Description
Indulge in these Tangy Cream Cheese Lemon Cookies that boast a soft, chewy texture and are topped with a zesty lemon glaze. Perfect for citrus lovers!
Ingredients
Scale
Dough:
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2–3 tablespoons lemon zest (from about 2 large lemons)
- 3 tablespoons fresh lemon juice
- 2 ½ to 2 ¾ cups all-purpose flour (add more if the dough is too soft)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
Lemon Icing:
- 1 ½ tablespoons lemon juice (or water)
- Leftover lemon zest (for garnish)
- ¾ to 1 cup powdered sugar
Instructions
- Prepare the Dough In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy. Add egg, vanilla, lemon zest, and lemon juice. In a separate bowl, whisk dry ingredients and gradually add to wet ingredients. Chill dough for 30 minutes.
- Preheat the Oven to 350°F (175°C) and line a baking sheet.
- Shape the Cookies Roll dough into balls and place on the baking sheet.
- Bake for 10–12 minutes until golden. Cool on a wire rack.
- Make the Lemon Icing Whisk lemon juice and powdered sugar until smooth.
- Ice the Cookies Drizzle icing over cooled cookies and garnish with lemon zest.
Notes
- Chilling the dough is crucial for the right cookie texture.
- Adjust glaze consistency by adding more sugar or lemon juice.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg