Soft Batch Glazed Lemon Cream Cheese Cookies

This post may contain affiliate links that won’t change your price but will share some commission.

Soft Batch Glazed Lemon Cream Cheese Cookies are pillowy soft, light, creamy, and sugary, This insanely good cookie is a must make.

Soft Batch Glazed Lemon Cream Cheese Cookies

Cream cheese makes cookies soft, moist, chewy, and tender. Also, cream cheese makes cookies and cakes taste more buttery. I know that seems impossible, but if you didn’t know it was cream cheese you would swear it is butter from the aroma when mixing.

Soft Batch Glazed Lemon Cream Cheese Cookies are not overly sweet. The texture is wonderful and creamy and perfect to some tastebuds. However, I prefer cookies to be a little sweeter and opted to put a light glaze on them. Another option, you may want to sift powdered sugar over them for a little extra sweetness. As with any recipe, make them fit your taste.

Soft Batch Glazed Lemon Cream Cheese Cookies

 

Soft Batch Glazed Lemon Cream Cheese Cookies

  1. You do need to use the ‘brick’ type of cream cheese, not whipped or the spreadable cream cheese that comes in a tub. Additionally, do not use low-fat or fat-free cream cheese.
  2. Next, allow the cream cheese to come to room temperature before mixing the ingredients together.
  3. Watch the cookies carefully when baking and do not overbake them. You want them to remain soft and pillowy. Watch the edges of the cookies, when they begin to turn golden that’s when you want to remove them from the oven.
  4. Most notable, allow time for the dough to chill in the refrigerator for an hour before baking them. At least an hour, but they can stay longer in the fridge. In fact, I’ll make the dough and let it sit in the fridge for up to two days baking a batch when the boys want a snack.

Soft Batch Glazed Lemon Cream Cheese Cookies

Lemon is lovely flavor in cookies, especially when you add a little extra like these Lemon Blueberry Cookies and Strawberry Lemon Cookies. Below are some more yummy cookie recipes you’ll enjoy!

Soft Batch Glazed Lemon Cream Cheese Cookies

For cookie making, these are staples and my favorites for baking the perfect cookie!

Shop this post

  1. Non-stick silicone baking mat
  2. Spring release cookie scoop
  3. Stand Mixer

Soft Batch Glazed Lemon Cream Cheese Cookies

Soft Batch Glazed Lemon Cream Cheese Cookies

Soft Batch Glazed Lemon Cream Cheese Cookies

Soft Batch Glazed Lemon Cream Cheese Cookies are pillowy soft, light, creamy, and sugary, This insanely good cookie is a must make.
Author: Paula
4.80 from 15 votes
Print Rate
Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 30 cookies

Ingredients

For the cookies

For the glaze 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested

Instructions

For the cookies

  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper or a Silpat mat. 
  • Cream together butter and cream cheese with electric mixer. Add the sugar and beat for 1 minute. Add the egg and beat to combine. Add extracts and beat until combined. Add the baking powder and flour, mixing until combined.
  • Once the dough is mixed together, refrigerate it for at least an hour.
  • Using a spring release scoop that holds 1 and 1/2 tablespoons of dough, scoop out cookies and place on the cookie sheet. Use the bottom of a glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up.
  • Bake for 9-11 minutes. Watch closely and do not overcook. Pull them out of the oven when you see the underside edges turning golden! This might vary for your oven and altitude.

For the glaze

  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Whisk until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. 

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula

Nutrition

Calories: 120kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 42mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections. For more info visit Recipe Box FAQ!
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

Follow my new Facebook Group!

As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.

19 Comments

  1. 5 stars
    These have gotten rave reviews whenever I make them! Thanks for awesome recipe!
    One question- Can you freeze these after baking?

    1. You can put it on when they’re warm or after they cool. I usually let them sit on the wire rack and cool 5 minutes or so then spoon the glaze over them while they’re on the rack (with paper under them to catch drips.)

  2. Thank you for the recipe, it is an absolute winner! The comments were “heavenly”, adding “light and soft light clouds”, and “amazing” from my three children. I made one batch directly as stated and one batch with Bob’s Red Mill 1for1 Gluten-free flour for me and there was very little difference in the texture and taste (yes, I’m going to suffer, but I needed to know the difference). I’ve also made a batch for a friend who doesn’t bake and one for a party at school. All that was just today.
    The only difference between the recipe and in the making for me was an increase in oven time until the edges are just golden. More like 16 minutes in the oven at 176 C for me.

  3. Hello
    First of all your cookies was fantastic
    Just make sure that you refrigerate the dough at least 3-4 hours. Make sure that you have a golden ring around ur cookies before you take them out of the oven. Some of my cookies were very gooey

  4. 5 stars
    These cookies are AMAZING! I did not have any lemon extract so I used almond extract, and I’m glad I did. I did add a bit more lemon juice and zest to the icing. I love Paula’s recipes and this is my “go to” site for recipes.

    1. Of course it depends on how large you make them, but using the scoop that held 1.5 tablespoons of dough, I got roughly 30 cookies.

4.80 from 15 votes (12 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!