Moist Lemon Cream Cheese Cookies Recipe

Here’s my favorite lemon cream cheese cookie recipe, with a soft, tender texture, a bright citrus flavor, and a rich cream cheese base that makes them melt in your mouth.

These cookies are the ones my kids beg for most often during spring baking season. I usually double the batch because they disappear so quickly from the cookie jar. Nothing beats having one (or two!) of these with your afternoon coffee, right?

What Kind of Cream Cheese Should I Use?

For these cookies, regular full-fat block cream cheese is your best bet – skip the whipped or spreadable kinds that come in tubs. Philadelphia-style cream cheese (or any similar brand) works perfectly since it has the right moisture content and fat ratio for baking. Make sure to let it soften at room temperature for about an hour before using, which helps it blend smoothly with the other ingredients without leaving lumps. If you’re in a pinch, reduced-fat cream cheese (Neufchâtel) can work too, though your cookies might turn out slightly less rich. Just remember that cream cheese frosting made with low-fat varieties tends to be a bit looser, so stick with full-fat if you want the best texture.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these lemony cookies:

• All-purpose flour: You can use cake flour for an even softer cookie – just add an extra 2 tablespoons per cup. For a gluten-free version, try a 1:1 gluten-free flour blend that contains xanthan gum.
• Cream cheese: This is pretty important for the texture, but in a pinch, you can use mascarpone cheese. Just avoid low-fat cream cheese as it can affect the cookie’s texture.
• Lemon essence: No lemon essence? Add an extra tablespoon of lemon juice and an extra teaspoon of lemon zest to the dough instead.
• Salted butter: Unsalted butter works fine – just add 1/4 teaspoon of salt to the recipe. You can also use margarine, but the texture might be slightly different.
• Powdered sugar (for icing): If you’re out of powdered sugar, blend regular granulated sugar in a food processor until very fine. Use the same amount as called for in the recipe.
• Fresh lemon juice and zest: While fresh is best, you can use bottled lemon juice if needed. For zest, dried lemon peel can work – use 1/3 of the amount called for since it’s more concentrated.

Watch Out for These Mistakes While Baking

The success of these lemon cream cheese cookies heavily depends on the temperature of your ingredients – using cold butter or cream cheese will result in a lumpy dough that won’t cream properly, so make sure both are truly softened to room temperature (about 1 hour on the counter). Another common mistake is overbaking these delicate cookies – they should be pulled from the oven when the edges are just barely golden but the centers still look slightly underdone, as they’ll continue to set while cooling on the baking sheet. When it comes to the lemon icing, avoid adding all the liquid at once; instead, start with half the lemon juice and gradually add more until you reach the right consistency – too much liquid will make your icing runny and it won’t set properly on the cookies. For the best lemon flavor, don’t skip the zesting step, but be careful to only grate the yellow part of the lemon peel, as the white pith underneath will add unwanted bitterness to your cookies.

What to Serve With Lemon Cookies?

These zesty lemon cream cheese cookies are perfect for afternoon tea or coffee breaks! I love serving them alongside a hot cup of Earl Grey tea, which has subtle citrus notes that complement the cookies beautifully. For a refreshing summer treat, try pairing them with some fresh berries on the side – strawberries and raspberries work especially well with the lemony flavor. If you’re hosting a dessert party, these cookies taste great when served with vanilla ice cream or a scoop of lemon sorbet for an extra citrusy kick.

Storage Instructions

Keep Fresh: These lemon cream cheese cookies stay fresh and yummy when kept in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, pop them in the fridge where they’ll keep well for up to a week. Just make sure to layer them with parchment paper to prevent the icing from sticking.

Freeze: Want to save some for later? These cookies freeze really well for up to 3 months! Place them in a freezer-safe container with parchment paper between layers. I like to freeze them before adding the icing – this way, you can frost them fresh when you’re ready to serve.

Make Ahead: You can make the cookie dough ahead of time and keep it in the fridge for up to 24 hours before baking. Just wrap it tightly in plastic wrap. The icing can also be made a day ahead – just keep it covered in the fridge and give it a good stir before using.

Preparation Time	15-20 minutes
Cooking Time	10-12 minutes
Total Time	25-32 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 330-350 g

Ingredients

For the cookies:

• 4 oz salted butter (room temperature, about 70°F)
• 1 large egg
• 1 tsp baking powder
• 1/2 tsp lemon essence
• 1 tbsp lemon peel (freshly grated for best flavor)
• 2 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1 1/4 cups white sugar
• 4 oz cream cheese (softened for easy creaming)
• 2 tbsp lemon juice

For the icing:

• 3 tbsp lemon juice (freshly squeezed for zing)
• 1 1/2 cups powdered sugar
• 2 to 3 tsp lemon peel

Step 1: Prepare the Baking Sheets and Mix Dry Ingredients

Start by positioning a rack in the upper and lower third of your oven and preheat it to 350°F (175°C).

Line 2 baking sheets with parchment paper or silicone baking mats for easy cleanup and perfect cookies every time.

In a medium bowl, combine the flour and baking powder, then set aside for later use.

Step 2: Cream Together Butter, Cream Cheese, and Sugar

In a large bowl, use an electric mixer to beat the butter and cream cheese together until the mixture is light and creamy, about 1 minute.

If you have one, a stand mixer fitted with the paddle attachment works perfectly for this.

Next, add the sugar to the butter mixture and beat it until the mixture becomes light and fluffy, which should take about 3 minutes.

Step 3: Incorporate Wet Ingredients

To the light and fluffy butter mixture, add the egg and lemon zest.

Beat until well combined.

Then, gradually stir in the previously prepared flour mixture along with the lemon juice and lemon extract.

Continue to mix until all the ingredients are well blended into a smooth dough.

Step 4: Shape and Bake the Cookies

Using a small cookie scoop or a tablespoon, drop the cookie dough onto the prepared baking sheets, spacing each one about 1 1/2 inches apart.

To flatten each cookie slightly, coat the bottom of a glass with some sugar and gently press down on the cookie mounds.

Bake the cookies in the preheated oven until they are lightly golden around the edges, about 10 to 12 minutes.

Step 5: Make the Lemon Icing

While the cookies are baking, gather your icing ingredients.

In a medium bowl, combine the confectioners’ sugar, lemon zest to taste, and lemon juice.

Stir everything together until it’s well blended and smooth.

Step 6: Ice and Serve the Cookies

Once the cookies have baked to golden perfection, transfer them to racks placed over rimmed baking sheets.

Let them cool slightly before drizzling each one with a scant teaspoon of the prepared lemon icing.

If desired, garnish with additional lemon zest for an extra burst of flavor.

Serve the cookies once the icing has hardened.

Enjoy your homemade lemon-infused cookies!