Lemon Cheesecake Cookies – The most amazing light and fluffy lemon cream cheese cookies with a delicious lemon glaze drizzle. A cross between a cheesecake and a cookie with a burst of lemon flavor. These will be sure to satisfy your cravings.
Wow! These cookies more than exceeded my expectations. They have a delicious moist cake like texture with a burst of lemon flavor that will knock your socks off!
A perfect spring or summertime cookie! Bring these delicious treats to your upcoming parties, baby showers, Easter celebration or bake a batch to have at home when that sweet tooth kicks in.
The cream cheese gives these cookies the most delicious creamy flavor and texture. I used fresh lemon juice and zest for the mouthwatering lemon taste. A few drops of yellow food coloring was added to the batter to give the cookies a nice bright yellow color which is optional and wont affect the flavor of the cookie at all.
You will get two dozen cookies out of this recipe but if you are baking for a crowd, simply double the recipe. When drizzling the cookies with the lemon glaze, make sure the cookie is completely cooled or the glaze with melt all over the cookie.
Ingredients you need to make this recipe:
All-Purpose Flour – Extremely versatile flour perfect for cookies.
White Sugar – For a sweet cookie.
Butter – Softened to room temperature.
Egg – Increase richness of the cookie.
Cream Cheese – Softened to room temperature. For a creamy and delicious cookie.
Cornstarch – For a light and fluffy cookie with the perfect texture.
Baking Soda– For a light and fluffy cookie.
Salt – To bring out the flavors of the lemon in the cookie.
Lemon – Lemon juice and zest of about 1 lemon.
Powdered Sugar – For the lemon glaze.
Milk – For the lemon glaze.
Tools to have on hand:
- Stand Mixer or Hand Mixer
- Measuring Spoons + Cups
- Baking Sheet
- Cooling Rack
- Parchment Paper
- Whisk
- Small Bowl
- Plastic Wrap
How to make Lemon Cheesecake Cookies:
In the bowl of your stand mixer; cream together softened cream cheese, granulated sugar, and softened butter over medium speed. Add egg, lemon juice and zest and beat until smooth.
Add the flour, baking soda, salt and cornstarch and mix over medium speed until all ingredients are well incorporated. The dough will be pretty sticky.
Cover bowl of cookie dough with plastic wrap and place in the fridge for 45 minutes to 1 hour to chill.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and roll about 1.5 tbsps of dough into a ball and place on the sheet.
Bake for 11-13 minutes until a toothpick runs through the cookie and comes out clean. Transfer cookies to a cooling rack to let cool completely.
To make the glaze: Whisk together powdered sugar, lemon juice and milk until you have a nice glaze. Then drizzle the tops of the completely cooled cookies with glaze.
How to drizzle cookies to make them look pretty without making a mess:
Fill a small sandwich bag with glaze and cut a very tiny hole in the tip of the bag. Then gently squeeze the glaze to the corner of the bag. Drizzle cookies.
I recommend drizzling the cookies on your cooling rack over paper towels or parchment paper to avoid making a mess.
How to store freshly baked cookies:
These cookies will last in an airtight bag or container on the counter for up to 4 days.
You can also store the raw cookie dough or baked (cooled) cookies in an airtight container or freezer bag in the freezer for up to 3 months.
When you are ready to use the dough, remove from freezer and let soften up just enough so you can easily form balls of dough. Then, follow recipe instructions.
Here are a few more of my favorite cookie recipes I think you’ll love:
Peanut Butter Chocolate Chip Cookies – My chewy chunky peanut butter cookies with chocolate chips are soft, buttery and delicious!
Oatmeal Raisin Cookies – Soft and chewy oatmeal raisin cookies spiced with cinnamon and nutmeg make for the perfect sweet snack.
Thumbprint Cookies with Strawberry Jam – Soft and chewy Thumbprint Cookies with strawberry jam sprinkled with powdered sugar. These cookies exceeded my expectations!
Chocolate Sugar Cookies – These Chocolate Sugar Cookies are soft and chewy perfection.
Classic Sugar Cookies – A classic Christmas sugar cookie recipe perfect for holiday cookie decorating. Share these delicious soft and chewy sugar cookies at your upcoming Holiday gatherings.
Lemon Cheesecake Cookies
Ingredients
- 2/3 cup White Sugar
- 4 oz. Cream Cheese Softened
- 1/2 cup Butter Softened
- 1 Egg
- 2 tbsp Lemon juice
- 1 tsp Lemon zest
- 1 1/2 cups All-Purpose Flour
- 1 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Lemon Cookie Glaze
- 1/2 cup Powdered Sugar
- 1 tsp Milk
- 1 tsp Lemon Juice
Instructions
- In the bowl of your stand mixer; cream together softened cream cheese, granulated sugar, and softened butter over medium speed. Add egg, lemon juice and zest and beat until smooth.
- Add the flour, baking soda, and cornstarch and mix over medium speed until all ingredients are well incorporated. The dough will be pretty sticky.
- Cover bowl of cookie dough with plastic wrap and place in the fridge for 45 minutes to 1 hour to chill.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and roll about 1.5 tbsps of dough into a ball and place on the sheet.
- Bake for 11-13 minutes until a toothpick runs through the cookie and comes out clean. Transfer cookies to a cooling rack to let cool completely.
- To make the glaze: Whisk together powdered sugar, lemon juice and milk until you have a nice glaze. Then drizzle the tops of the completely cooled cookies with glaze.
By far the best spring season cookie I’ve made! The one hour chill is vital so don’t ignore that step. I also misread 1 tablespoon on juice and milk for the frosting…not one teaspoon!! Ooops! Still freakin delicious and did not last long at our event.
Hi Chris! Thank you so much for your kind review. These are one of my absolute favorite cookies! :)Amanda