Addicting Lemon Cream Cheese Cookies You Need To Try

Lemon Cream Cheese Cookies

Between the lemon juice, lemon zest, and the cream cheese, these cookies are simply lemon-tastic! (Is that a word? I don’t think so- and I don’t care!) All of that citrus infuses this recipe with an intense lemon flavor, while the cream cheese makes the cookies moist and rich. Besides, once you add the lemon icing, these cookies become utterly irresistible!

Now, speaking of the lemon icing, I chose to follow the recipe and use lemon juice with the confectioners’ sugar. And this gave the icing a powerful lemon flavor- which was fine by me. (The way I see it, if you’re making lemon cookies, why not fully embrace the flavor of lemon?) However, if you’re not a lemon enthusiast, I’d recommend substituting water for the icing recipe, to tone down the fervor of the lemon.

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Addicting Lemon Cream Cheese Cookies You Need To Try


Units Scale

Lemon Cream Cheese Cookies

  • 1/2 cup Butter, unsalted
  • 1/4 cup Cream cheese, soft
  • 1 cup Sugar
  • 1 Egg
  • 1/2 tsp Vanilla
  • 23 tbsp Lemon zest
  • 3 tbsp Lemon juice
  • 2 1/2 cups Flour
  • 2 tsp Cornstarch
  • 1 tsp Baking soda
  • 1/4 tsp Salt

Lemon Icing

  • 1 1/2 tbsp Lemon juice (or water)
  • Confectioners’ sugar


Lemon Cream Cheese Cookies

  1. Cream the butter and cream cheese together using an electric mixer. Once combined, add the sugar and beat for 5-7 minutes or until light and fluffy.
  2. In a separate bowl, combine the dry ingredients; whisk to mix. Pour half of the dry ingredient mixture into the whipped butter mixture. Mix until homogeneous, then add the lemon juice, lemon zest, and the remaining dry ingredients.
  3. Once the dough is uniform and holds together, place the dough in the fridge to set; anywhere from 2-3 hours. You can make this recipe ahead of time and leave it in the refrigerator for a couple of days.
  4. Preheat your oven to 350 degrees.
  5. After your dough’s firm, roll 1 1/2 tablespoons of dough into a ball and place it on a parchment paper lined cookie sheet. Bake for 8-15 minutes. If the edges of the cookies turn brown, remove them from the oven immediately. Place the cookies on a wire rack to cool completely.


Lemon Icing

  1. Combine the lemon juice and confectioners’ sugar and whisk to combine. (Or substitute water for the lemon juice.) Once the icing is smooth, dip the top of the cooled cookies into the icing and allow the icing to fully set before serving.

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Thanks to Swanky Recipes for the recipe!

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