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Lemon Cream Cheese Cookies

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Estimated reading time: 6 minutes

These Lemon Cream Cheese Cookies are some of my favorite cookies out there. Easy to make, the cookies go perfect with a cup of coffee or your favorite tea.

Lemon cream cheese cookies lined on platter0

Lemon Cookies With Cream Cheese

I chose to bake today lemon flavored cookies made with cream cheese.

These cookies are festive, delicious, and great for parties, holidays, or any day of the year when you miss them. I found this recipe a long time ago while looking for cream cheese cookies made from scratch.

I noticed many recipes out there using cake mix instead of flour, and I wanted something that I can make any time without having to take a trip to the store to buy that cake mix. Flour is one of my staples in the house, and cake mix is not. 🙂

The only requirement for this recipe is to use your ingredients at room temperature. You want to have a smooth batter with no lumps in it. Besides that, it takes 5 minutes to put the dough together.

The usage of cream cheese in a baked good is not a new thing. Many old recipes out there use cream cheese, cottage cheese, or farmer cheese to make cookies, pie crusts, or bread/cakes.

The cream cheese is mostly used as a substitute for butter, although, like this recipe, butter, and cream cheese are used together.

Cream cheese is a perfect companion to baked products and provides unique flavor and texture. The best type of cream cheese to use in baking is the Philadelphia type.

The cream cheese that is used for breakfast, or as a spread is not the right ingredient for baking.

Cream cheese block

What kind of ingredients do you need for these lemon cream cheese cookies?

  • All-purpose flour– This is my first choice of flour. If you have only self-rising flour in your pantry, you can use it, but please skip the following two ingredients. Salt and baking powder are both part of the self-rising flour.
  • Salt
  • Baking powder
  • Cream cheese– Philadelphia cheese is the one I used in this recipe. If you live outside of the US, there are other types of cream cheese available. You might be able to get Neufchatel, Fromage Frais à la crème, or Gervais. All are suitable for these cookies.
  • Unsalted butter– the butter and the cream cheese in this recipe are used at room temperature. I prefer unsalted butter, at least 80% fat, if possible. I do not bake with salted butter because I like to control the amount of salt in my baked goods. Also, if you choose to use salted butter instead of unsalted, you need to adjust the amounts of salt and the type of flour in the recipe. Otherwise, the cookies will be saltier than how they should be.
  • Granulated sugar
  • Lemon- juice, and zest
  • Egg– a large size egg is perfect to use
  • Powder sugar for dusting

How To Make Lemon Cream Cheese Cookies:

  • Preheat oven to 350F. This ensures that the oven is already at the right temperature when you are ready to bake the cookies.
  • Sift together flour, baking powder, and salt– use a medium bowl for this step.
flour in the bowl
  • In the bowl of an electric mixer, fitted with a paddle attachment, beat cream cheese and butter until smooth. Add sugar gradually and mix until light and fluffy, scraping down the sides of the bowl as needed.
  • Add lemon juice, zest, and egg. Beat to combine.
  • At a low speed, add the flour mixture and combine it all. Do not overmix.
  • If batter seems loose or warm, chill in the refrigerator until firm.
  • Drop by tablespoonfuls onto parchment-lined baking sheets, spacing 2 inches apart. (Use a small ice cream scooper for uniform cookies.)
Unbaked lemon cream cheese cookies on tray0
  • Bake for 12-15 minutes, rotating halfway through until barely golden on the bottom. Do not overbake!
  • Allow the cookies to cool on baking sheets for 5 minutes, then transfer them to wire racks to completely cool.
  • Dust with powder sugar.
Lemon cream cheese cookies with powder sugar on blue and white towel0

There is no lemony sugar glaze on these cookies. Why?

Yes, you are right. My recipe doesn’t have a lemony sugar glaze on top. Why? Because the recipe never had one.

Why should you make these lemon cream cheese cookies?

  • The cookies are easy to make, the recipe is straightforward.
  • You need basic ingredients that most people keep in their pantry: flour, sugar, eggs, etc.
  • If you don’t over-bake them, the texture of the cookies will be soft and less sweet, as there is no glaze on top of them.
  • The cookies are light and delicious and perfect for a sweet tooth.

Can I freeze the dough and make the cookies later?

Yes, you can. Any cookie dough is good for up to 3 months in the freezer. Wrap it in plastic foil and freeze it as soon as you make it.

Lemon cream cheese cookies stacked

Interested in more cookies?

Rose Petals Butter Cookies

Lemon Lavender Butter Cookies

Olive Oil Lemon Cookies With Herbs

Lemon cream cheese cookies lined on platter Featured picture0
Yield: 40 cookies

Lemon Cream Cheese Cookies

These Lemon Cream Cheese Cookies are some of my favorite cookies out there. Easy to make, the cookies go perfect with a cup of coffee or your favorite tea.

Ingredients

  • 1 cup/4.4oz/125g all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup/8 oz/226g cream cheese softened
  • 1/2 cup/8 tablespoons/4oz/113g unsalted butter, softened
  • 1 cup/7oz/200g granulated sugar
  • Grated lemon zest from one lemon
  • 2 tablespoons lemon juice
  • 1 large egg
  • Powder sugar for dusting

Instructions

  1. Preheat oven to 350F.
  2. In a medium bowl, sift together flour, baking powder, and salt.
  3. In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese and butter until smooth.
  4. Add sugar gradually and mix until light and fluffy, scraping down the sides of the bowl as needed.
  5. Add lemon juice, lemon zest, and the egg.
  6. Beat to combine.
  7. At a low speed, add dry ingredients and mix until just combined.
  8. Do not overmix.
  9. If batter seems loose or warm, chill in the refrigerator until firm.
  10. Drop by tablespoonfuls onto parchment-lined baking sheets, spacing 2 inches apart.
  11. Use a small ice cream scooper for uniform cookies.
  12. Bake for 12-15 mins, rotating halfway through until barely golden on the bottom.
  13. Do not overbake!
  14. Let cool on baking sheets for 5 mins, then transfer them to wire racks to cool.
  15. Dust with powder sugar.

Nutrition Information:

Yield:

40

Serving Size:

1

Amount Per Serving: Calories: 216Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 59mgSodium: 52mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 1g

Did you make this recipe?

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