Lemon Cranberry Cream Cheese Cookies
Yikes this is a mouthful isn’t it, but I don’t even care, because it's so dang good. You need to make these… RIGHT NOW.
Ingredients
Cream Cheese Filling
8oz softened cream cheese
2 1/2 cups powdered sugar
1/2 salt
1 tsp vanilla extract
1 tsp cinnamon
2 1/2 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3/4 cup brown sugar
3/4 cup white sugar
1 cup unsalted, room temp butter
2 eggs
1 tsp vanilla extract
Juice of 1/2 a lemon
1 tbsp lemon zest
2 cups dried cranberries
Directions
Make the cream cheese filling first. Beat the softened cream cheese, salt, cinnamon, and vanilla until smooth. Add sugar and mix until fully combined.
With a spoon or cookie scooper take about 1 1/2 tbsps worth, place on a cookie tray, and repeat this until all the filling is gone. Put the balls into the freezer for at least 30 minutes.
In a medium bowl combine flour, salt, baking soda, and baking powder. Whisk well, set aside.
In a large bowl beat butter until smooth. Add in both sugars and beat until combined. Next, crack in both eggs and beat until fluffy and lightened in color. Next, add vanilla, lemon juice, and zest, give this another mix.
Next, add 1/2 the flour and mix until combined. With a rubber spatula fold in the rest of the flour 1/2 way, add in the cranberries, and finish the folding process, making sure to scrape the sides and bottle of the bowl to mix everything evenly.
When the 30 minutes is done, take the dough and flatten it out. Take a cream cheese ball, put it in the middle, and cover it. Make sure that the cream cheese filling is completely surrounded by dough. Repeat until all the dough is gone. Preheat the oven to 350, put these on a cookie sheet with parchment paper, and chill for 1 hour.
Bake in the oven for 17 minutes, ENJOY!
