Lemon Cream Cheese Cookies

Lemon Cream Cheese Cookies
Lemon Cream Cheese Cookies. Recipe and Photo: Diana Rattray
Ratings (12)
  • Total: 26 mins
  • Prep: 15 mins
  • Cook: 11 mins
  • Yield: 36 servings
Nutritional Guidelines (per serving)
119 Calories
5g Fat
17g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These bright and refreshing lemon cookies make me think spring! The soft drop cookies are finished with a wonderful lemon icing.

Fresh lemon zest and cream cheese give these cookies amazing flavor and texture, and the lemon icing is the perfect finishing touch. These cookies are bursting with lemon flavor, and they are easy to prepare. 

Bake these amazing cookies for a spring or summer party. They're wonderful any time of the year!


  • 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
  • 1/2 teaspoon lemon extract
  • 1 tablespoon lemon zest
  • For the Lemon Icing
  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons fresh lemon juice
  • 2 to 3 teaspoons lemon zest

Steps to Make It

Heat the oven to 350°. 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, 2 tablespoons of 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 coated with sugar, flatten each cookie mound just slightly.

Bake for 10 to 12 minutes, until bottoms are lightly browned.

Cool slightly on racks and drizzle each cookie with a scant teaspoon of lemon icing (directions below).

Lemon Icing:
Combine confectioners' sugar, 3 tablespoons lemon juice, and 2 to 3 teaspoons of lemon zest. Stir until well blended.

Makes about 3 dozen cookies.

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