Lemon Cream Cheese Cookies
Craving a lemon cream cheese cookie recipe that’s soft, tangy, and perfect for any occasion? These easy lemon cookies combine the zesty brightness of lemon with the rich, creamy texture of cream cheese for a homemade lemon dessert that’s sure to impress. Whether you’re baking for a holiday, tea party, or just a sweet treat, this lemon cookie recipe is a must-try!
The drizzle I put on top of these lemon cookies has lemon juice in it too, adding to that great lemon flavor.
Why You’ll Love These Lemon Cream Cheese Cookies
These soft lemon cookies are a delightful blend of flavors and textures. The cream cheese cookie dough creates a tender, melt-in-your-mouth bite, while the lemon glaze adds a burst of citrusy sweetness. Here’s why this lemon dessert recipe stands out:
Easy to Make: Simple ingredients and straightforward steps make this lemon cookie recipe beginner-friendly.
Perfect Balance: The tangy lemon and creamy cheese flavors create a refreshing yet indulgent treat.
Versatile: Ideal for spring gatherings, summer picnics, or holiday cookie platters.
Ingredients for Lemon Cream Cheese Cookies
To whip up these zesty lemon cookies, you’ll need pantry staples and a few key ingredients. Here’s what to gather for this homemade cookie recipe:
- butter
- cream cheese
- sugar
- egg
- vanilla
- lemon juice
- lemon zest
- flour
- baking powder
- baking soda
- salt
- powdered sugar
- milk
How to Make Lemon Cream Cheese Cookies
Follow these simple steps to bake a batch of soft lemon cookies with cream cheese that everyone will love.
Step 1: Prepare the Cookie Dough
You start by creaming together your butter and cream cheese. That alone should tell you these are going to be a great cookie dough.
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 in a medium bowl. All purpose flour, baking powder, baking soda, and salt. I whisk it all together.
Then it’s time to add the flour mixture to the wet until it’s just combined.
Now, comes the hardest part – waiting the 4 + hours so the dough can firm up.
Do I Need to Refrigerate My Cookie Dough
YES! It makes a HUGE difference in this recipe. The cream cheese and butter needs to firm up before it gets hit with the oven heat. This helps the cookie not to spread, and helps with the great texture this cookie has.
Step 2: Refrigerate your cookie dough
I have put the dough into the freezer for 2 hours in a pinch and it worked, but I still think it tastes best if you refrigerate this cookie recipe dough for at least 4 hours.
Step 3: Shape and Bake
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, about 2 inches apart.
Bake for 12-14 minutes, or until the edges are set but the centers remain soft. The cookies will stay light in color.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 4: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more juice for a thinner glaze or more sugar for a thicker one.
Stir in lemon zest for an extra citrus kick, if desired.
Drizzle or spread the glaze over the cooled lemon cream cheese cookies. Let the glaze set for about 10 minutes before serving. That lemon glaze with fresh lemon juice adds another layer of lemon flavor.
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
Equipment
- mixer
- cookie sheet
- parchment paper
Ingredients
Lemon Cream Cheese Cookies
- ½ cup butter softened
- 4 ounces cream cheese softened
- 1 cup sugar
- 1 egg
- ½ tsp vanilla extract
- 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
Lemon Icing
- ½ cup powdered sugar
- 1 tsp lemon juice
- 1 tsp milk
Instructions
Making Lemon Cream Cheese Cookies
- 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 or cookie scoop 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.
Making Lemon 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.
Notes
Lemon Recipes You’ll LOVE
- Grandma’s Lemon Sour Cream Tarts
- Lemon Cake Mix Donuts
- Grandma’s Lemon Sugar Cookie Bars Recipe
- Lemon Sponge Cake with Strawberry Syrup
Now that my lemons are ready to be picked, I was looking for different recipes and came across this! Recipe was easy to follow and tasted delicious-not overly sweet at all. This recipe is a keeper and it has been requested to make another batch tomorrow to use up the other half of cream cheese.
How do you store the cooked cookies?
These cookies can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to a week.
How many cookies does this recipe make?
20 cookies