Description

These soft and chewy lemon cream cheese cookies are bursting with bright citrus flavor and topped with a sweet lemon glaze. Thanks to the cream cheese, they stay soft for days and practically melt in your mouth. Perfect for spring, summer, or anytime you want a light and refreshing treat!

Ingredients

For the Cookies:

1/2 cup (1 stick) unsalted butter, softened
2 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all-purpose flour

For the Glaze:

1 cup powdered sugar
1-2 tablespoons lemon juice
1/2 teaspoon lemon zest (optional for extra zing)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
Add the egg, lemon zest, lemon juice, vanilla, and almond extract (if using). Mix until combined.
Stir in baking soda and salt, then gradually mix in flour until a soft dough forms.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 9–11 minutes, or until edges are set and tops are slightly puffy but not browned. Don’t overbake.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar and lemon juice until smooth. Adjust consistency with more juice if needed.

Drizzle glaze over cooled cookies and let it set for about 15 minutes before serving.

Notes

For a more intense lemon flavor, add 1/4 teaspoon of lemon extract to the dough.
Store cookies in an airtight container at room temperature for up to 4 days.
Glazed cookies can be frozen (layered with parchment paper) for up to 2 months.