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Glazed Lemon Cream Cheese Cookies

When you are looking for a dessert that delivers a vibrant, sunshine-filled flavor profile with an incredibly tender texture, these Glazed Lemon Cream Cheese Cookies are a culinary masterpiece. By incorporating full-fat cream cheese into the buttery dough, this recipe achieves a pillowy, "softbatch" consistency that far surpasses traditional sugar cookies. Infused with lemon extract and fresh zest, the cookies offer a bold citrus punch that is perfectly balanced by a sweet, zesty lemon juice glaze. It is a sophisticated, refreshing treat that feels light on the palate while providing an indulgent, melt-in-your-mouth experience.
Prep Time20 minutes
Cook Time8 minutes
Chilling Time3 hours
Total Time3 hours 28 minutes
Servings: 18

Ingredients

Cookies

  • 1/2 cup Unsalted Butter softened
  • 1/4 cup 2 oz Full-fat Brick-style Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 1 Large Egg
  • 1 tbsp Lemon Extract
  • 1-2 tbsp Fresh Lemon Zest
  • 2 cups All-Purpose Flour
  • 2 tsp Cornstarch
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • Optional: Yellow food coloring

Glaze

  • 1 cup Confectioners’ Sugar
  • 2 –3 tbsp Fresh Lemon Juice
  • Garnish: Extra Lemon Zest

Instructions

  • Creaming: In a stand mixer, beat the butter, cream cheese, and granulated sugar on medium-high for 3 minutes until light and fluffy.
  • Emulsify: Add the egg and lemon extract. Beat for another 2 minutes until well combined.
  • Color & Zest: Add the lemon zest and optional yellow food coloring. Mix on medium for 30 seconds.
  • Dry Ingredients: Add flour, cornstarch, baking soda, and salt. Mix on low for 1 minute until just combined; do not overmix.
  • Shape: Form 18 equal-sized balls (about 2 tablespoons each) and flatten them slightly.
  • Chill: Place mounds on a tray, cover with plastic wrap, and refrigerate for at least 3 hours. This prevents spreading!
  • Bake: Preheat oven to 350°F (175°C). Place chilled mounds on a lined baking sheet, 2 inches apart. Bake for 8 minutes until the edges are set but the tops remain pale and glossy.
  • Cool: Let cookies cool completely on the baking sheet.
  • Glaze: Whisk confectioners' sugar and lemon juice until smooth. Drizzle 1 tablespoon over each cooled cookie, spreading it with the back of a spoon.
  • Finish: Sprinkle with fresh zest before the glaze sets.

Notes

  • No Juice in Dough: Avoid using lemon juice in the cookie dough itself; the acid reacts with the leavening and moisture levels, leading to flat cookies. Use extract for flavor and juice for the glaze!
  • Brick Cream Cheese: Never use tub or whipped cream cheese. The "brick" variety has the density needed for the softbatch texture.
  • The "Soft" Secret: Take the cookies out of the oven even if they look slightly underbaked in the center. They will firm up into a fudgy consistency as they cool.
  • Storage: These cookies are incredibly moist! Store them in an airtight container at room temperature for up to a week.