Soft and Chewy Lemon Cream Cheese Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 15 cookies
Calories: 206 kcal
Deliciously soft, chewy, and thick cookies made with cream cheese for extra softness, and infused with lemon!


For the Cookies

  • 1/2 cup unsalted butter 115g, mostly melted
  • 1/4 cup cream cheese 50g, softened
  • 3/4 cup caster/granulated sugar 150g
  • 1 large egg
  • 2 teaspoons lemon extract
  • 2 cups plain/all-purpose flour 250g
  • 1 teaspoon baking powder
  • 1 teaspoon cornflour/cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon optional

For the Glaze

  • 1 cup icing/powdered sugar 125g
  • 4 teaspoons lemon juice


For the Cookies

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking powder, cornflour, baking soda, salt, and lemon zest. Set aside.
  3. Whisk together the butter, cream cheese, and sugar. Add the egg and mix until combined, then mix in the lemon extract. Fold in the dry ingredients.
  4. Roll the dough into 1.5oz balls, about 14 - 15 balls, and place on the prepared baking tray. Bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

For the Glaze

  1. Mix together the icing sugar and lemon juice until smooth and combined. Add more juice to reach desired consistency if needed. Drizzle the glaze over the cooled cookies, and enjoy!


Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

The calories are an estimate only.