Lemon Cheesecake Cookies
Delightfully tangy and creamy lemon cheesecake cookies with a soft, tender crumb and a sweet lemon glaze, perfect for gifting or enjoying anytime.
Equipment
- Large bowl
- Electric mixer
- Whisk
- Baking sheet
- Parchment paper
- Wire rack
- Measuring Cups and Spoons
Ingredients
For the Cookies
- 0.5 cup unsalted butter softened to room temperature
- 4 oz cream cheese softened
- 0.67 cup granulated sugar
- 1 large egg
- 2 tbsp freshly squeezed lemon juice
- 2 tsp finely grated lemon zest
- 1.5 cups all-purpose flour
- 1 tsp cornstarch
- 0.5 tsp baking soda
- 0.25 tsp fine sea salt
For the Lemon Glaze
- 0.5 cup powdered sugar
- 1 tsp fresh lemon juice
- 1 tsp milk whole or 2%
Instructions
- Step 1: Beat together softened butter, cream cheese, and granulated sugar in a large bowl using an electric mixer on medium speed for 2 to 3 minutes until light, fluffy, and smooth.
- Step 2: Add the egg, freshly squeezed lemon juice, and finely grated lemon zest to the mixture. Beat until fully combined and creamy.
- Step 3: In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, and fine sea salt.
- Step 4: Gradually add the dry ingredients to the wet lemon mixture. Mix on low speed just until no flour remains; the dough will be soft and slightly sticky.
- Step 5: Cover the dough with plastic wrap and refrigerate for 45 to 60 minutes to chill and firm up.
- Step 6: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 7: Scoop about 1½ tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the prepared baking sheet.
- Step 8: Bake for 11 to 13 minutes until edges are lightly set and centers spring back when pressed.
- Step 9: Transfer cookies to a wire rack to cool completely before glazing.
- Step 10: Whisk together powdered sugar, fresh lemon juice, and milk until smooth and pourable. Adjust consistency as needed. Drizzle glaze over cooled cookies and let set before serving or storing.
Notes
For a lighter glaze, substitute milk with cream or add lemon curd for extra tang. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to a week. Dough can be made ahead and chilled overnight. Freeze unglazed dough balls for future baking.