Description
When you’re craving something sweet but not heavy, these Lemon Cream Cheese Cookies are pure happiness. They’re soft, pillowy, and melt-in-your-mouth, with a bright lemon flavor that feels fresh and uplifting. Thanks to cream cheese, they stay tender for days and have a delicate tang that balances the sweetness perfectly. Easy to make, hard to resist—these cookies are little bites of sunshine.
Ingredients
-
½ cup (115 g) unsalted butter, softened
-
4 oz (115 g) cream cheese, softened
-
¾ cup granulated sugar
-
1 large egg, room temperature
-
1 tablespoon fresh lemon juice
-
1 tablespoon lemon zest
-
1 teaspoon vanilla extract
-
1¾ cups all-purpose flour
-
½ teaspoon baking powder
-
¼ teaspoon salt
Optional topping:
-
Powdered sugar for dusting or a simple lemon glaze
Instructions
-
Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Cream the base
In a bowl, beat butter and cream cheese until smooth and creamy. Add sugar and beat until light and fluffy. -
Add wet ingredients
Mix in egg, lemon juice, lemon zest, and vanilla until fully combined. -
Add dry ingredients
In a separate bowl, whisk flour, baking powder, and salt. Add to the wet mixture and mix just until combined. -
Shape
Scoop tablespoon-sized portions and place them 2 inches apart on the baking sheet. -
Bake
Bake for 10–12 minutes, until edges are just set and lightly golden. Centers should remain soft. -
Cool & finish
Cool on the pan for 5 minutes, then transfer to a rack. Dust with powdered sugar or drizzle with lemon glaze if desired.
Notes
-
Don’t overbake: These cookies should stay pale—overbaking makes them dry.
-
Use softened, not melted butter: This prevents excess spreading.
-
Zest first, then juice: It’s much easier and gives maximum lemon flavor.
-
Extra lemony? Add an extra ½ tablespoon of zest to the dough.