Soft Lemon Cream Cheese Cookies are the perfect blend of zesty lemon flavor and rich, creamy texture. These cookies are incredibly tender, with a melt-in-your-mouth consistency that makes them irresistible. Perfect for spring gatherings, tea parties, or as a delightful dessert to brighten up your day, these cookies are sure to impress.
Why You’ll Love This Recipe
- Bright and Refreshing Flavor: The tangy lemon pairs beautifully with the cream cheese for a flavor that’s light yet indulgent.
- Soft and Chewy Texture: These cookies stay soft for days, making them ideal for make-ahead treats.
- Simple Ingredients: No hard-to-find items; you likely have most of these in your kitchen already.
- Perfect for Any Occasion: Whether for a casual snack or a special event, these cookies fit the bill.
- Customizable: Easily tweak the recipe to suit your preferences or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Unsalted butter
- Granulated sugar
- Lemon juice
- Lemon zest
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add sugar and beat until light and fluffy.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring until combined.
- Scoop dough into tablespoon-sized portions and roll into balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow cookies to cool on a wire rack.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
Variations
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
- Extra Zesty: Add more lemon zest or a few drops of lemon extract for a stronger citrus flavor.
- Sugar Coating: Roll the cookie dough in granulated sugar before baking for a slight crunch and sparkle.
- Frosted: Add a simple lemon glaze or cream cheese frosting for an extra layer of sweetness.
- Add-ins: Incorporate white chocolate chips or chopped nuts for additional texture.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
- Reheating: These cookies don’t require reheating but can be gently warmed in the microwave for 10-15 seconds for a freshly baked feel.
FAQs
1. Can I use low-fat cream cheese?
Yes, but the cookies may not be as rich and creamy. Full-fat cream cheese is recommended for the best texture.
2. How do I keep the cookies soft?
Store them in an airtight container with a slice of bread or an apple slice to maintain moisture.
3. Can I freeze the baked cookies?
Absolutely! Wrap them individually and store them in an airtight container for up to 3 months.
4. What’s the best way to zest a lemon?
Use a fine grater or microplane to zest only the yellow part of the lemon skin, avoiding the bitter white pith.
5. Can I substitute lime for lemon?
Yes, lime can be used for a different citrus flavor, though it will alter the taste slightly.
6. Do I need to chill the dough?
No, but chilling can make the dough easier to handle and prevent spreading during baking.
7. Can I make these cookies dairy-free?
Use a dairy-free cream cheese alternative and plant-based butter for a dairy-free version.
8. Why did my cookies spread too much?
This could be due to over-softened butter or a lack of flour. Ensure precise measurements for best results.
9. Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for a brighter flavor, but bottled can work in a pinch.
10. How do I know when the cookies are done?
The edges should be slightly golden, but the centers should remain soft. Avoid overbaking for the best texture.
Conclusion
Soft Lemon Cream Cheese Cookies are an easy-to-make, delightful treat that offers a perfect balance of citrusy brightness and creamy richness. Whether you enjoy them as a midday snack or a dessert for special occasions, these cookies will leave you craving more. Try them today and experience the joy of homemade baking!
PrintSoft Lemon Cream Cheese Cookies
These soft and tangy lemon cream cheese cookies are a delightful treat. With a fluffy texture, a hint of lemon zest, and a creamy glaze, they’re perfect for springtime gatherings or when you want a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 2 ½ cups (310g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 4 ounces (115g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional)
Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large bowl, use a hand or stand mixer to cream the softened butter, cream cheese, and sugar until light and fluffy (about 2–3 minutes). - Incorporate Wet Ingredients:
Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined. - Combine:
Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Do not overmix. - Shape Cookies:
Scoop out tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets. Slightly flatten each cookie with your palm. - Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers should remain soft. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Make the Glaze:
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add lemon zest if desired. - Glaze the Cookies:
Drizzle or spread the glaze over cooled cookies. Allow the glaze to set before serving.
Notes
- For extra flavor, use Meyer lemons if available.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.