Crunchy lemon cookies

Crunchy lemon cookies


¾ cup butter, softened

¼ cup cream cheese, softened

1 cup granulated sugar

⅛ teaspoon sea salt

1 large egg at room temperature

1 large egg yolk at room temperature

3 tablespoons lemon juice

2 tablespoons lemon zest

4 cups all purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

Powdered sugar

2 lemon Petit Pots

Preparation: 15 mins.

Cook: 15 mins.

Serves: 12 cookies.


  • 1

    In a large bowl, combine butter, cream cheese, sugar, and salt. Beat with an electric mixer for about 5 minutes until creamy.

  • 2

    Add the whole egg, egg yolk, lemon juice, half a jar of lemon Petit Pot, and zest and beat until fluffy.

  • 3

    Sift flour, baking powder, and baking soda right into the same bowl and combine until fully mixed.

  • 4

    Portion the dough into balls for 12 large cookies.

  • 5

    Spread powdered sugar onto a plate and roll the cookie balls in the powdered sugar and place onto a parchment lined baking sheet.

  • 6

    Press an indent onto the top of each cookie ball with the back of a measuring spoon.

  • 7

    Pop the baking sheet into the freezer to chill while you preheat the oven to 355°F.

  • 8

    Right before baking, cover the cookie balls with powdered sugar again to get a thick layer on.

  • 9

    Bake for 12-15 minutes. The cookies will be puffed and barely golden when done.

  • 10

    Once baked, press a tablespoon into the top of each cookie to make more space for some lemon Petit Pot.

  • 11

    Once cooled, fill the middles with heaping tablespoons of lemon Petit Pot and serve.