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Softbatch Glazed Lemon Cream Cheese Cookies
4.6 from 429 votes

Softbatch Glazed Lemon Cream Cheese Cookies

These Softbatch Glazed Lemon Cream Cheese Cookies combine a tender, buttery texture with a subtle tang of cream cheese and bright lemon flavor enhanced by lemon extract and zest. After baking, a smooth lemon glaze adds a sweet, citrusy finish. Their soft crumb and balanced lemon notes make these cookies an enjoyable treat for those who appreciate delicate citrus desserts.

Prep Time
10 mins
Cook Time
8 mins
Chill Time
3 hrs
Total Time
3 hrs 18 mins
Servings: 18
Calories: 180 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Cookies
  • ½ cup butter softened, unsalted
  • ¼ cup cream cheese softened (use full-fat, brick-style cream cheese not ‘spreadable’ or whipped cream cheese)
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tablespoon lemon extract do not substitute with lemon juice
  • yellow food coloring optional and as desired
  • 1 tablespoon lemon or 2 tablespoons if you want cookies very lemony, zest
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Lemon Glaze
  • 1 cup confectioners’ sugar
  • 2 to 3 tablespoons lemon juice or as necessary for consistency
  • lemon for garnishing, zest

Instructions

    Cup of Yum
  1. Make the Cookies
  2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugar, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, add the egg, lemon extract, and beat on medium-high speed until well combined, about 2 minutes.
  4. Stop, scrape down the sides of the bowl, and optionally add the yellow food coloring (as many drops as necessary until desired shade is achieved), the lemon zest, and beat on medium speed until combined, about 30 seconds.
  5. Stop, scrape down the sides of the bowl and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute; don’t overmix.
  6. Stop, scrape down the sides of the bowl, and using a 2-tablespoon cookie scoop or your hands, form approximately 18 equal-sized mounds of dough, roll into balls, and flatten slightly.
  7. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake or undersides could become too browned. Cookies firm up as they cool.
  9. Allow cookies to cool completely before glazing. I let them cool on the baking sheet and don’t use a rack.
  10. Make the Glaze
  11. To a medium bowl, add the confectioners’ sugar, 2 tablespoons lemon juice, and whisk until smooth and combined. Depending on preference and desired glaze consistency, you may have to play with the sugar and lemon juice ratios slightly.
  12. Using a small spoon, drizzle about 1 tablespoon of glaze over each cookie, and spread glazeout using the back of the spoon. Repeat until all cookies are glazed.
  13. Sprinkle a small pinch of lemon zest over all cookies before the glaze sets and before serving.

Notes

  • Use full-fat, brick-style cream cheese (not spreadable or whipped) for best texture.
  • Cookies keep fresh in an airtight container at room temperature for up to one week.
  • Unbaked dough can be refrigerated for up to five days or frozen for up to four months for later baking.
  • Lemon extract is essential for authentic lemon flavor; avoid substituting with lemon juice in the batter.

Nutrition Information

Serving 1 Calories 180kcal (9%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Cholesterol 27mg (9%) Sodium 145mg (6%) Fiber 1g (4%) Sugar 17g (34%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 180

% Daily Value*

Serving 1
Calories 180kcal 9%
Carbohydrates 29g 10%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Cholesterol 27mg 9%
Sodium 145mg 6%
Fiber 1g 4%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.