I adapted a lemon cheesecake cookie recipe to create these. My mom loves lemon. So do I, but I didn't want all the sugar, so I cut the sugar by a half a cup, added cardamom, and replaced a sugary icing with a simple dark chocolate drizzle. They are delicious. The lemon shines without all the sugar, and the cardamom gives it the "what?!" that I like in baked goods.
Makes about 2 dozen cookies
1 cup all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking powder
1 cup (one 8-ounce package) cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
2 teaspoons finely grated lemon zest
1/2 tsp. cardamom
1 teaspoon pure vanilla extract
1 large egg
For the chocolate drizzle:
2 large squares of 63% dark chocolate
Preheat oven to 350°F.
Sift together flour, baking powder, and salt. Set aside.
Use the paddle attachment of an electric mixer to beat cream cheese and butter until smooth. Add sugar gradually, until it is light and fluffy. Add lemon zest, vanilla, and egg. On a low speed, add the dry ingredients and mix. Do not overmix. Chill in the refrigerator if the batter seems loose.
Line baking sheets with parchment paper, and drop tablespoonfuls of batter about 2-inches apart. The cookies don't really spread too much. They are cakey.
Bake for 12 to 15 minutes, and rotate the pans halfway through, until barely golden on the bottom. Do not overbake! Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Once the cookies are cool, melt the chocolate squares. Use a fork to drizzle the chocolate over the cookies.
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