
  • 1/2 cup Sugar
  • 1/4 cup Brown Sugar
  • 1 Egg
  • 1/2 tsp. Vanilla Extract
  • 1/4 tsp. Lemon Extract
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Nutmeg
  • 2 cups Unbleached Flour
  • 1/2 cup Crushed Nuts to Top (optional)
GLAZE
  • 1 1/2 tbsp. Milk
  • 1 cup Powdered Sugar
  • 1/2 tsp. Vanilla Extract
  • Pinch of Salt
Instructions
COOKIES
  1.  Preheat your oven to 350 degrees F.

  2. In a large bowl, combine the cream cheese, butter, sugar, brown sugar, egg, vanilla,  and lemon.

  3. In a separate bowl, mix together the baking powder, salt, nutmeg and flour.

  4. Add the dry ingredients to the wet ingredients and mix together.

  5. Let the dough rest for 30 minutes in the refrigerator.

  6. Roll the dough out onto floured countertop (1/4-1/3 [MAX] inch thickness or so) and cut use cookie cutters.

  7. Bake for 7-9 minutes until the bottoms are slightly golden brown. 

  8. Let them cool for 10 minutes before adding the glaze and sprinkling on the crushed nuts.

GLAZE
  1. Whisk together all the ingredients and drizzle with a spoon over the cooled cookies. 

Recipe Notes



4 thoughts on “Lemon Nutmeg Cream Cheese Cookies”

  • Oh my, these cookies were so yummy. I made them yesterday and I swear they’re almost gone. The lemon and nutmeg combination is just perfect. I never would have thought to put them together, but I’m so glad you did, Hayley!

    • I tried a few different thicknesses and 1/4-1/3 inch was the best. (Yikes, sorry about the typo- I’ll fix it right away!) They stayed nice and chewy without being underbaked. When I cut them thiner they seemed to dry out and burn, especially on the ends. Really, you can cut them however you’d like and adjust the baking time accordingly. That 1/4-1/3 inch thickness is just what I liked the most.

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