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These cream cheese cookies will add some zest in your life! How you ask? They are topped with a lemon zest glaze. Take your cookies to the next level with this recipe.
If you are wondering how to make these super soft cream cheese cookies then read on. Are you looking for the best cookie recipe? Well, this is only one of many! Come back and let us know in the comments below what you think after you make them for your family and friends to enjoy.
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These are super soft cookies with a hint of vanilla and almond and topped with a lemony greatness! Take some time to try this recipe for the best evah cream cheese cookies. No, evah is not a typo, I am from Massachusetts and well, that’s just how we talk.
If you have any questions, drop them in the comments below and we will get back to you!
Cream Cheese Cookies with Zesty Lemon Glaze
Ingredients
Cream Cheese Cookie Dough
- 4 oz Cream Cheese Room temperature
- 1 stick Salted Butter Room temperature
- 1 cup Granulated Sugar
- 1 Egg
- ½ tsp Almond Extract
- 1 tsp Vanilla Extract
- ½ tsp Baking Powder
- 1 ¾ cups Cake Flour Make sure to use “cake” flour
Lemon Zest Glaze
- 1 cup Powdered Sugar
- 1 tbsp Freshly Grated Lemon Zest
- ¼ cup Freshly Squeezed Lemon Juice
Instructions
Cream Cheese Cookie Dough
- Using an electric mixer, combine the cream cheese and butter.
- Add the granulated sugar and mix well.
- Add the egg, almond extract, vanilla extract and continue mixing.
- Slowly add in the “cake” flour until totally combined.
- Spread a piece of plastic wrap large enough to wrap the dough and sprinkle lightly with flour. Add the dough in a ball and wrap tightly.
- Refrigerate the dough for a minimum of one hour.
- Preheat oven to 375° Fahrenheit and place parchment paper on a large cookie sheet.
- Make ~2 inch round balls with the refrigerated cream cheese cookie dough (TIP: the dough is sticky, sprinkle lightly with flour as you tear of the dough to make the balls) and place on cookie tray about 2 inches apart. They should not spread like other cookies.
- Cook for approximately 10 – 12 minutes or until bottom is lightly browned. They will appear uncooked by sight on the top – this is normal! Be careful not to over cook!
- Remove from oven and let sit for 5 minutes before moving to cool on a cooling tray.
Lemon Zest Glaze
- In a bowl add the powdered sugar and lemon zest. Stir with a fork. Slowly add in the lemon juice until a glaze texture is reached. Either dip the top of the cookies into the glaze or use a spoon to top the cookies.
- Let cool before storing in an airtight container. Refrigeration is not required as long as they are consumed in a relatively short period of time.
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As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.
