Bright, creamy, and melt-in-your-mouth delicious — Lemon Cheesecake Cookies combine the tangy richness of cheesecake with the light, sweet charm of a soft-baked cookie. These cookies are the perfect treat for spring and summer gatherings, offering a refreshing citrus flavor and a tender, cake-like texture that keeps you coming back for more. Whether you’re baking for a special occasion or just indulging in a little lemon love, these cookies are guaranteed to please.
Why You’ll Love This Recipe
- Soft and Creamy Texture: Thanks to the addition of cream cheese and a hint of cornstarch, the cookies bake up soft and fluffy every time.
- Fresh Lemon Flavor: Real lemon juice and zest provide a natural citrus punch that’s bright and refreshing.
- Easy to Make: With simple ingredients and easy prep, this recipe is great for beginner and experienced bakers alike.
- Perfect for Any Occasion: Ideal for tea parties, Easter, Mother’s Day, baby showers, or just a cozy afternoon snack.
Ingredients
For the Cookies:
- ⅔ cup granulated sugar
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 large egg
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Lemon Glaze:
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon milk
Instructions
- Make the Cookie Dough
In a large mixing bowl, cream together the softened cream cheese, butter, and granulated sugar until light and fluffy. Add the egg, lemon juice, and lemon zest, and mix until fully combined. - Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and slightly sticky. - Chill the Dough
Cover the bowl and refrigerate the dough for at least 45 minutes. This step helps the cookies hold their shape while baking and enhances the flavor and texture. - Bake the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 1½ tablespoon-sized balls and place them a couple inches apart on the baking sheet. Bake for 11 to 13 minutes, or until the edges are lightly golden and a toothpick comes out clean. Allow cookies to cool completely on a wire rack. - Drizzle with Lemon Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cooled cookies using a spoon or piping bag for a decorative finish.
Storage Tips
These cookies can be stored in an airtight container at room temperature for up to 4 days. For longer storage, you can refrigerate them for up to a week or freeze both the dough and baked cookies for up to 3 months. Be sure to thaw dough before baking.
Serving Suggestions
Serve your lemon cheesecake cookies with a cup of tea, a cold glass of lemonade, or a scoop of vanilla ice cream. You can even add a bit of yellow food coloring to the dough for a cheerful pop of color — perfect for springtime celebrations.
Final Thoughts
These Lemon Cheesecake Cookies are everything you love about cheesecake and cookies rolled into one soft, zesty bite. They’re fresh, fun, and easy to make — the kind of dessert that instantly brightens up your table and your day. Give them a try, and they might just become your new favorite cookie recipe.