Lemon Cream Cheese Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 30-36
  • 2¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 1 egg + 1 egg yolk
  • 8 ounces plain cream cheese
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 3 tablespoons fresh lemon juice
Lemon Glaze
  • 2 cups powdered sugar
  • 3-4 tablespoons fresh lemon juice (I used 3)
  • 1 teaspoons vanilla
  • 1½ teaspoons lemon zest
  • 1-2 teaspoons water (only need if the icing is too thick)
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
  2. In a bowl mix flour, baking powder, and salt; set aside
  3. In a stand alone mixer fitted with a paddle attachment, cream butter, sugar and cream cheese. Add eggs, vanilla, lemon juice and lemon zest. Mix, scraping down the sides of the bowl as necessary.
  4. Add flour mixture a little at a time until incorporated. Dough will be sticky, refrigerate for at least 30 minutes.
  5. Measure 1½ tablespoons of dough and drop on cookie sheet. Bake for 14-16 minutes (mine baked for 15). Cookies will be puffy. Cool completely on a cooling rack.
  6. To make the glaze, whisk all ingredients in a bowl, except water. If glaze seems too thick, add a little water. Drizzle on top of cooled cookies and let sit until glaze sets.
Dough is sticky - wet fingers with water to make it easier to roll into dough balls.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/lemon-cream-cheese-cookies/