½ cup butter softened
4 ounces cream cheese softened
1 cup sugar
1 egg
½ tsp vanilla
1 tbsp lemon juice I got from 1 large lemon
1 tbsp lemon zest from 1 large lemon
2 ¼ flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Lemon Icing:
½ cup powdered sugar
1 tsp lemon juice
1 tsp milk
Making Lemon Cream Cheese Cookies: Cream your softened butter, softened cream cheese, and sugar for 5 minutes until light and fluffy. Start at low speed with your mixer and gradually get to medium-high. Creaming the butter and cream cheese for the lemon cream cheese cookies. Add the egg, mix on low speed until combined. Add the vanilla, lemon juice, and lemon zest. Mix on low until combined. Adding the lemon zest to the lemon cream cheese batter. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk until smooth and combined. Dry ingredients for the lemon cream cheese cookies. Slowly add to the mixer on a low speed until the dry and wet mixtures are combined smoothly. Cover and place in the refrigerator for at least 4 hours. When you're ready to bake, preheat your oven to 350°. Place a piece of parchment paper on a cookie sheet. Use a spoon to scoop dough about golf ball size. Roll between your hands until it's a smooth ball. Place on the parchment paper at least 2 inches apart. Bake in your preheated oven for 12-14 minutes until the edges are just starting to brown. Cool for 20 minutes before icing. Making Lemon Icing: In a small bowl mix together with a fork the powdered sugar, lemon juice, and milk until smooth. Use the fork to drizzle the icing on top of the cooled lemon cream cheese cookies. Finish with a sprinkle of the lemon zest.