I’ve been making this lemon cream cheese cookie recipe for so long that I can’t remember exactly where it came from. What I do know is that the cookies are reliably tender, delightfully lemony, and a favorite in my family year-round. The cream cheese in the dough keeps the cookies moist and gives them a delicate, melt-in-your-mouth texture.
These cookies are traditionally made using the ribbon disk of a cookie press, which produces very thin, crisp edges. If you prefer a slightly thicker cookie, you can form the dough into a chilled log, then slice it thinly—either method showcases the lemon flavor beautifully. Below you’ll find the ingredient list and detailed directions, followed by practical tips for glazing, storing, and simple variations to try.
Lemon Cream Cheese Cookies
Ingredients:
Cookie Dough:
- 2 1/2 cups sifted flour
- 1 tsp baking powder
- 1 cup softened butter
- 1 3-oz package softened cream cheese
- 1 cup granulated sugar
- 1 egg
- 1 tsp grated lemon rind
- 1 tbsp lemon juice
Glaze:
- 1 cup confectioner’s sugar
- 2 tbsp lemon juice
Directions:
- Preheat your oven to 375°F (190°C).
- Sift together the flour and baking powder into a medium bowl and set aside.
- In a separate bowl, cream the softened butter with the softened cream cheese until smooth. Add the granulated sugar and mix until well combined and slightly fluffy.
- Beat in the egg, lemon rind, and 1 tablespoon of lemon juice until evenly incorporated.
- Gradually add the flour mixture to the butter–cream cheese mixture and mix until a soft dough forms. Do not overmix; stop when the dough is uniform.
- Chill the dough for about 30 minutes. Chilling firms the dough and makes it easier to press or slice.
- If using a cookie press with the ribbon disk, fit the press and press the dough onto an ungreased, cold cookie sheet to form thin shapes. If you prefer, roll the dough into a log, chill until firm, and slice very thin rounds for baking.
- Bake the cookies for 8 to 10 minutes, or until the edges are lightly golden. Because they are thin, keep an eye on them so they do not overbake.
- While the cookies cool, stir together the confectioners’ sugar and 2 tablespoons lemon juice to make a smooth glaze. If needed, adjust the consistency with a few drops of liquid or an extra spoonful of sugar.
- When the cookies are completely cool, dip one end of each cookie into the glaze or use a pastry brush to spread the glaze lengthwise over half of each cookie. Allow the glaze to set on a wire rack.
Tips and serving suggestions: Let the cookies cool fully before glazing so the icing doesn’t run. For a shinier glaze, dip and then turn the cookie right-side up on a rack so excess glaze drains away. These cookies pair nicely with tea or coffee and make a lovely treat for parties, cookie exchanges, or everyday baking.
Storage and make-ahead: Store the glazed cookies in an airtight container at room temperature for up to 3 days. For longer storage, separate layers with parchment paper and freeze unglazed slices or pressed shapes for up to 2 months; thaw and then glaze after bringing them to room temperature.
Variations: For a subtle flavor twist, add 1/2 teaspoon of vanilla extract to the dough or replace a small portion of the lemon rind with orange zest. You can also adjust the glaze to be thicker or thinner depending on your preference by varying the lemon juice or confectioners’ sugar.