These cookies are an absolute DREAM. In comparison to my Super Soft Greek Yogurt Lemon Cookies, these cookies are moist, chewy, and literally MELT IN YOUR MOUTH. Well, maybe not “literally.” You still have to chew and stuff. But seriously, the texture is so amazing, I’m already brainstorming other flavors we can use. Who’s up for a cream cheese cinnamon roll cookie?!
I was originally going to make small cookies, but decided that big cookies are way more fun. This recipe only yields 9 large cookies, so please feel free to double or triple it! I also accidentally stumbled upon a glaze secret: the double glaze. Drizzle a tad of “too runny” glaze on the cookie first and let it soak in. Then, add more confectioners’ sugar to the leftover glaze until it reaches more of an “icing” consitency and drizzle again. I know it sounds crazy, but it may just change your life.
One final note before you run off and make your own Lemon Cream Cheese Cookies! Derek isn’t a huge fan of lemon desserts, so I made the lemon in this recipe customizable! The cookies are ever so gently flavored with lemon zest and you can omit the lemon juice in the glaze and only use milk. OR you can omit the milk in the glaze and ONLY use lemon juice AND add 2 tablespoons of lemon juice to the batter because why do we have to cater our cookies to our boyfriend’s basic taste buds?
Melt in Your Mouth Lemon Cream Cheese Cookies
Equipment
- Oven
- Stand or hand mixer
- Baking sheet
- Parchment paper
Ingredients
For the cookies:
- 1½ cups all-purpose flour
- 2 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 6 tablespoons unsalted butter softened
- 2 ounces cream cheese softened
- 1 cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- The zest of one lemon about 4 teaspoons
For the glaze:
- 2 ounces cream cheese softened
- 1½ tablespoons milk
- 1-3 tablespoons lemon juice
- ¾-1 cup confectioners’ sugar
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- Using an electric mixer or stand mixer fitted with the paddle attachment, beat the butter and cream cheese until light, about 1 minute.
- Add the sugar and beat until light and fluffy, about 3 minutes.
- Beat in the egg, vanilla extract, and lemon zest, then stir in the dry ingredients until just combined.
- Using a large cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheets.
- Bake for about 15 minutes or just until the tops are set and edges are beginning to turn golden brown. I prefer these cookies to be on the gooey in the middle!
- Transfer cookies to a cooling rack and allow to cool completely.
- To make the glaze, combine the cream cheese, confectioners’ sugar, nilk, and any remaining lemon zest. Whisk until well blended and there are no lumps. Add lemon juice to taste. (I usually add about 1 1/2 tablespoons). If glaze is too runny, gradually add more confectioners’ sugar until you reach your desired consistency.
- Place cooling rack over a sheet of parchment paper or another baking tray, to catch any drips, and drizzle each cookie with glaze. I personally like to cover the entire top.
