|Nutritional Guidelines (per serving)|
|Servings: 3 dozen cookies (36 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These bright and refreshing lemon cookies are tender and soft, finished with a wonderful citrus icing. Cream cheese give these cookies amazing flavor and texture. Bake up a batch for a party—they're incredibly easy to prepare and will disappear in a flash.
- For the Cookies
- 2 cups all-purpose flour (9 ounces)
- 1 teaspoon baking powder
- 4 ounces (1 stick) salted butter (softened)
- 4 ounces cream cheese (room temperature)
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon extract
- For the Icing
- 1 1/2 cups confectioners' sugar
- 3 tablespoons fresh lemon juice
- 2 to 3 teaspoons lemon zest
Gather the ingredients.
Heat the oven to 350 F. Line baking sheets with parchment paper or silicone baking mat.
Combine the flour with the baking powder. Set aside.
In a large mixing bowl with electric mixer, beat the butter and cream cheese until light, about 1 minute.
Add the sugar and beat for about 3 minutes, until light and fluffy.
Beat in the egg and 1 tablespoon lemon zest.
Stir in the flour, lemon juice, and lemon extract. Beat until well blended.
Drop the cookie dough onto the prepared baking sheets with a small cookie scoop or tablespoon.
With the bottom of a glass that's coated with sugar, flatten each cookie mound just slightly.
Bake for 10 to 12 minutes, until bottoms are lightly browned.
While the cookies are baking, make the icing. In a bowl, combine confectioners' sugar, lemon juice, and lemon zest. Stir until well blended.
Cool the cookies slightly on racks and drizzle each cookie with a scant teaspoon of lemon icing.