Description
These Lemon Cream Cheese Cookies are soft, fluffy, and melt in your mouth with a delightful tangy cream cheese filling. Perfectly sweetened and lightly zested with lemon, these twisted yeast-raised cookies create a beautiful loaf with a golden crust and a tender crumb.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk, warmed
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 egg yolk
- 1/2 teaspoon lemon zest
Optional Topping
- Sanding sugar for topping
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt to evenly distribute all dry ingredients.
- Add Wet Ingredients: Add the two large eggs, warmed whole milk, and vanilla extract to the dry ingredients. Mix until a shaggy dough begins to form.
- Knead the Dough: Knead the dough by hand or with a stand mixer fitted with a dough hook for 8–10 minutes until it becomes smooth and elastic. Incorporate the softened unsalted butter in increments during kneading, ensuring each addition is fully mixed in before adding more.
- First Rise: Place the kneaded dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Prepare Cream Cheese Filling: While the dough is rising, beat together the softened cream cheese, powdered sugar, egg yolk, and lemon zest until the mixture is smooth and creamy.
- Shape the Dough: Once the dough has risen, gently punch it down to release the air. Roll it out on a lightly floured surface into a large rectangle.
- Spread Filling and Roll: Spread the prepared cream cheese filling evenly over the rolled-out dough. Starting from a long edge, tightly roll the dough into a log.
- Slice and Twist: Using a sharp knife, slice the log lengthwise to create two long strands. Twist these strands together carefully with the filling side facing up to create a beautiful swirl effect.
- Second Rise: Place the twisted dough into a greased loaf pan, cover, and let it rise again for 45–60 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the loaf for 35–40 minutes, or until the top is golden brown and cooked through. Optional: Sprinkle sanding sugar on top prior to baking for extra sparkle and crunch.
- Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes before transferring to a wire rack. Cool completely before slicing and serving.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- Kneading by hand can be a great workout but a stand mixer makes the process easier and faster.
- The cream cheese filling can be flavored with a little vanilla extract for extra depth if desired.
- For a decorative finish, sprinkle sanding sugar on top of the loaf just before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze slices for longer storage.
