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Call Me PMc

Cooking. Creating. Sharing

Soft Batch Glazed Lemon Cream Cheese Cookies

Dec.posted by Paula 18 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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Soft Batch Glazed Lemon Cream Cheese Cookies are pillowy soft, light, creamy, and sugary, This insanely good cookie is a must make.

Soft Batch Glazed Lemon Cream Cheese Cookies

Cream cheese makes cookies soft, moist, chewy, and tender. Also, cream cheese makes cookies and cakes taste more buttery. I know that seems impossible, but if you didn’t know it was cream cheese you would swear it is butter from the aroma when mixing.

Soft Batch Glazed Lemon Cream Cheese Cookies are not overly sweet. The texture is wonderful and creamy and perfect to some tastebuds. However, I prefer cookies to be a little sweeter and opted to put a light glaze on them. Another option, you may want to sift powdered sugar over them for a little extra sweetness. As with any recipe, make them fit your taste.

Soft Batch Glazed Lemon Cream Cheese Cookies

Soft Batch Glazed Lemon Cream Cheese Cookies

  1. You do need to use the ‘brick’ type of cream cheese, not whipped or the spreadable cream cheese that comes in a tub. Additionally, do not use low-fat or fat-free cream cheese.
  2. Next, allow the cream cheese to come to room temperature before mixing the ingredients together.
  3. 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.
  4. 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.

Soft Batch Glazed Lemon Cream Cheese Cookies

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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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  1. Non-stick silicone baking mat
  2. Spring release cookie scoop
  3. Stand Mixer

Soft Batch Glazed Lemon Cream Cheese Cookies

Soft Batch Glazed Lemon Cream Cheese Cookies

Soft Batch Glazed Lemon Cream Cheese Cookies

Soft Batch Glazed Lemon Cream Cheese Cookies are pillowy soft, light, creamy, and sugary, This insanely good cookie is a must make.
Author: Paula
4.79 from 14 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 30 cookies

Ingredients

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

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula

Nutrition

Calories: 120kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 42mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
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Paula
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Comments

  1. Marilyn says

    09.25.22 at 8:38 am

    5 stars
    These have gotten rave reviews whenever I make them! Thanks for awesome recipe!
    One question- Can you freeze these after baking?

    Reply
    • Paula says

      09.25.22 at 10:52 am

      Yes, you can. I only like to freeze no longer than 2 months.

      Reply
  2. Donna says

    04.28.22 at 12:27 pm

    Do you put the glaze on while the cookies are hot and while on parchment paper?

    Reply
    • Paula says

      06.14.22 at 10:28 am

      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.)

      Reply
  3. Suzanne says

    03.01.20 at 4:33 pm

    These look delicious! Thank you for sharing!

    Reply
  4. Tamie says

    06.10.19 at 7:51 am

    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.

    Reply
    • Paula says

      06.10.19 at 11:22 am

      Thanks for the comment. Thanks for the info on gluten-free flour too!

      Reply
  5. Nancy says

    05.25.19 at 4:57 pm

    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

    Reply
  6. Bonny Lee Persons says

    12.29.18 at 2:19 am

    5 stars
    “Cream together butter and cream with electric mixer. ”

    Don’t you mean to cream together the butter and cheese?

    Reply
    • Paula says

      12.29.18 at 3:19 pm

      butter and cream cheese

      Reply
  7. Donna Hudson says

    12.20.18 at 6:47 am

    5 stars
    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.

    Reply
    • Paula says

      12.24.18 at 10:36 am

      You have made my day!! Thanks so much. I’m happy you enjoy the recipes 😊

      Reply
  8. Geraldine Johnson says

    12.19.18 at 9:57 am

    How many does this recipe make??i can’t find amt anywhere.

    Reply
    • Paula says

      12.19.18 at 1:33 pm

      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.

      Reply
  9. Kristina says

    12.07.18 at 6:20 pm

    Do you have a recipe for the lemon glaze? These look amazing!

    Reply
    • Paula says

      12.08.18 at 9:53 am

      Yes, sorry I failed to include that! I have updated the recipe

      Reply
  10. Susanna says

    12.07.18 at 2:29 pm

    There is no lemon in the recipe?

    Reply
    • Paula says

      12.08.18 at 9:54 am

      Yes, it’s corrected now

      Reply

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