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.
Servings 30 cookies
Calories 120kcal
Ingredients
For the cookies
- 1/2 cup butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 1 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1/2 teaspoon baking powder
- 1 and 3/4 cup all purpose flour sifted before you measure
For the glaze 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested
- 1 and 1/2 cups powdered sugar (aka confectioners)
- 3 tablespoons fresh 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.
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
