Lemon Cheesecake Cookies
Soft, creamy cookies bursting with fresh citrus flavor, resembling mini lemon cheesecakes.
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.
Notes
Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. The flavor improves after a few hours as the lemon notes develop.