Fresh Lemon Juice, Fresh Lemon Zest and Lemon Extract make these Chewy Lemon Cookies bursting full of lemon flavor
I’ve made lemon cookies before, twice on my blog actually. While I am a chocoholic 99.9% of the time, occasionally I love a good lemon treat. And lemon is a fabulous flavor for a cookie, it breaks up all the dare I say it? Chocolate. But often times when you find a lemon cookie its flat and crisp or thick and cakey. While I personally enjoy all types of cookies, I ain’t one to judge, I like ’em all! When I made these I was in the mood for a chewy cookie.
So I set out to make a thickier but not cake like chewy lemon cookie.
I was very happy with the results.
I let the cookies chill in the fridge overnight which I feel helped enhance the lemon flavor. I use lemon zest, lemon juice and lemon extract in these cookies cuz gosh darnit I want the lemon to scream!
These are the type of cookies you eat like 10 and think it’s only been like 2 cookies but wonder where the heck the rest disappeared to
I originally was going to drizzle the cookies with a lemon glaze but knew I was short on time so I rolled the cookies in powdered sugar for fun.
Some other Lemon Cookies I posted on my blog look very similar to these cookies but these are more chewy cookies.
I took these Chewy Lemon Cookies to a bbq and they disappeared way faster than I expected, thank god I had some at home before the bbq otherwise I wouldn’t have had any!
In the bowl of an electric mixer beat butter for 1 minute. Add in granulated sugar, mix until combined then beat for an additional minute. Add in egg and yolk and beat for 3 minutes. Add in vanilla and lemon extracts, fresh lemon juice and zest. Continue mixing until fully incorporated.
In a medium bowl whisk together the flour, salt, cornstarch, baking powder and baking soda.
Slowly add dry ingredients to the butter mixture. Chill dough for at least 3 hours or up to 4 days.
Using a cookie scoop place 2tsp of dough roll together then dunk in powdered sugar. Place on a baking sheet at 325 for 9-11 minutes until cookies are just set. Set the cookie sheet on a wire rack to cool for 5 minutes. Store cookies in an air tight container for up to 3 days.
In a medium bowl combine flour, baking powder and salt. Set aside.
In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in blueberries. I like to reserve a few blueberries and press them into the top of the cake.
Bake for 55-60 minutes or until toothpick comes out clean.
While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake. Store cake in an air tight container in fridge.
Loads of fresh lemon juice and zest make this Lemon Cheesecake irresistible. The perfect make ahead dessert.
SO… I made this Cheesecake for Easter. And my life has been all over the place since I last blogged in November (eeeeeek).
Working in the restaurant industry December is a crazy busy month, then I went on holiday to England, Amsterdam, Prague and Dublin. Then I had to get back into the swing of things at work. And then the oven nightmare began.
The oven stopped working, the lighter would not light. The oven is 1.5 years old. Basically the oven saga started in beginning of April and Sears was a PAIN in the BUTT! Sears sent us a company they hire and the guys were USELESS! We demanded a Sears rep and we got one. But each guy had a new idea of why it wasn’t working. It was fixed a total of 6 times until now they have officially decided we can get a new oven. Mind you 6 times means 12 visits. And in between the oven has worked then one day just doesn’t. Believe me when you have cracked the eggs, whisked the cream…etc and then when you turn your oven on and you can’t bake it… it is SOOO frustrating.
So we are going to look at ovens later this week and do some major research. Hopefully by the end of next week I will be living with a working oven again.
But on to what is really important here, Cheesecake. Specifically Lemon Cheesecake with or without a raspberry sauce.
This recipe calls for fresh lemon juice, lemon zest and lemon extract. If you don’t like as much lemon flavor then leave now. Just kidding 🙂 Take the lemon extract out.
Lemon is so refreshing and makes what is normally a heavy dessert, Cheesecake, taste lighter.
I adore making cheesecakes but they are a tad bit time consuming. I find it easiest to bake the cheesecake around 8pm done by 9:30/10 then let it sit in the oven for an hour or so and then wrap and chill over night.
I hope you love this as much as my family and friends did !
2 lbs cream cheese, completely softened to room temp.
1 1/2 cup granulated sugar
1/3 cup heavy cream
3/4 cup sour cream or greek yogurt
1/2 cup fresh squeezed lemon juice
4 tbsp lemon zest
1 tsp lemon extract
5 large eggs, at room temp.
2 1/2 cups frozen raspberries
1/2 cup granulated sugar
1/2 cup lemon juice
1 tsp corn starch
Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, lemon juice, lemon zest and lemon extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
In a medium saucepan over medium-low heat cook raspberries and granulated sugar. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together and using a masher help break raspberries up, after 5 minutes of cooking take off of heat and pour into a food processor. Process raspberries until liquid. Strain sauce into a clean bowl to chill overnight in the fridge.
The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.
Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Swirl Lemon Cheesecake irresistible.
Cheesecake is one of my favorite things to make, especially in the summer. A nice cold dessert, oh it hits the spot! Especially lemon desserts and this year I have loved the combination of Lemon & Raspberry. They just go together so well.
So Cal is in the 100’s right now, so freaking hot. But that didn’t stop me and my mom from craving a roast dinner tonight. If you follow me on Instagram you would have seen a delicious dinner.. Yorkshire puddings.. ugh so delicious. I could literally eat 10 yorkies, dipped in gravy or even plain. And then roast chicken, roast potatoes, cheesey cauliflower, brussels sprouts, carrots, mashed potatoes and TONS of gravy all over it all!
Makes me so happy.
And you can’t have a delicious dinner that is not followed by dessert. So I think you should make this one, I brought it into work and it went over very well. But cheesecake usually does, creamy dreamy deliciousness!
16oz cream cheese, completely softened to room temp.
3/4 cup granulated sugar
3 tablespoons heavy cream
1/3 cup sour cream or greek yogurt
Zest of two medium sized lemons
Juice of 2 medium sized lemons about 1/3 cup
3 large eggs, at room temp.
Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Lemon Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
In a food processor blend raspberries and sugar until mixture is in liquid form. Pour mixture through strainer to get rid of all seeds, set aside.
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla beans, lemon zest and lemon juice mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan, place dollops of raspberry puree and use a knife to swirl the dollops into the cheesecake batter. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 60-70 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake.
Lemon Cupcakes & Lemon Cream Frosting make a delightful summer cake. Easy Lemon Cake mix is topped with a light lemony cream cheese frosting finished with fresh berries. Lately I have been on to the whole lemon kick more than my normal chocolate kick. In fact it’s been quite a while. Something about lemon it is just so refreshing. Lemon frosting are my favorite. This frosting is a cream cheese whipped cream infused with fresh lemon zest & juice. It is DIVINE. As in I want to use it as my only frosting ever. I absolutely hate store-bought cake frosting. You know those cakes/cupcakes you get from the grocery store with that nasty over the top sweet, fake tasting frosting? UGH I hate it. Well the day before I made these someone bought a cake and I felt obliged to at least take a bite even though I knew it would be dreadful. Needless to say I couldn’t get that awful taste out of my mouth so I HAD to make my own frosting to cancel it out.
It’s kind of like my constant battle between sweet and salty, I get home from work have some cheese and crackers over do it a bit so I need a slice of chocolate but then I over do it on the chocolate so I need the cheese again… it is a vicious cycle. And by vicious I mean the tastiest best cycle ever! You could totally make from scratch lemon cupcakes but I felt lazy and used a box and I am so glad I did. The cupcakes were super lemony and that lemon frosting…wow!
Preheat oven to 350F and line a cupcake tin with liners, set aside.
In a large bowl/bowl of electric mixer combine cake mix, pudding mix, lemon juice, oil, sour cream and eggs until no lumps or flour streaks remain.
Fill liners 2/3 full with batter and bake for 15-18 minutes, until a toothpick inserted comes out clean. Let cool in pan on wire rack for 5 minutes then place cupcakes on wire rack to cool completely.
In the bowl of an electric mixer fitted with a whisk attachment beat cream cheese for two minutes. Add in powdered sugar, lemon juice and lemon zest and mix until fully combined. With mixer on slowly whisk in heavy whipping cream mix until nice and fluffy. Pipe on to cupcakes and garnish with fresh berries. Store in fridge.
Moist Lemon Cake is studded with Raspberries and Covered in a Lemon Glaze
Y’all I am going to Nashville, Tennessee babbby!! Unfortunately I don’t think the locals will like when I say my favorite pick up line evvvvver… “Are you from Tennessee causse your the only teeeen I seee” Ha we use it all the time. One time my girlfriend Candra and I were out on the town and were going up to random guys saying that and then we went up to this guy and he responded, so enthusiastically bless him, “Yes, how did you know? Was it my hat that gave it away?” Poor guy didn’t realize we were joking around, we busted up laughing.
So if you are from Nashville or if you have been PLEASE tell me what are the must do/see/eats?!
Anyways on to this delicious lemon cake, that went ALLL to freaking quickly!!!
Why is lemon so tasty? Lately lemon flavor desserts have been coming in close to chocolate. That speaks volumes for a chocoholic, like me. But I fix that easily by baking this Raspberry Lemon Loaf Cake and My Favorite Chocolate Chip Cookiesat the same time, one bite of lemon cake then one bite of a chocolate chip cookie. Perfection.
In a medium bowl combine flour, baking powder and salt. Set aside.
In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in raspberries.
Bake for 40-45 minutes or until toothpick comes out clean.
While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake
Happy Hump Day!! Today I am doing a guest post over at the lovely Cooking Actress Blog. Kayle has made the huge move from NYC to Ohio. I can only imagine how stressful that has been AND she is planning a wedding- homegirl has her hands full!!
Make sure you go over and check out the recipe and post here . These Tart lemon bars were my sisters favorite, they went SOOO quickly and I’ve made them twice since first making them! YUM!
Extra chewy, these thin cookies are bursting with lemon flavor. You will devour these Chewy Lemon Cookies.
I WENT SCUBA DIVING!! Sorry for all the caps but seriously I am amazed at myself. You see, I do not like going far into the ocean when I cannot stand because I like to be in control and the ocean you are so not in control. So the fact that I went is freaking amazing.
Also, I went TWICE!
I was in The Great Barrier Reef so I HAD to scuba dive right? That’s what I was telling myself and it worked. And of course thanks to my amazing instructor, Jake, from The Atlantic Clipper Boat I was on. He was so helpful and made me feel comfortable.
The colors in the Reef are unreal. It really is like Finding Nemo- everything is so rich and vibrant. I was amazed. I originally told Jake I was going to hold on to him the whole time and that we would be besties by the time this was over but then when we were down there I was like let go of me I want to explore! LOL he was so confused!
Then the second day there was a second dive and me and my sister looked at each other like YOLO let’s do it again!! And so glad we did. We were able to touch, hug and kiss a huge fish they call “Elvis” and also found Nemo!!
I was loved scuba diving and can’t wait to do it again? Have you ever Scuba Dived?
These lemon cookies were a pleasant surprise for me, I feel in love. They are soft, chewy, thin cookies that I literally could not stop eating. I made some with white chocolate chips but felt the cookies were perfect without the chocolate chips, but totally up to you!
Whisk the flour, baking soda, salt and pudding mix together and set aside.
In the bowl of an electric mixer combine softened butter and sugar until light and fluffy, 3-4 minutes. Add in lemon extract then egg and egg yolk mix until fully combined, about 3 minutes. Add in zest and juice of lemon, mix until fully combined, mixture will be wet.
Mix in the flour mixture until fully combined. Fold in white chocolate chips if using.
Either cover with plastic wrap and chill in bowl inside the fridge for 2 hours or scoop out the balls and place on a flat sheet, cover with plastic wrap and chill for at least 2 hours. ( I prefer scooping the dough out before chilling)
Preheat oven to 350F and line a baking sheet with a silpt liner, if using. If you have already scoped the dough then just place dough balls on sheet or roll out dough into 3 tbsp size balls. I use a cookie scoop to create uniform cookies. Bake for 10-12 minutes. Mine baked for 11 minutes exactly, you want the dough to be set but still shiny, this creates a chewier soft cookie. Cook longer if you like a more crunchy cookie. Store in an airtight container.
I originally made some cookies with the white chocolate chips but I prefer the cookies without the white chocolate chips.
Lately all I have been doing is eating ice cream or fro yo. Or tons of fruit- is it just me or are raspberries AMAZING this time of year. I seriously eat a whole container for breakfast and then by lunch I want more. I cannot get enough. Surely I will over do it, but for now I’ll just enjoy it 🙂
The countdown is on for my European adventure 🙂 I cannot wait to see my nan in England and then off to Barcelona for a few days then on a cruise around the Mediterranean which ends in Venice and back to England for a bit. I am going with my sister and our friend Amy. I am so excited for Amy, especially since has never been to Europe. I think this trip is going to be one for the books 😉
On to the reason this post is here…berry sweet rolls. They are absolutely delicious. When I rolled out the dough, added the berries and then rolled them up to cut the red juices started squirting out every where-looking like I just cut myself. Luckily they didn’t stain 🙂 At midnight on a wednesday night I found myself laughing at this.
This is the same dough I used in my favorite Cinnamon Rolls, it is so easy to make. So soft and moist, seriously I la la love it!! And making rolls is so easy. I love to make them on the night to make for an easy delicious breakfast.
I used Organic Mixed Berries from Trader Joe’s- strawberries, blackberries, blueberries and raspberries and also some extra frozen blueberries from Costco. There were tucked inside this gorgeous dough, baked to perfection and drizzles with a lemon cream cheese glaze. One of my new favorites for breakfast. Honestly, delicious.
As pathetic as I am I actually didn’t feel to0 guilty eating these because there was fruit in them. Crazy? I know. How do I feel guilty eating Cinnamon Rolls with Cream Cheese frosting but not about eating Berry Sweet Rolls with a Lemon Cream Cheese Glaze? It makes no sense at all but in my screwed up mind it does 😉
Moist, soft dough is filled with juicy strawberries, blueberries, blackberries and raspberries. Drizzled with a tangy lemon cream cheese glaze.
1 package instant dry yeast
1 cup + 2 tbsp warm water (110F-115F)
1/4 cup sugar
2 tbsp butter, melted
4 1/2 tsp tsp nonfat dry milk powder
1 tsp salt
3 - 3 1/4 cups all purpose flour
2 1/2 cups mixed frozen berries
2 heaping tbsp cornstarch
1/3 cup sugar
1 8oz block cream cheese, at room temp.
2 cups powdered sugar
2 tbsp lemon juice
1/2 tsp lemon extract
In the bowl of an electric mixer dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
Preheat oven to 200F and then turn oven OFF. Spray a large bowl with cooking spray and place the dough inside.Place a clean kitchen towel on top of bowl and place bowl in warm but not on oven.
In a medium sized bowl mix frozen berries, cornstarch and sugar. Set aside.
Check dough after an hour it should have doubled in size, punch down. Grease a 9x13 baking pan and set aside.
Place dough on a floured work surface, roll dough into a 16inchX 12inch rectangle. Sprinkle berries evenly over dough. Roll tightly and cut into 12 equal size pieces. At this point I wrap in plastic wrap and place in fridge over night.
In the morning take out rolls and cream cheese and set on the counter to come to room temperature. Preheat oven to 350F and bake rolls for 25-30 minutes or until golden brown.
In the bowl of an electric mixer beat cream cheese for two minutes, slowly add in powdered sugar, lemon juice and extract.
Once rolls have cooled for 10 minutes drizzle glaze on top. Enjoy 🙂
If that picture doesn’t scream spring I don’t know what does.
Happy Monday! Lately , I find myself wondering which day is which. So much to do so little time! Well, really there just is not enough time for me to bake, which may be a blessing in disguise. 😉
Not really- baking makes me oh so happy. It’s my stress reliever and tast bud pleaser 😉
I have a love hate relationship with cupcakes. And last oops I mean three weekends ago when I made these I wanted cupcakes but wanted to be a bit healthier. So I used coconut oil. All these years I have used coconut oil in carrot cake but never in anything else. Don’t ask me why!
These cupcakes were great. Perfect for this time of year. Tons of lemon flavor. And the juicy blueberries were prefect.
I hope you give these Lemon Blueberry Cupcakes a try! They are a springtime scrumptious treat!
Preheat oven to 350F and line your cupcake/muffin pan with liners. Set aside.
In the bowl of an electric mixer combine coconut oil and granulated sugar. Mix in eggs one at a time. Add vanilla extract, lemon extract, lemon zest, lemon juice, buttermilk and yogurt. Mix until just combined.
In a small bowl mix together the flour, baking powder, baking soda, corn starch. Fold in the flour mixture into the wet ingredients, until no more flour streaks remain. Fold in blueberries and then scoop batter 2/3 full into each cupcake.
Bake for 13-17 minutes. Mine baked perfect at 15 minutes.
Once cupcakes have cooled prepare frosting. In the bowl of an electric mixer combine powdered sugar, butter, heavy cream, lemon juice, and lemon zest. Beat for 3 minutes. Frost cupcakes as you like- this time I just spread it on with a knife.