These Glazed Lemon Cream Cheese Cookies are soft, tender, and bursting with bright lemon flavor. The cream cheese adds richness and keeps them moist, while a sweet lemon glaze takes them over the top. They’re perfect for spring, summer, or whenever you need a light and zesty treat!
For the Cookies:
1/2 cup (1 stick) unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
For the Glaze:
1 cup powdered sugar
1–2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest (optional)
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, cream cheese, and granulated sugar until light and fluffy.
Beat in the egg, lemon juice, lemon zest, and vanilla until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are just lightly golden. Centers will look soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While cookies cool, make the glaze by mixing powdered sugar and lemon juice until smooth. Add lemon zest if desired.
Drizzle glaze over cooled cookies and let set before serving.
Add a drop of lemon extract for extra punch if using bottled lemon juice.
Store in an airtight container at room temperature for up to 4 days.
These freeze beautifully—glaze after thawing for best texture.
Find it online: https://ukfinda.com/glazed-lemon-cream-cheese-cookies/