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!
Lemon Cream Cheese Cookies
These Lemon Cream Cheese Cookies are soft, fluffy, and packed with fresh lemon flavor. Made with cream cheese for an extra tender texture and finished with a sweet lemon glaze, these bakery-style cookies are perfect for spring, summer, holidays, or anytime you’re craving a soft lemon dessert.
Ingredients
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 large egg + 1 large egg yolk
- 8 ounces plain cream cheese, room temperature
- 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 teaspoon vanilla extract
- 1 1/2 teaspoons lemon zest
- 1-2 teaspoons water (only need if the icing is too thick)
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a non-stick baking mat.
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside. - In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter, 1 3/4 cups granulated sugar, and 8 ounces softened cream cheese until smooth and creamy.
- Add 1 large egg, 1 egg yolk, 1 teaspoon vanilla extract, the zest of 1 lemon, and 3 tablespoons fresh lemon juice. Mix until fully combined, scraping down the sides of the bowl as needed.
- With mixer on low-speed, slowly add the flour mixture into the wet ingredients, mixing just until incorporated. The dough will be sticky.
- Cover the bowl and refrigerate the dough for at least 1 hour.
- Scoop about 1 1/2 tablespoons of dough onto the prepared baking sheet, spacing the cookies a couple inches apart.
- Bake for 14-16 minutes or until the cookies are puffed and lightly set. Mine baked perfectly at 15 minutes.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
- To make the glaze, whisk together 2 cups powdered sugar, 3 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, and 1 1/2 teaspoons lemon zest in a bowl. If the glaze seems too thick, whisk in 1-2 teaspoons water until it reaches your desired consistency.
- Dip the cookies into the glaze or drizzle on top. Let sit until the glaze sets.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving:Calories: 251Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 23mgSodium: 94mgCarbohydrates: 46gFiber: 1gSugar: 31gProtein: 3g
Nutrition information is automatically calculated. Use as an approximation only.
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!