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 a 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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Ingredients
For the cookies
- 1/2 cup butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 1 large eggs
- 1 teaspoon pure 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 (aka confectioners)
- 3 tablespoons fresh 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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