Thanks so much for joining me today! If you’re a fan of soft, citrusy cookies that melt in your mouth, you’re going to fall head over heels for these Lemon Cream Cheese Cookies. These beauties are the perfect blend of buttery richness, zesty brightness, and light tang—thanks to both fresh lemon juice and smooth cream cheese.
Whether you’re baking for a springtime brunch, a holiday cookie tray, or simply need something sweet and sunny to brighten your day, this recipe is a total winner.
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Why You’ll Love These Lemon Cream Cheese Cookies
- 🍋 Bursting with lemon flavor from fresh juice and zest
- 🧁 Soft and cakey with a melt-in-your-mouth texture
- ✨ Just sweet enough, with a simple lemon glaze on top
- ❄️ Make-ahead friendly—chill the dough for better shape and flavor
- 👩🍳 Perfect for gifting, decorating, or indulging with a cup of tea
What Do They Taste Like?
Soft. Buttery. Bright. Each bite is gently sweet with a vibrant lemony zing, balanced by the richness of cream cheese and the softness of a sugar cookie. The edges are barely golden, the centers are tender, and that lemon glaze on top adds the perfect pop of flavor.
They’re like little bites of sunshine!
🛒 Ingredients
For the Cookies:
- 2½ cups all-purpose flour
- 1 cup sugar
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup cream cheese, room temperature
- ¼ cup lemon juice (freshly squeezed!)
- 1 large egg, room temperature
- 1½ tablespoons lemon zest (about 2 lemons)
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Icing:
- ¾ cup powdered sugar
- ½ tablespoon milk
- ½ tablespoon lemon juice
⏱ Time Breakdown
- Active Prep Time: 40 minutes
- Chill Time: 1–2 hours
- Bake Time: 10–12 minutes
- Cool & Decorate Time: 15 minutes
- Total Time: About 2.5 hours
👩🍳 How to Make Lemon Cream Cheese Cookies
1. Cream Butter and Sugar
In a large bowl or stand mixer, beat together butter and cream cheese until smooth and fully combined.
Add the sugar, and beat until light and creamy.
Add the egg and vanilla extract. Beat for 5–6 minutes, until the mixture is pale, fluffy, and lightened in texture.
2. Mix Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Lemon zest
- Cornstarch
- Baking soda
- Salt
3. Make the Dough
Alternate adding the dry mixture and the lemon juice into the cream cheese mixture. Start and end with the flour mixture. Mix until a soft, sticky dough forms.
Tip: If the dough is too sticky to roll, add an extra tablespoon or two of flour until it’s workable.
4. Chill the Dough
Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for 1–2 hours, or until firm. This helps the cookies hold their shape and boosts flavor!
5. Shape and Bake
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheets about 2 inches apart.
Bake for 10–12 minutes, until edges are set and just beginning to turn golden.
Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
6. Make the Icing
Whisk together:
- ¾ cup powdered sugar
- ½ tablespoon milk
- ½ tablespoon lemon juice
Adjust consistency by adding more powdered sugar (for a thicker glaze) or more milk (for a thinner drizzle).
7. Decorate
Once cookies are fully cooled, drizzle icing over the tops using a spoon or piping bag. Let sit at room temperature for 10–15 minutes until the icing sets.
Optional: Sprinkle with extra zest, sanding sugar, or edible glitter for a festive touch!
🍋 Tips for the Best Lemon Cream Cheese Cookies
- Use fresh lemon juice and zest—the flavor difference is huge!
- Chilling the dough makes a noticeable difference in the shape and flavor.
- Want extra citrusy punch? Add a drop of lemon extract to the dough.
- Don’t overbake—these cookies are best when soft and slightly pale in the center.
Storage & Make-Ahead Tips
- Room temp: Store in an airtight container for up to 4 days.
- Refrigerate: Iced cookies stay fresh in the fridge for up to 1 week.
- Freeze dough: Scoop into balls and freeze unbaked for up to 2 months. Bake from frozen, adding 1–2 extra minutes.
- Freeze baked cookies (un-iced): Wrap well and freeze for up to 2 months. Glaze after thawing.
FAQs
Can I skip the icing?
Yes! These cookies are lovely on their own, but the icing adds extra lemony brightness and a touch of sweetness that complements the cookie perfectly.
Can I use bottled lemon juice?
Fresh is best—especially since you’ll need zest too. But in a pinch, bottled lemon juice works for the dough or glaze.
Can I double the batch?
Absolutely! These freeze well and make great gifts or party treats.
In Conclusion
These Lemon Cream Cheese Cookies are soft, zesty, and delicately sweet—perfect for springtime, baby showers, Easter, or just because you love a lemony treat. Easy to make, easy to decorate, and even easier to devour. 🍋💛
More Citrus-Inspired Recipes You’ll Love:
- Lemon Poppy Seed Muffins
- Lemon Ricotta Pancakes
- Lemon Bars with Shortbread Crust
🍋 Show Me Your Cookies!
Did you make these Lemon Cream Cheese Cookies? I’d love to see them! Tag me on Pinterest, drop a comment below, and share your lemony masterpieces. Whether you kept it simple or got fancy with the drizzle, I hope they brought you some sunshine. ☀️
Nutritional Info (Approx. Per Cookie – Based on 24 Cookies)
Calories: ~150
Fat: 7g
Carbs: 20g
Sugar: 12g
Protein: 2g
Sodium: ~80mg
Thanks for baking with me today! May your cookies be soft, your glaze smooth, and your lemons always fresh. 🍋✨
