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.
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
- 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.