Description
These Lemon Cheesecake Cookies are soft, fluffy, and bursting with bright lemon flavor. Made with cream cheese and drizzled with a sweet lemon glaze, they’re the perfect treat for citrus lovers.
Ingredients
- ⅔ cup white sugar
- 4 oz cream cheese, softened
- ½ cup butter, softened
- 1 egg
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Lemon Cookie Glaze:
- ½ cup powdered sugar
- 1 teaspoon milk
- 1 teaspoon lemon juice
Instructions
1. In the bowl of a stand mixer, cream together softened cream cheese, white sugar, and softened butter on medium speed.
2. Add egg, lemon juice, and lemon zest. Beat until smooth.
3. Add flour, baking soda, salt, and cornstarch. Mix on medium speed until well incorporated. Dough will be sticky.
4. Cover the bowl with plastic wrap and refrigerate for 45 minutes to 1 hour.
5. Preheat oven to 350°F (175°C).
6. Line a baking sheet with parchment paper. Roll about 1.5 tablespoons of dough into balls and place them on the sheet.
7. Bake for 11–13 minutes or until a toothpick inserted comes out clean.
8. Transfer cookies to a wire rack to cool completely.
9. To make the glaze, whisk together powdered sugar, lemon juice, and milk until smooth.
10. Drizzle glaze over the tops of the cooled cookies before serving.
Notes
Chilling the dough helps prevent the cookies from spreading too much. Adjust lemon juice or zest to your preferred tartness. Store cookies in an airtight container for up to 4 days. For a thicker glaze, reduce the amount of milk slightly.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie