1. Prepare the Cookie Dough
Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, combine unsalted butter, cream cheese, and granulated sugar.
Use an electric mixer to beat the mixture on medium speed until it becomes light, fluffy, and well-blended (about 2–3 minutes).
Add the Wet Ingredients
Beat in the egg, vanilla extract, lemon zest, and lemon juice.
Continue mixing until everything is fully incorporated and smooth.
Mix the Dry Ingredients
In a separate bowl, whisk together all-purpose flour (starting with 2 ½ cups), cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the dough feels too soft, add up to ¼ cup more flour.
2. Chill the Dough
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Chilling the dough is essential for maintaining the cookies’ shape and preventing them from spreading too much during baking.
3. Preheat the Oven and Prepare the Baking Sheet
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
4. Shape the Cookies
Scoop out about 1 ½ tablespoons of chilled dough and roll it into a ball.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
5. Bake the Cookies
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set.
Avoid overbaking to ensure the cookies stay soft and chewy.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Make the Lemon Icing
In a small bowl, whisk together lemon juice (or water) and powdered sugar until smooth and pourable.
Adjust the consistency as needed:
For thicker icing, add more powdered sugar.
For a thinner drizzle, add a few extra drops of lemon juice or water.
Stir in any leftover lemon zest for added flavor and color.
7. Ice the Cookies
Once the cookies are completely cooled, drizzle the lemon icing over them using a spoon or piping bag.
Let the icing set for about 10–15 minutes before serving.
Garnish with a sprinkle of fresh lemon zest for an extra burst of citrus flavor.
Pro Tips for Baking Lemon Cookies
Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Avoid using bottled juice.
Chill the Dough: Chilling ensures the cookies hold their shape and prevents excessive spreading.
Don’t Overmix: Overworking the dough can make the cookies dense. Mix just until combined.
Room Temperature Ingredients: Let the butter and cream cheese soften to room temperature for easier mixing and smoother dough.
Adjust Icing Thickness: Customize the glaze’s consistency to your liking by adding more powdered sugar or liquid.
Nutritional Information
Nutrient Amount per Cookie (1 cookie)
Calories ~140
Total Fat 6g
Carbohydrates 21g
Protein 2g
Sugars 14g
Note: Nutritional values are approximate and depend on portion size.
