Soft and Chewy Lemon Cream Cheese Cookies
Deliciously soft, chewy, and thick cookies made with cream cheese for extra softness, and infused with lemon!
Servings: 15 cookies
Calories: 226kcal
Ingredients
For the Cookies
- ½ cup (115g) unsalted butter mostly melted
- ¼ cup (50g) cream cheese softened
- ¾ cup (150g) caster/granulated sugar
- 1 large egg
- 2 teaspoons lemon extract
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornflour/cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 1 lemon optional
For the Glaze
- 1 cup (125g) icing/powdered sugar
- 4 teaspoons lemon juice
Instructions
For the Cookies
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, cornflour, baking soda, salt, and lemon zest. Set aside.
- Whisk together the butter, cream cheese, and sugar. Add the egg and mix until combined, then mix in the lemon extract. Fold in the dry ingredients.
- Roll the dough into 1.5oz balls, about 14 - 15 balls, and place on the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
For the Glaze
- Mix together the icing sugar and lemon juice until smooth and combined. Add more juice to reach desired consistency if needed.
- Drizzle the glaze over the cooled cookies, and enjoy!
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
Nutrition
Serving: 1cookie | Calories: 226kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 128mg | Fiber: 1g | Sugar: 24g