Guys these Lemon Cream Cheese Cookies are so soft and delicious! They have a lovely lemon flavor without being overpowering. I love lemon cream cheese desserts and these cookies do not disappoint. In fact, I think they are the best lemon cookies!
The drizzle I put on top of these lemon cookies has lemon juice in it too, adding to that great lemon flavor.
Recipe for Lemon Cream Cheese Cookies
You start by creaming together your butter and cream cheese. That alone should tell you these are going to be some great cookies.
Add the sugar and then you’ll let it go mixing away because creamy is always better.
Once it’s creamy you’ll be adding the egg, vanilla, lemon juice, and lemon zest.
Time to prep the dry ingredients. Flour, baking powder, baking soda, and salt. I whisk it all together.
Then it’s time to add the dry to the wet until it’s just combined.
Now, this is the hardest part – waiting the 4 + hours so the dough can firm up.
Once the lemon cookies are baked up you’ll let them cool at least 20 minutes and then it’s time to drizzle with a lemon icing… so good!
Then I finish the cookies with a little more lemon zest. It looks so pretty plus it adds a great additional lemon flavor.
Lemon Cream Cheese Cookies are the best lemon cookie! They are soft and moist with a great light lemon flavor, perfect for summertime!
- ½ cup butter softened
- 4 ounces cream cheese softened
- 1 cup sugar
- 1 egg
- ½ tsp vanilla
- 1 tbsp lemon juice I got from 1 large lemon
- 1 tbsp lemon zest from 1 large lemon
- 2 ¼ flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup powdered sugar
- 1 tsp lemon juice
- 1 tsp milk
Cream your softened butter, softened cream cheese, and sugar for 5 minutes until light and fluffy. Start at low speed with your mixer and gradually get to medium-high.
Add the egg, mix on low speed until combined.
Add the vanilla, lemon juice, and lemon zest. Mix on low until combined.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk until smooth and combined.
Slowly add to the mixer on a low speed until the dry and wet mixtures are combined smoothly.
Cover and place in the refrigerator for at least 4 hours.
When you're ready to bake, preheat your oven to 350°. Place a piece of parchment paper on a cookie sheet.
Use a spoon to scoop dough about golf ball size. Roll between your hands until it's a smooth ball. Place on the parchment paper at least 2 inches apart.
Bake in your preheated oven for 12-14 minutes until the edges are just starting to brown.
Cool for 20 minutes before icing.
In a small bowl mix together with a fork the powdered sugar, lemon juice, and milk until smooth.
Use the fork to drizzle the icing on top of the cooled lemon cream cheese cookies.
Finish with a sprinkle of the lemon zest.