WHAT’S FOR DESSERT?
Lemon Cream Cookies
Rated 0 out of 5
COOK TIME
10 min
TOTAL TIME
20 min
SERVINGS
12- 16 cookies
These Lemon Cream Cookies instantly feel like spring. They’re soft and tender thanks to a little cream cheese in the dough, with fresh lemon juice and zest that gives every bite a bright citrus flavor. Spread with a simple lemon frosting, they’re the perfect cookie when you want something light and sweet.
These cookies totally took me by surprise. I’m usually the person reaching for something chocolate, but every once in a while I want a cookie that feels fresh and bright instead of rich and heavy. That’s where lemon comes in to save the day. These lemon cookies have that clean, citrusy flavor that makes them perfect when you want something sweet that still feels light.
Part of what makes these cookies so special is the combination of butter and cream cheese in the dough. I had been seeing recipes that used cream cheese instead of butter, but I wasn’t about to give up butter completely because, let’s be honest, butter makes life better. The two together create a dough that bakes up soft, tender, and just a little creamy. Add fresh lemon juice and zest and the flavor really pops.
The finished cookies are light, airy, creamy, and perfectly lemony with a simple lemon icing on top. I brought a batch to work and Dave brought some to his, and both places immediately asked for the recipe. They’re perfect for spring baking, Easter brunch, or anytime you want a bright, cheerful cookie instead of the usual chocolate treats.
Ingredients You’ll Need
Cream Cheese – Softened cream cheese adds richness and moisture to the dough while helping create the soft, tender texture that makes these cookies feel almost creamy in the center.
Butter – Brings classic cookie flavor and helps the edges bake up lightly golden while the centers stay soft.
Granulated Sugar – Sweetens the cookies and plays an important role in creating that fluffy structure when it’s beaten with the butter and cream cheese. Mixing it for the full time in the recipe helps incorporate air into the dough.
Egg – Binds the dough together and adds structure so the cookies hold their shape as they bake. It also contributes richness.
Vanilla Extract – Rounds out the bright citrus flavor and adds a subtle warmth that balances the lemon.
Lemon Zest – Brings the most concentrated lemon flavor because the oils in the peel are very aromatic. Fresh zest is key here!
Lemon Juice – Fresh lemon juice adds bright citrus flavor and a little acidity that keeps the cookies tasting fresh instead of overly sweet. It also helps carry that lemon flavor throughout the dough.
Cornstarch – Softens the texture of the cookies and helps create that light, tender crumb.
Baking Soda – Provides lift so the cookies bake up light and slightly puffy rather than flat. It also helps the cookies develop a little color on the bottom.
Kosher Salt – Balances the sweetness and sharpens the lemon flavor.
All Purpose Flour – Provides the structure for the cookies and holds everything together as they bake.
Simple Lemon Cookie Icing
Powdered Sugar – Forms the base of the lemon icing and creates that smooth, creamy texture that sets on top of the cookies.
Heavy Cream – Thins the powdered sugar into a rich icing while adding a little extra creaminess.
Lemon Zest (for icing) – A little lemon zest in the icing reinforces the fresh citrus flavor and adds tiny bursts of lemon throughout the topping.
How To Make Lemon Cream Cookies
Prepare the cream cheese mixture: In the bowl of a stand mixer, beat the softened cream cheese and butter on medium speed until smooth and fully combined. Add the granulated sugar and continue mixing for about 5 minutes until the mixture becomes light and fluffy.
Add the wet ingredients: Mix in the egg, vanilla extract, lemon zest, and fresh lemon juice. Beat for about 1 minute until everything is evenly combined, stopping to scrape down the sides of the bowl so the mixture blends smoothly.
Add the dry ingredients: Add the cornstarch, baking soda, and kosher salt to the bowl and mix briefly to combine. Turn the mixer to low speed and gradually add the all purpose flour, mixing just until the dough comes together and no dry streaks remain.
Chill the cookie dough: Cover the bowl and refrigerate the dough for at least 2 hours. Chilling the dough helps firm it up and allows the flavors to develop so the cookies bake up soft and tender.
Prepare for baking: Preheat the oven to 350F and line a baking sheet with parchment paper or a Silpat baking mat so the cookies release easily.
Scoop and roll the dough: Use a medium cookie scoop to portion the chilled dough into balls. Roll each portion gently between your hands and place the cookie dough balls on the prepared baking sheet about 2 inches apart.
Bake the cookies: Bake for 8 to 10 minutes, watching closely so they do not overbake. The cookies are ready when the bottoms just begin to turn lightly golden. Transfer the baked cookies to a wire rack and allow them to cool completely before adding the icing.
Make the lemon icing: In a small bowl, whisk together the powdered sugar, heavy cream, and lemon zest until smooth and creamy.
Ice the cookies: Dip the tops of the cooled cookies into the lemon icing and place them back on the wire rack. Allow the icing to set before serving. Enjoy!
Expert Tips
Start with fully room temperature cream cheese and butter because cold dairy doesn’t cream properly and can leave small lumps in the dough that affect the texture of the cookies.
Beat the butter, cream cheese, and sugar for the full five minutes since that step incorporates air into the dough and is what gives the cookies their light and fluffy texture.
Zest the lemon before juicing it because it’s much easier to remove the zest from a whole lemon and you’ll capture more of those fragrant citrus oils that give the cookies their bright flavor.
Measure the flour by spooning and leveling it since packed flour can quickly turn soft cookies into something heavier and more dense.
Stop mixing the dough as soon as the flour disappears because overmixing develops gluten and can make the cookies lose that tender, soft texture.
Chill the dough for the full two hours because the butter and cream cheese need time to firm up, which helps the cookies hold their shape and prevents excessive spreading in the oven.
Use a medium cookie scoop for portioning so each cookie is the same size and they all bake evenly at the same rate.
Space the dough balls about two inches apart since these cookies spread slightly while baking and proper spacing keeps them from running into each other.
Watch the bottoms of the cookies instead of the tops because these cookies stay pale on top and the first sign of doneness is a lightly golden bottom.
Let the cookies cool completely before icing them because warm cookies will melt the icing and prevent it from setting into a smooth finish on top.
Ways To Customize
Add poppy seeds to the dough for a lemon poppy seed version that adds a little crunch and pairs well with the bright citrus flavor.
Swap the lemon for orange zest and juice to create a softer and sweeter citrus flavor that still works well with the cream cheese cookie base.
Stir a little lemon extract into the icing to intensify the citrus flavor if you want the lemon to stand out even more.
Roll the dough balls in granulated sugar before baking to give the cookies a crisp edge that contrasts with the soft centers.
Top the icing with extra fresh lemon zest for a brighter presentation and an extra pop of citrus aroma.
Add finely chopped fresh rosemary to the dough for an herbal note that pairs well with lemon in baked goods.
Drizzle the iced cookies with a little melted white chocolate to add sweetness and a bakery style finish.
Sandwich two cookies together with a thin layer of lemon icing to turn them into soft lemon cream sandwich cookies.
Storing & Freezing
Storing baked cookies: Store fully cooled cookies in an airtight container at room temperature for up to 3 days. If the icing has already set, place a sheet of parchment or wax paper between layers so the tops stay neat and don’t stick together. If your kitchen runs warm, the cookies can also be stored in the refrigerator for up to 5 days, though they are best enjoyed at room temperature.
Freezing baked cookies: Baked cookies freeze very well if you want to make them ahead of time. Place the completely cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer safe container or zip top bag with parchment between layers. They can be frozen for up to 2 months. Thaw the cookies at room temperature and add the lemon icing after thawing for the freshest appearance and texture.
Freezing unbaked cookie dough: The dough can also be frozen before baking for easy future batches. Scoop and roll the dough into balls, place them on a lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer safe bag and store for up to 2 months. Bake directly from frozen at 350°F, adding an extra minute or two to the baking time, then cool and ice as directed.
FAQ
Why use cornstarch in the dough?
Cornstarch helps create a softer, more tender cookie by slightly stopping the gluten development in the flour. It also gives the cookies that light, delicate texture instead of something dense or chewy.
Can I use lemon extract instead of fresh lemon?
Lemon extract can be used if fresh lemons aren’t available, but the flavor will be a little different because you lose the bright oils from the zest. If using extract, add a small amount to the dough or icing and adjust slowly since the flavor is concentrated.
Can I use food coloring to make the cookies look more yellow?
Yes, a small drop of yellow food coloring can be added to the dough or icing if you want a brighter lemon color. The natural dough will bake up fairly pale, so coloring is purely for visual appeal.
Why do these cookies need to chill before baking?
Chilling firms up the butter and cream cheese in the dough, which helps control spreading while the cookies bake. It also allows the flour to fully hydrate so the texture turns out softer and more structured.
Why are my cookies pale on top after baking?
These cookies are meant to stay fairly light in color because of the cream cheese dough and shorter baking time. The best indicator that they’re done is when the bottoms just begin turning lightly golden.
Can I make the cookie dough the day before baking?
Yes, the dough can be prepared ahead and kept covered in the refrigerator overnight. A longer chill can deepen the lemon flavor and make the dough even easier to scoop.
Why did my icing turn out too thin or too thick?
Icing consistency depends on the balance of powdered sugar and cream. If it’s too thin, whisk in a little more powdered sugar, and if it’s too thick, add a small splash of cream until it reaches a smooth dipping consistency.
More Lemon Dessert Recipes
Print
Lemon Cream Cookies
These cookies are light and airy and creamy and lemony all at the same time.
Ingredients
4 ounces cream cheese, room temperature
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
Juice and zest of one lemon (about 1 tablespoon zest & 2 tablespoons juice)
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups all purpose flour
Icing Ingredients
1 1/2 cups powdered sugar
1/4 cup heavy cream
2 teaspoons lemon zest
Instructions
1. In a stand mixer, beat the cream cheese and butter on medium speed until combined and smooth. Add in the sugar and mix on medium speed for 5 minutes until fluffy.
2. Add in the egg, vanilla, zest, lemon juice, cornstarch, baking soda, and salt. Mix for 1 minute until combined, scraping the sides of the bowl as needed. Turn the mixer to low and add in the flour, mixing until just combined.
3. Cover the dough and refrigerate for at least 2 hours or longer. Once refrigerated, preheat oven to 350°F. Line a baking sheet with Silpat or parchment.
4. Remove the dough from the refrigerator and using a medium cookie scoop, scoop out balls of dough. Roll the dough into balls and place on the cookie sheet 2 inches apart.
5. Bake for 8-10 minutes or until the the bottoms just begin to turn golden. No more than 10 minutes. Transfer the cookies to a wire rack to cool completely.
6. Icing: Whisk together the powdered sugar, heavy cream, and zest until smooth. Dip the tops of the cookies into the icing, and place back on the wired rack to set.
Notes
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
NEED IDEAS FOR FOODS YOUR KIDS
WILL *ACTUALLY* EAT?
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
2 Responses
I loved it so much and so did my family!!!
That makes me so happy, so glad you loved them! These are always a bit hit.