Lemon Cheesecake Cookies are soft, creamy, and bursting with fresh citrus flavor. These cookies combine the richness of cream cheese with the bright zing of lemon, creating a dessert that tastes like a mini lemon cheesecake in cookie form. Perfect for spring, summer gatherings, or anytime you’re craving something sweet and refreshing, this recipe delivers bakery-style results with simple ingredients.
Why You’ll Love These Lemon Cheesecake Cookies
These cookies are tender and slightly chewy, with a delicate balance of sweetness and tanginess. The cream cheese adds moisture and a cheesecake-like texture, while fresh lemon juice and zest provide a fresh, natural flavor. Finished with a light lemon glaze, they are elegant enough for parties yet easy enough for everyday baking.
Ingredients
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
Lemon Glaze
- 1/2 cup powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon milk
Directions
Start by creaming the softened butter, cream cheese, and granulated sugar together in a large bowl using a mixer on medium speed. Beat for about 2–3 minutes until the mixture becomes light, fluffy, and smooth.
Add the egg, fresh lemon juice, and lemon zest. Mix until fully combined, scraping down the sides of the bowl to ensure everything is evenly incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be soft and slightly sticky.
Cover the dough with plastic wrap and refrigerate for 45–60 minutes. Chilling the dough is important to help the cookies keep their shape while baking.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into balls measuring about 1 1/2 tablespoons each. Place them on the baking sheet, spacing them about 2 inches apart.
Bake for 11–13 minutes, or until the edges are lightly golden and the centers spring back when gently touched. Remove from the oven and transfer the cookies to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth. Adjust the consistency as needed. Drizzle the glaze over the cooled cookies and allow it to set before storing or serving.
Storage Tips
Store Lemon Cheesecake Cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The flavor actually improves after a few hours as the lemon notes develop.
These Lemon Cheesecake Cookies are the perfect balance of creamy, soft, and citrusy. Each bite delivers a refreshing lemon flavor with a smooth cheesecake finish that’s hard to resist.
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Lemon Cheesecake Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened Make sure it's at room temperature.
- 4 oz cream cheese, softened Ensure it's softened for easy mixing.
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice Freshly squeezed is best.
- 2 teaspoons lemon zest Use fresh lemon zest for maximum flavor.
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
For the Lemon Glaze
- 1/2 cup powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon milk
Instructions
Preparation
- Cream the softened butter, cream cheese, and granulated sugar together in a large bowl using a mixer on medium speed for about 2–3 minutes until light, fluffy, and smooth.
- Add the egg, fresh lemon juice, and lemon zest. Mix until fully combined, scraping down the sides of the bowl.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add to the wet mixture, mixing on low speed just until combined.
- Cover the dough with plastic wrap and refrigerate for 45–60 minutes.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll chilled dough into balls of about 1 1/2 tablespoons each and place them on the baking sheet, spacing about 2 inches apart.
- Bake for 11–13 minutes until edges are lightly golden and centers spring back when touched.
- Remove from the oven and transfer to a wire rack to cool completely.
Making the Glaze
- Whisk together powdered sugar, lemon juice, and milk in a small bowl until smooth. Adjust consistency as needed.
- Drizzle glaze over the cooled cookies and allow to set before serving.
