Lemon Cream Cheese Cookies
This recipe was created by New York Times Cooking.
Makes about 18 cookies
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. butter, room temperature
4 oz. cream cheese, room temperature
1 cup sugar
1 lemon, zested and juiced (about 4 tsp. zest and 2 tbsp. juice)
1 egg
3 tbsp. confectioners’ sugar
1 1/2 tbsp. milk, plus more, as needed
Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl with an electric mixer on medium, beat together the butter and half the cream cheese until combined, about 2 minutes. Beat in the granulated sugar and 4 teaspoons lemon zest until creamy, 1 to 2 minutes more. Beat in the egg until combined. Add flour mixture and beat until combined.
Line two rimmed baking sheets with parchment paper. Portion the dough into 2-tablespoon scoops and arrange them on the sheets at least 1 1/2 inches apart.
Bake, rotating halfway through baking, until the cookies are puffed and set and just beginning to turn golden, 10 to 12 minutes. Transfer baking sheets to wire racks until cookies are completely cooled.
Meanwhile, prepare the glaze: Whisk together the remaining cream cheese with the confectioners’ sugar, milk and 1 1/2 tablespoons lemon juice until smooth. Add additional lemon juice or milk until mixture forms the proper consistency for a glaze. Drizzle over cooled cookies. Let cookies stand at room temperature until the glaze has set.
