Description

These soft, pillowy lemon cream cheese cookies are full of zesty lemon flavor and finished with a sweet, tangy glaze. The cream cheese makes them extra tender, while the lemon zest and juice keep them bright and fresh. Perfect for spring or summer bakin

Ingredients

For the Cookies:

1/2 cup (1 stick) unsalted butter, softened
2 oz cream cheese, softened
1 cup granulated sugar
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract (optional, for extra lemon flavor)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour

For the Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional, for extra zing)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Beat in the egg, lemon juice, lemon zest, vanilla extract, and lemon extract (if using).
Add the salt and baking soda, mixing until just combined.
Slowly mix in the flour until a soft dough forms.
Drop dough by heaping tablespoons onto the baking sheet, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until edges are just lightly golden. Centers will look soft – that’s perfect.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
In a small bowl, whisk together glaze ingredients until smooth. Adjust thickness by adding more lemon juice or sugar as needed.
Once cookies are fully cooled, drizzle or dip them in the glaze. Let glaze set before storing.

Notes

Store cookies in an airtight container for up to 5 days.
For extra lemon punch, add a bit more zest to the glaze.
You can freeze unglazed cookies and glaze them after thawing.