Soft Lemon Cream Cheese Cookies


Soft-Batch Glazed Lemon Cream Cheese Cookies 

The ultimate soft and chewy cream cheese lemon cookie made with lemon zest and fresh squeezed lemon juice.  These cookies have plenty of lemon flavor and a nice savory texture.

Lemon cookies are delicious.  They are like a little slice of heaven baked into a soft cookie that  can be savored.  It’s one of my favorite flavors to experiential with and when you try these cookies, you’ll understand why.  If you’re a lemon fan, this cookie recipe is for you.  If you love soft and chewy cookies, this recipe is for you and finally, if you enjoy simple recipes, this is the one for you!

Cookies are a must in my household.  I can bake cupcakes, pies, dessert bars and cake but nothing compares to the cookies we go through here.  For years, my cookies turned out flat, crispy and crunchy but after learning to tweak the recipes, I think I’ve got it.  I’m on to something here and I’d love to share this recipe with you.

Remember those famous Lemon Sugar Cookies I did last summer?

Well, you can get that recipe by clicking —-> lemon sugar cookies <—-

For this recipe, I adapted the Cream Cheese Chocolate Chip Cookie recipe I posted a few weeks ago.  You can see that recipe by clicking this cookie recipe.  These cookies are super easy to make but do require a chill time in the refrigerate so the cream cheese and butter have a chance to become more solid.  This chill time also allows the lemon zest to relax and leads the dough to having more of that lemon flavor we all love.




Add cream cheese to cookies is nothing new.  In fact, I enjoy cookies that use a mixture of cream cheese and butter.  I find that real butter offers cookies a lot of flavor and that is something that remains in this recipe.  The result of using cream cheese to make cookie dough results in a more intense soft, chewy and pillow-y cookie with the same richness and flavor that many crave.

It’s important to thaw the cream cheese and butter to room temperature before continuing to make the dough.  In a mixer fit with a paddle attachment, go ahead and cream together butter and cream cheese for about a minute or two. Continue mixing  on medium speed and slowly add in the sugar, egg and vanilla extract.  Continue to beat on medium high speed for 5-7 minutes.  Cookie dough batter should be light and fluffy.  In the meantime, zest 1-2 lemons and reserve 2 tablespoons lemon zest then chop the zest.  Squeeze fresh lemons and reserve 3 tablespoons lemon juice.





After 5-7 minute of beating batter, add half the flour mixture to the batter.  Next, measure and add all of the baking soda, cornstarch, salt and chopped lemon zest.  Pour in lemon juice and continue beating on medium speed.  Add the remainder of the flour to the dough and mix.  Dough should start to form a ball if mixed right.  If no ball is forming, add a little more flour until ball forms.  If dough is too dry, add just a little lemon juice.  Chill cookie dough in the refrigerator for at least 3  hours.

Once dough has cooled down, preheat oven to 350 degrees F.  Prepare a baking sheet with nonstick cooking spray.  Use a cookie scoop to scoop about 1 1/2 tablespoons dough.  Roll dough between hands to form a nice ball and place on prepared cookie sheet.


Place in oven and bake for 9-10 minutes.  Remove from oven and allow cookies to cool completely before transferring.  Cookies will harden within a few hours to overnight.  To make the glaze, combine powered sugar and water in a small bowl and whisk until icing is smooth.  Dunk cookies in upside down or drizzle icing over cookies.  Zest extra lemon for the icing if desired.

Glazed Lemon Cream Cheese Cookies 

Yields: 25

Glazed Cream Cheese Lemon Cookies

The ultimate soft and chewy cream cheese lemon cookie made with lemon zest and fresh squeezed lemon juice. These cookies have plenty of lemon flavor and a nice savory texture.

10 minPrep Time

9 minCook Time

19 minTotal Time

Save Recipe


  • 1/2 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 2 1/2 - 2 3/4 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Icing
  • 1 1/2 tablespoons water
  • 3/4 cup to 1 cup powdered sugar


Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute. Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes. Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour. Mix to combine until the dough starts to form like a ball. Add a little more flour until slight ball starts to form. Cover and refrigerate dough at least 2-3 hours or up to a few days.

Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper. Using a cookie scoop, scoop about 1 1/2 tablespoon cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet.Bake for 8-10 minutes, removed from oven and while still hot, slightly press down if desired. Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don't bake them much longer.

To make the glaze, combine powdered sugar and water together in a small bowl. Whisk fast until ingredients are combined with no lumps. Dip cookies upside down into icing or drizzle icing over the top and allow to harden.

Recipe Type: Dessert

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41 Responses

  1. ab

    WHAT brown sugar? It’s in the written directions but not in the list of ingredients?


  2. Leah

    This recipes sounds really good, however, the instructions say to add brown sugar and granulated sugar. The ingredients list doesn’t include brown sugar. What is the measurement for brown sugar?


  3. Kim @The Baking ChocolaTess

    Omgoodness! These look absolutely delicious, I’m not even kidding! Found you at Treasure Box Tuesday Link Party. Pinning and thanks for sharing. I love your blog too. 😉

  4. Carlee

    Wow! Those look absolutely wonderful. I am definitely going to have to pin so I can remember to make these.

  5. Tianna

    these look so delicious! Anything with lemon or fruit in the summer is always so refreshing 🙂 thanks for sharing this!

  6. Joy @ Yesterfood

    Lemon lusciousness!! To be featured as most viewed this week at Treasure Box Tuesday!! We get started this coming Monday evening at 8:00 p.m. Central time! Thank you for linking up with us, Jessica! 🙂

  7. Quirky Homemaker

    I love lemon flavored anything! I’ve pinned this. Thanks for sharing. Stopping by from Friday Frenzy hop. Hope you have a great weekend!

  8. Rebecca

    Oh my, these looks so yummy. My husband loves soft cookies and lemon. A match made in heaven. This recipe looks like a keeper. Thanks for sharing.

  9. Melissa Vera

    These look absolutely yummy . Thanks for sharing. Thank you for linking up at #HomeMattersParty this week.. Looking forward to seeing what you link up next week.

  10. Miz Helen

    These Cookies are fabulous! Thanks so much for sharing your post with Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen

  11. Ariel

    So excited to try this recipe! I love lemon flavored desserts, so this will be a perfect treat for work this week!

  12. Estelle

    Just wanted to make you aware (in case you weren’t already) that Averiecooks has almost copy-pasted this recipe on her own blog and is claiming copyright on it.. She does it a lot seemingly without consequences, so perhaps I’m mistaken and there is some sort of ‘agreement’ regarding recipes amongst food bloggers.

    I’m making them right now by the way, my dough is chilling in the fridge as we speak. 🙂

  13. Alissa

    These cookies are amazing! Our school secretary is retiring after 28 years and since baking is my thing and lemon is her favorite, I baked her a big batch of these cookies. Wow! So delish! I used lemon juice instead of water for the icing for an extra zing but either way I’m sure it’s delish. Thanks for the wonderful recipe!

  14. Stacey

    I love EVERYTHING lemon and I’m excited to make…well EAT…them! But, I don’t have a stand mixer. I REALLY wish that recipies that do use them would give alternate (hand mixer) directions. I can’t imagine holding a hand mixer for 7 min. As in your recipe but I will if necessary!
    But I assume the directions might vary from hand to stand. Can u help.. I DESPERATELY want to make these cookies!!!

  15. Stephanie

    Delicious! Can I make ahead and freeze either the unbaked dough balls or the baked cookies?

  16. Rachel

    Made these today with my daughter, delicious! Will definitely make again. Thanks!

  17. Daria

    I made these with Grapefruit zest in the dough and i made the glaze with Grapefruit juice instead of water! ❤️

  18. Anisa

    Hey, your cookies looks incredible!! Gonna try them.. Could you please tell me what temperature to bake them ? 160 or 180 degree Celsius? Thanks !

  19. Ana

    I followed all your instructions, but they dont come out as pretty as yours. The middle isnt like yours. ):
    There is some special trick?

  20. Anna

    These look delicious! Would you recommend storing them in the refrigerator or is a counter top fine? Thanks! 🙂


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