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Lemon Cream Cheese Cookies

Lemon Cream Cheese Cookies - I think these are the best lemon cookies - soft, moist, with a light lemon flavor. Grab the easy recipe.
Lemon Cream Cheese Cookies are the best lemon cookie! They are soft and moist with a great light lemon flavor, perfect for summertime!
Prep Time 10 minutes
Cook Time 12 minutes
Cooling 24 minutes
Total Time 46 minutes
Serving Size 20 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.
    Creaming the butter and cream cheese for the lemon cream cheese cookies.
  • Add the egg, mix on low speed until combined.
  • Add the vanilla, lemon juice, and lemon zest. Mix on low until combined.
    Adding the lemon zest to the lemon cream cheese batter.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk until smooth and combined.
    Dry ingredients for the lemon cream cheese cookies.
  • 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

These cookies can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to a week.