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Prep Time: 10 mins | Cook Time: 9 mins | Total Time: 19 mins | Servings: 25

Enjoy summer with this thick, chewy, and soft buttery baked cream cheese lemon cookies. If you love the sweet lemon citrus flavour, I am pretty sure that you’ll enjoy these amazing lemon cookies!


  • 1 large egg
  • ½ c. unsalted butter softened
  • 1 c. granulated sugar
  • ¼ c. cream cheese softened
  • ½ teaspoon vanilla extract
  • 2½ to 2¾ c. all-purpose flour (if the dough is super soft, add more flour)
  • 3 tablespoons lemon juice
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ¼ teaspoon salt
  • 2 – 3 tablespoons lemon zest
  • Lemon Icing:
  • ¾ to 1 c. powdered sugar
  • 1½ tablespoons lemon juice or water (use any extra lemon zest, too)


Step 1: In a bowl fitted with a paddle attachment of a mixer, beat the butter and cream cheese for about 1 minute until blended. Then, add in the granulated sugar and beat until combined. Now, add the egg and vanilla extract. Beat for an additional 5 to 7 minutes on medium to high speed until light and fluffy.

Step 2: To the bowl, add the half-and-half along with the baking soda, salt, cornstarch, and lemon zest. Then, add the lemon juice and the rest of the flour. Beat until the dough forms like a ball.

Step 3: Cover the dough and keep it in the fridge for at least 2 to 3 hours or up to a couple of days.

Step 4: Prepare the oven. Preheat it to 350 degrees F. Using a cooking spray, grease a baking sheet, and line with parchment paper.

Step 5: Scoop about 1½ tbsp cookie dough using a cookie scoop, then roll it between your hands until you have formed a nice ball, then place the cookie dough ball on the prepared cookie sheet. Repeat with the remaining cookie dough.

Step 6: Place in the preheated oven and bake for about 8 to 15 minutes. When done, take the cookies from the oven and slightly press the cookies down while still hot.

Step 7: Once the cookies are completely cool, transfer them to a cookie jar.

Step 8: For the glaze, whisk the powdered sugar and water in a small bowl until the lumps are gone. Then, dip the cookies into the icing, upside down. Alternately, you can drizzle the glaze over the cookies. Let the glaze harden.

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