Soft Batch Glazed Lemon Cream Cheese Cookies are pillowy soft, light, creamy, and sugary, This insanely good cookie is a must make.
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
- 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.
- 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.
You may like these recipes too.
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- Small Batch Peanut Butter Cookies
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- M&Ms Soft Batch Cream Cheese Chocolate Cookie Recipe
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- Scratch-Made Easy Sugar Cookie recipe
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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- 1/2 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
- 1 and 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon zested
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Preheat oven to 350 degrees F. Line baking sheet with parchment paper or a Silpat mat.
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Cream together butter and cream 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.
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Once the dough is mixed together, refrigerate it for at least an hour.
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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.
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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.
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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.
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
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Kristina says
Do you have a recipe for the lemon glaze? These look amazing!
Paula says
Yes, sorry I failed to include that! I have updated the recipe
Susanna says
There is no lemon in the recipe?
Paula says
Yes, it’s corrected now