Lemon Cheesecake Cookies
The most amazing light and fluffy lemon cream cheese cookies with a delicious lemon glaze drizzle.
Ingredients
- ⅔ cup White Sugar
- 4 oz. Cream Cheese Softened
- ½ cup Butter Softened
- 1 Egg
- 2 tablespoon Lemon juice
- 2 teaspoon Lemon zest
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Cornstarch
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Lemon Cookie Glaze
- ½ cup Powdered Sugar
- 1 teaspoon Milk
- 1 teaspoon 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, 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.
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