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Soft Batch Glazed Lemon
Cream cheese makes cookies soft, moist, chewy, and tender. Also,
Soft Batch Glazed Lemon
Table of Contents
Soft Batch Glazed Lemon Cream Cheese Cookies
- You do need to use the ‘brick’ type of
cream cheese , not whipped or the spreadablecream cheese that comes in a tub. Additionally, do not use low-fat or fat-freecream cheese . - Next, allow the
cream cheese to come to room temperature before mixing the ingredients together. - Watch the cookies carefully when baking and do not overbake them. You want them to remain soft and pillowy. Watch the edges of the cookies, when they begin to turn golden that’s when you want to remove them from the oven.
- Most notable, allow time for the dough to chill in the refrigerator for an hour before baking them. At least an hour, but they can stay longer in the fridge. In fact, I’ll make the dough and let it sit in the fridge for up to two days baking a batch when the boys want a snack.
Lemon is lovely flavor in cookies, especially when you add a little extra like these Lemon Blueberry Cookies and Strawberry Lemon Cookies. Below are some more yummy cookie recipes you’ll enjoy!
Soft Batch Glazed Lemon Cream Cheese Cookies
For cookie making, these are staples and my favorites for baking the perfect cookie!
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Soft Batch Glazed Lemon Cream Cheese Cookies
Soft Batch Glazed Lemon
Cookies are pillowy soft, light, creamy, and sugary, This insanelygood cookie is a must make.
Author: Paula
4.80 from 15 votes
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Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 30 cookies
Ingredients
For the cookies
- 1/2 cup butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/2 teaspoon baking powder
- 1 and 3/4 cup all purpose flour sifted before you measure
For the glaze 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested
- 1 and 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon zested
Instructions
For the cookies
Preheat oven to 350 degrees F. Line baking sheet with parchment paper or a Silpat mat.
Cream together butter and cream cheese with electric mixer. Add the sugar and beat for 1 minute. Add the egg and beat to combine. Add extracts and beat until combined. Add the baking powder and flour, mixing until combined.
Once thedough is mixed together, refrigerate it for at least an hour.
Using a spring release scoop that holds 1 and 1/2 tablespoons of dough, scoop out cookies and place on the cookie sheet. Use the bottom of a glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up.
Bake for 9-11 minutes. Watch closely and do not overcook. Pull them out of the oven when you see the underside edges turning golden! This might vary for your oven and altitude.
For the glaze
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Whisk until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula
Nutrition
Calories: 120kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 42mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
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