Lemon Cream Cheese Cookies
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I was hoping to share these Springy cookies with you on a Springy day.
We just can’t win out here in Illinois. One day it’s 70 degrees and sunny and the next day it’s rainy and below 30. What gives? I am so ready to just sweat and be uncomfortably hot. I know it’s a weird thing to be ready for, but when you’ve been cold for 6 months, you would want that too.
Well I am moving on. See ya lata winter. Hello lemons! Lemon cookies are one of Vin’s favorites. Honestly, if I didn’t marry an Italian man, I probably wouldn’t even consider making lemon cookies. It’s an Italian thing…it’s a good thing. I knew there were lemon cookies out there, but the only lemon desserts I’ve ever really tried were lemon bars and lemon meringue pie. Both yum. My mom loves lemon. She’s one of those that doesn’t have a sweet tooth, but if there is a lemon bar around, yeah…she will eat and love every second of it.
If you haven’t noticed yet, there is a secret ingredient in these little bites of sunshine. Cream cheese baby.
I looooove the cream cheese in these cookies. It doesn’t change the flavor – it’s not cream cheesy, but the texture of the cookie is fluffy, light, crumbly yet cakey. It just works and it’s fabulous.
And hey! These are a great cookie for Easter if you need a few ideas. They’re sweet, tart, bright, cheery, and simple to make. I personally think they taste even better the next day so you can totally make these ahead of time. Your friends and family will gobble these up, I know this for a fact…because mine did. Every last one was gone.
I may have been responsible for a good portion of them, but still. GONE.
Don’t they look like little balls of sunshine?
LIKE LEMON? TRY MY Lemon Brownies, Lemon Monkey Bread AND Lemon Bread!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- Cookies
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 3/4 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
- 1 1/2 teaspoons lemon zest
- 1-2 teaspoons water (only need if the icing is too thick)
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
- In a bowl mix flour, baking powder, and salt; set aside
- 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.
- Add flour mixture a little at a time until incorporated. Dough will be sticky, refrigerate for at least 30 minutes.
- Measure 1 1/2 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.
- 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.
Can you freeze the dough? I would like to freeze the dough and bake them a week or two later. Wil they bake flat?
Sure that would be fine! If they’re frozen might take a minute or so longer to bake.
Just made these biscuits they are delicious took 20 minutes in my oven. Sorry can’t say cookies it’s the Aussie in me.
I wonder if you can make these with lime instead of lemon? Or key lime?
sure!
These are a family favorite. We’ve made them for a couple years and everyone loves them. Thanks so much for sharing the recipe.
I am SO glad you like them!
These sounds amazing! Could I use almond flour instead of all purpose flour?
Thank you! Honestly, I’m not sure. I’ve never tried it and I would be worries that they would fall apart. However, if you try, let me know how it works out!
Just made these and they are soooo good! Definitely keeping this as we have lemon lovers at our house! They really don’t need the icing- delicious both with or without!
awesome! Glad you like them!
Can you freeze these cookie before icing them?
I haven’t tried it, but I don’t see why not!
Fabulous cookies for any time of the year! I want to eat them all.
glad you like them!
Ohh my. These are fantastic 3 picky little people and a picky adult. Thanks much for sharing.
you’re welcome! glad you like them!!
Best lemon cookie I’ve had! I used Crisco butter sticks for the same amount of butter. Wonderful!
Thanks, Denise!
My Grandson (3) and I made these cookies yesterday and I was pleasantly surprised at how light and fluffy they turned out. I did add a drop of yellow food coloring to the glaze and I think it help give them a nice finishing touch. Great cookie! I can’t wait to try out the orange version mentioned in the comments.
Thank you for sharing.
SO glad you liked them!