Soft Batch Glazed Lemon Cream Cheese Cookies

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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

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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  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
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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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As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.

19 Comments

  1. 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

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