Softbatch Glazed Lemon Cream Cheese Cookies

Why You’ll Love This Recipe

Softbatch Glazed Lemon Cream Cheese Cookies are soft, pillowy, and bursting with bright citrus flavor. Made with cream cheese for an ultra-tender texture and topped with a sweet-tart lemon glaze, these cookies are a refreshing twist on classic sugar cookies. Perfect for spring, summer, or anytime you crave a light and zesty treat.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powdersaltunsalted butter (softened)cream cheese (softened)granulated sugareggvanilla extractlemon zestlemon juicepowdered sugar (for the glaze)

directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat butter, cream cheese, and sugar until light and fluffy.

Add egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth.

Gradually add dry ingredients to the wet mixture and mix until just combined.

Scoop dough onto prepared baking sheet, spacing about 2 inches apart.

Bake for 9–11 minutes, or until edges are set and centers are slightly soft. Do not overbake.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.

Servings and timing

This recipe yields approximately 24 cookies.Preparation time: 15 minutesBaking time: 9–11 minutesCooling and glazing time: 20 minutesTotal time: 45 minutes

Variations

Add a drop of lemon extract for an extra citrus punch.

Mix in white chocolate chips for added sweetness.

Swap lemon for orange or lime for a citrusy twist.

Sprinkle with lemon zest or sanding sugar before baking for a sparkly finish.

Chill dough for thicker cookies.

storage/reheating

Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days.Freeze baked cookies (unglazed) for up to 2 months. Thaw and glaze before serving.

FAQs

Do I need to refrigerate the dough?

Not required, but chilling helps prevent spreading if your dough is very soft.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

Why use cream cheese?

It makes the cookies incredibly soft and adds subtle richness.

Can I skip the glaze?

Yes, the cookies are still delicious on their own or with a light dusting of powdered sugar.

Are these cookies tart or sweet?

They’re balanced—sweet with a lightly tangy finish from the lemon and cream cheese.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Conclusion

Softbatch Glazed Lemon Cream Cheese Cookies are the perfect blend of tangy citrus and melt-in-your-mouth texture. Whether you’re baking for a sunny afternoon, a special occasion, or just to treat yourself, these bright and buttery cookies are sure to delight with every bite.

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