These lemon cream cheese cookies combine the subtle tang of fresh lemon juice and zest with the creamy richness of butter and cream cheese. The result is a pillowy treat reminiscent of old-fashioned lemon drop candies. Sprinkled with a gentle dusting of powdered sugar, each bite balances sweetness and citrusy zest. Perfect for holiday gatherings, yet light and fresh enough to enjoy any time of year, these cookies easily become a household favorite.
Soft and airy with notes of natural lemon brightness, these cookies stand out from ordinary sweets. The cream cheese ensures a delicate, cake-like texture, while real lemon juice and zest offer a flavor that’s far from artificial. Roll them into balls, or scoop them uniformly for a consistent batch. A simple sprinkling of powdered sugar at the end adds a final elegant touch. Whether enjoyed with coffee, shared at a potluck, or placed in a festive cookie tin, they’re sure to leave a lasting impression.
Ingredients For lemon cream cheese cookies
- 3 oz cream cheese (about 85 g), room temperature
- 1 c butter (about 230 g), room temperature
- 1 c sugar (about 200 g)
- 1 lg egg (about 50 g)
- 3 tsp lemon zest (about 6 g), grated
- 3 Tbsp lemon juice, fresh (about 45 ml)
- 1 tsp baking powder (about 4 g)
- 1/8 tsp salt (about 0.5 g)
- 2 3/4 c all-purpose flour (about 330 g)
- 2 Tbsp sour cream (about 30 ml)
- 2/3 c powdered sugar (about 85 g)
Test Kitchen Tips
If the dough feels too sticky when forming into balls, chill it for a short time until it’s easier to handle. Using a small cookie scoop helps ensure the cookies are uniform in size. These cookies bake quickly at a higher-than-normal temperature, so keep a close eye to prevent overbaking. Every oven is different, so adjust times as needed.
How To Make lemon cream cheese cookies
- Preheat the oven to 375°F (about 190°C). In a mixing bowl, cream together the cream cheese, butter, and sugar until smooth.
- Add the egg, lemon zest, and lemon juice. Mix well to incorporate.
- In a separate bowl, sift together the baking powder, salt, and flour.
- Gradually add the flour mixture to the butter mixture until it forms a very dry dough.
- Beat in the sour cream. The dough will remain stiff but will be moist enough to shape.
- Form the dough into 1-inch (about 2.5 centimeters) balls and place them about 1 inch (about 2.5 centimeters) apart on a parchment-lined baking sheet.
- Slightly flatten each dough ball.
- Bake for 8-10 minutes and then transfer the cookies to a wire rack to cool completely.
- Once cooled, sprinkle the tops with powdered sugar.
- Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months. Separate layers with wax paper if stacking.
As you bite into one of these lemon cream cheese cookies, let the flavors transport you to simpler times when a fresh, zesty treat could brighten an entire afternoon. Perfectly balanced, they’re neither too sweet nor too tangy—just a harmonious blend of creamy texture and citrusy pop. The addition of powdered sugar elevates their appeal, making them as pleasing to the eye as they are to the palate. Keep this recipe close, as its delicate lemon essence and soft crumb are sure to make it a go-to option for celebrations or everyday indulgences. Enjoy!
