Description

These Softbatch Glazed Lemon Cream Cheese Cookies are ultra soft, perfectly tangy, and topped with a sweet lemon glaze. The cream cheese keeps the texture super tender, while lemon zest and juice give them bright, fresh flavor. A refreshing twist on classic sugar cookies!

Ingredients

For the cookies:

1/2 cup (1 stick) unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

For the glaze:

1 cup powdered sugar
1-2 tbsp fresh lemon juice
1/2 tsp lemon zest (optional, for extra zing)

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Instructions

Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Cream butter and sugar: In a large bowl, beat together the butter, cream cheese, and sugar until light and fluffy.

Add wet ingredients: Mix in the egg, lemon juice, lemon zest, and vanilla extract until smooth.

Add dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until combined. The dough will be soft but not sticky.

Scoop and bake: Scoop dough into 1-inch balls and place on baking sheets 2 inches apart. Bake for 9–11 minutes, or until edges are set and centers are still slightly soft. Do not overbake.

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

Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust consistency with more juice or sugar as needed. Stir in zest if using.

Glaze cookies: Once cookies are fully cooled, drizzle or spoon glaze over the tops. Let set before storing.

Notes

For extra lemon punch, add ½ tsp lemon extract to the dough.
Cookies stay soft for days—store in an airtight container at room temp.

Freeze unglazed cookies for up to 2 months and glaze after thawing