live_tv
Livestream Starting Soon
00
Hours
:
00
Minutes
:
00
Seconds
Up next in 10
LEMON CREAM CHEESE COOKIES Melt In Your Mouth Cookie
#cookies #catherinesplates #lemon
Today's Recipe: https://catherinesplates.com/lemon-cream-cheese-cookies/
Show More Show Less View Video Transcript
0:00
Let's bring in the new year with some
0:03
delicious melt in your mouth lemon cream
0:08
cheese cookies.
0:10
These are going to be so fluffy and the
0:13
edges are going to be nice and crispy.
0:16
Y'all ready for these? You ready for a
0:18
change in dessert? Let's put this one
0:21
together. Now, we're going to be in a
0:23
large mixing bowl. You can either use an
0:26
electric hand mixer or you can use your
0:29
stand mixer and use your paddle
0:32
attachment. Either way will work for
0:34
this recipe. All right. So, what you're
0:37
going to need is one stick or half a cup
0:41
of butter. You want to make sure you
0:43
bring this to room temperature.
0:47
You really want it pliable.
0:50
And when I say that,
0:53
see how it bends like this?
0:56
That's pretty darn soft. Now, if it's
0:59
not that soft, you can put it in the
1:01
microwave on a microwave safe plate for
1:03
about 5 to 10 seconds. Not too much,
1:07
okay? Because you don't want it melted.
1:10
We just want it softened. All right? So,
1:12
we're going to add that to our large
1:14
bowl.
1:18
Now, you want the same texture for the
1:21
cream cheese. And we're going to be
1:23
adding one 8 oz block.
1:26
And you want to make sure that it's room
1:28
temperature also.
1:30
Nice and soft so it combines well.
1:35
Again, you can take it out of the
1:37
wrapper, put it on a small microwave
1:39
plate,
1:42
and soften it down for about 10 seconds.
1:44
Give it a check. And if you need more,
1:46
just do that. All
1:49
right. So, what I'm going to do is just
1:51
kind of break it up and put it into my
1:53
bowl.
1:56
Give it a good start
2:00
when we start blending this together.
2:08
There we go.
2:11
We're going to beat this together until
2:13
it's nice and creamy and it'll change
2:16
the color will be nice and kind of a
2:18
light pale color. This will take about 2
2:20
to 3 minutes to combine this all
2:22
together.
2:33
Now, about halfway through the creaming
2:35
process, just take your spatula, pull
2:37
down the sides.
2:40
It'll tend to creep up on you.
2:46
Pull that off.
2:51
All right, that's what we're looking for
2:53
right there.
2:55
All right. What we're going to do now is
2:57
add 1 and 1/2 cups of white granulated
3:01
sugar.
3:08
Now, we're going to work with a fresh
3:10
lemon to get the zest and the juice off
3:13
of it. Now, I'm going to be zesting
3:15
about one teaspoon
3:18
into our mixture here. Just place it
3:22
right on top of that sugar.
3:26
So, I'm pretty much going to zest the
3:28
whole thing.
3:35
That looks good. We're going to cut the
3:37
lemon in half
3:40
and then we're going to squeeze some
3:41
into our batter there.
3:48
We're just looking for about one
3:50
tablespoon.
3:54
kind of estimate that. Perfect. Right
3:56
there. We're going to blend this
3:58
together for one to two minutes until
4:00
it's well combined.
4:04
I can smell that lemon. Smells good.
4:07
Nice and fresh.
4:12
Make sure you get your spatula.
4:16
Pull down the sides.
4:19
All right. Nice and smooth. Love that.
4:24
What we're going to do is crack in two
4:26
eggs, one at a time. Now, I brought
4:29
these to room temperature.
4:35
All right. We're going to combine this.
4:40
All right. And then we'll add the second
4:42
egg.
4:46
All
4:56
right. Now, we're not going to over mix.
4:58
That's good right there.
5:03
All right. We've got the extracts. Now,
5:05
we're going to put in one teaspoon of
5:08
vanilla extract. Just a little bit.
5:12
And then we're going to put in one
5:14
teaspoon of lemon extract.
5:19
I'll just use the cap here.
5:24
And we're going to mix that in just
5:25
until combined.
5:29
It should just take a few seconds.
5:32
All right. Then we've got our wet
5:34
ingredients all incorporated.
5:39
We'll set this aside. We're going to
5:40
start with the dry ingredients.
5:43
In a medium bowl, we're going to place 2
5:45
and 1/2 cups of allpurpose flour.
5:49
I just dig deep.
5:52
Grab a knife.
5:58
Scrape off the top.
6:02
And we're going to place it in the bowl.
6:03
That's one.
6:08
Two.
6:11
and a half.
6:16
So, don't pack your flour. Just go in,
6:18
scoop out, flatten it out, and that's
6:19
it.
6:21
There we go. And then we're going to add
6:24
in three teaspoon of baking powder.
6:35
One,
6:37
two, and three. And then we're going to
6:40
add in a pinch of salt.
6:45
I didn't see that happen. I better put
6:48
the lid on it in case it hits the floor.
6:53
All right. Salt. Now, I am using salted
6:57
butter that went into the batter here.
7:00
Okay. So, we're going to add a pinch of
7:02
salt to the flour and that is it. If you
7:05
are using unsalted butter, you can go up
7:08
to about half a teaspoon of salt into
7:10
your flour. All right. So, just a pinch
7:14
and a pinch is like eighth of a teaspoon
7:16
or so.
7:18
And that is it. All right. Let's get a
7:20
whisk.
7:21
We're going to blend this together until
7:23
it's well incorporated.
7:26
This will airate the flour and get that
7:29
salt and baking powder incorporated in
7:31
there. And that baking powder will help
7:34
poof up those cookies
7:37
because we are using an allpurpose flour
7:39
and that won't do it.
7:43
All right, that's perfect right there.
7:45
Now, what we're going to do is bring
7:46
over our batter
7:49
and we're going to incorporate about
7:51
one/3 of flour mixture.
7:55
Oh, one wrong. There we go.
8:00
And on a low setting, we'll beat that in
8:08
just until mixed.
8:12
That's good.
8:16
And then we'll do another round.
8:22
Get that mixed in.
8:29
There we go.
8:32
And we don't want to overm mix the
8:34
batter. You don't want tough cookies.
8:38
All right, I'm going to put the rest in.
8:46
And we'll do this just until mixed
8:52
cuz it's going to get kind of thick.
8:55
And we're going to bring up the beers
8:57
here all the way out.
8:59
There we go. Pop them out.
9:06
All right. I've been using the same
9:07
spatula through this whole recipe.
9:10
Now, what we're going to do is just take
9:11
the spatula
9:14
and fold in any excess flour.
9:19
Yeah, that looks good.
9:22
Just don't over mix.
9:26
All right,
9:29
I got to fold in the powdered sugar.
9:31
Half a cup.
9:35
It comes in at the end of the recipe.
9:39
All right, we're going to get that mixed
9:40
in.
9:42
Just fold it in.
9:46
Now, the powdered sugar really should be
9:48
put in when you put in your flour, salt,
9:51
and baking powder. You can put the
9:53
powdered sugar in at that time. But
9:55
since I left that step out, I just put
9:56
it in the end and it's totally fine.
9:59
What we're going to do now is
10:01
refrigerate the batter for 30 minutes so
10:04
it can kind of solidify up because we
10:06
got to form some dough balls with it.
10:08
All right, I'll be back. All right, I've
10:11
pulled my cookie dough out of the
10:13
refrigerator. It's been about an hour
10:15
now. You can leave it in there up to 48
10:17
hours before you actually make the
10:19
cookies. So, that's a good thing. Let me
10:21
tell you, I can smell the lemon in
10:23
there. Woo! Smells delicious. All right,
10:26
I'm going to take a cookie scoop. I'm
10:27
going to go in
10:30
even it out.
10:34
Now, you're going to put it into the
10:36
palm of your clean hand.
10:40
And then we're going to roll it.
10:43
And then we're going to put it into some
10:45
powdered sugar and roll it into there.
10:48
Now, you're going to place it onto your
10:50
sheetpan that I have lined with some
10:52
parchment paper. Need about two pans for
10:56
this recipe. And then you're going to
10:58
place it on there.
11:00
And you're going to keep your cookie
11:01
dough about 2 in apart. That way they'll
11:05
grow and not be one big cookie. All
11:07
right, let's get these done.
11:11
All right. Sometimes you can wet your
11:12
hands and that helps with the batter.
11:21
It doesn't stick on your hands too much.
11:24
All right. Roll it.
11:27
Then the powdered sugar.
11:33
All right, I'm going to finish these up.
11:35
All right, we got one pan down.
11:38
All right, now before we rolled the
11:40
cookies, I had gotten a bowl and I put
11:42
in half a cup of powdered sugar and then
11:45
I just took a whisk and just kind of
11:47
blended it up a little bit to kind of
11:49
get it nice and powdery and fine. So, I
11:52
kind of think I think I didn't tell you
11:54
that step, but we're going to say it
11:56
anyway. All right, I've got my oven
11:58
preheated at 350°.
12:01
We're going to bake these for about 12
12:03
to 15 minutes. They are going to spread.
12:07
And of course, we got the powdered sugar
12:08
on there. And you want them to be nice
12:11
and kind of crispy and golden brown on
12:14
the edges of the cookie. And then
12:16
they're going to be nice and soft on the
12:17
inside. All right. Keep an eye on them
12:20
because we don't want them to get too
12:21
hard in the oven. I'll be back. All
12:24
right, you guys. What do you think? I
12:26
was just giving them some extra powdered
12:28
sugar on top.
12:31
Now, once these come out of the oven,
12:33
you put them directly onto a cooling
12:35
rack to cool off. Then you can add some
12:37
more powdered sugar to them.
12:40
Woo! Look at that. It made 30 cookies.
12:45
Let's give these a try.
13:00
Don't those look good, you guys? They
13:02
serve up beautifully.
13:05
Let's give these a try.
13:16
Y'all look at that. It's nice and crispy
13:19
on the edges. Nice and pillowy, fluffy
13:22
on the inside. Oh my gosh, you guys.
13:25
Lemon cream cheese cookies. You can
13:28
leave out the lemon if you want to do
13:30
that and just make these cream cheese
13:31
cookies. Now, you have the pantry items,
13:34
you have the refrigerated items, you
13:36
have that cream cheese left over from
13:38
the holidays that you don't know what to
13:39
do with. Now you do.
13:43
These are delicious. Make sure you put
13:45
the lemon in there because that is
13:47
yummy. Okay, you guys, thumbs up on this
13:51
one. If you're new to the channel, make
13:52
sure you hit that subscribe button down
13:54
below and that bell notification. That
13:56
way, you'll always know when my recipes
13:58
are posted. All right, you guys. I'll
14:01
see y'all on the next episode. Bye.
#Cooking & Recipes
#Desserts