Soft Batch Glazed Lemon Cream Cheese Cookies
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Soft Batch Glazed Lemon
Cream cheese makes cookies soft, moist, chewy, and tender. Also,
Soft Batch Glazed Lemon
Soft Batch Glazed Lemon Cream Cheese Cookies
- You do need to use the ‘brick’ type of
cream cheese , not whipped or the spreadablecream cheese that comes in a tub. Additionally, do not use low-fat or fat-freecream cheese . - Next, allow the
cream cheese to come to room temperature before mixing the ingredients together. - Watch the cookies carefully when baking and do not overbake them. You want them to remain soft and pillowy. Watch the edges of the cookies, when they begin to turn golden that’s when you want to remove them from the oven.
- Most notable, allow time for the dough to chill in the refrigerator for an hour before baking them. At least an hour, but they can stay longer in the fridge. In fact, I’ll make the dough and let it sit in the fridge for up to two days baking a batch when the boys want a snack.
Lemon is lovely flavor in cookies, especially when you add a little extra like these Lemon Blueberry Cookies and Strawberry Lemon Cookies. Below are some more yummy cookie recipes you’ll enjoy!
Soft Batch Glazed Lemon Cream Cheese Cookies
For cookie making, these are staples and my favorites for baking the perfect cookie!
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Soft Batch Glazed Lemon Cream Cheese Cookies
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Save To Your Recipe BoxIngredients
For the cookies
- 1/2 cup butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/2 teaspoon baking powder
- 1 and 3/4 cup all purpose flour sifted before you measure
For the glaze 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested
- 1 and 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon zested
Instructions
For the cookies
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper or a Silpat mat.
- Cream together butter and cream cheese with electric mixer. Add the sugar and beat for 1 minute. Add the egg and beat to combine. Add extracts and beat until combined. Add the baking powder and flour, mixing until combined.
- Once the dough is mixed together, refrigerate it for at least an hour.
- Using a spring release scoop that holds 1 and 1/2 tablespoons of dough, scoop out cookies and place on the cookie sheet. Use the bottom of a glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up.
- Bake for 9-11 minutes. Watch closely and do not overcook. Pull them out of the oven when you see the underside edges turning golden! This might vary for your oven and altitude.
For the glaze
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Whisk until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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I was so excited, lemon and cream cheese!!! However, when it came time to take it out of the oven, they were flat, flat, flat…..Tasted incredible!! But they feel apart when I picked them up (after 1 hour on cookie rack.
I turned these into keto by changing two things. Granular sugar for erythritol (which is supposedly to measured 1:1 ). I also changed all purpose white flour for almond flour, 1:1. I think this may be my issue.
I’d love to hear yours, and your followers feedback.
Thanks so much! Sammie Sue
These have gotten rave reviews whenever I make them! Thanks for awesome recipe!
One question- Can you freeze these after baking?
Yes, you can. I only like to freeze no longer than 2 months.
Do you put the glaze on while the cookies are hot and while on parchment paper?
You can put it on when they’re warm or after they cool. I usually let them sit on the wire rack and cool 5 minutes or so then spoon the glaze over them while they’re on the rack (with paper under them to catch drips.)
These look delicious! Thank you for sharing!
Thank you for the recipe, it is an absolute winner! The comments were “heavenly”, adding “light and soft light clouds”, and “amazing” from my three children. I made one batch directly as stated and one batch with Bob’s Red Mill 1for1 Gluten-free flour for me and there was very little difference in the texture and taste (yes, I’m going to suffer, but I needed to know the difference). I’ve also made a batch for a friend who doesn’t bake and one for a party at school. All that was just today.
The only difference between the recipe and in the making for me was an increase in oven time until the edges are just golden. More like 16 minutes in the oven at 176 C for me.
Thanks for the comment. Thanks for the info on gluten-free flour too!
Hello
First of all your cookies was fantastic
Just make sure that you refrigerate the dough at least 3-4 hours. Make sure that you have a golden ring around ur cookies before you take them out of the oven. Some of my cookies were very gooey
“Cream together butter and cream with electric mixer. ”
Don’t you mean to cream together the butter and cheese?
butter and cream cheese
These cookies are AMAZING! I did not have any lemon extract so I used almond extract, and I’m glad I did. I did add a bit more lemon juice and zest to the icing. I love Paula’s recipes and this is my “go to” site for recipes.
You have made my day!! Thanks so much. I’m happy you enjoy the recipes 😊
How many does this recipe make??i can’t find amt anywhere.
Of course it depends on how large you make them, but using the scoop that held 1.5 tablespoons of dough, I got roughly 30 cookies.
Do you have a recipe for the lemon glaze? These look amazing!
Yes, sorry I failed to include that! I have updated the recipe
There is no lemon in the recipe?
Yes, it’s corrected now