Go Back
–+ servings
soft lemon cream cookies

Soft Lemon Cream Sugar Cookies

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 2 Baking sheet
  • 2 parchment paper sheet
  • 1 wire cooling rack
  • 1 microplane zester
  • 1 Citrus juicer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cookie scoop 1.5 tablespoon

Ingredients
  

  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cup granulated sugar
  • 2 tablespoon lemon zest finely grated
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup cream cheese full-fat, room temperature
  • 1 large egg room temperature
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional
  • 1/2 cup granulated sugar for rolling
  • 1 tablespoon coarse sugar optional, for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl whisk together flour, baking soda, baking powder, and salt.
  • In a large bowl beat sugar and lemon zest with your fingers to release oils, then add butter and cream cheese and cream until light and fluffy, 2 to 3 minutes.
  • Beat in egg, lemon juice, vanilla, and almond extract until smooth and well combined.
  • Add dry ingredients to wet ingredients and mix on low just until a soft dough forms without dry streaks.
  • Cover and chill the dough for 30 minutes to firm slightly for easier scooping.
  • Scoop 1.5-tablespoon portions, roll gently into balls, and coat each ball in granulated sugar.
  • Arrange dough balls 2 inches apart on prepared sheets and optionally sprinkle tops with coarse sugar.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and tops look puffy and matte but not browned.
  • Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

For the softest texture, avoid overbaking; pull the cookies when the centers look slightly underdone as they will set while cooling. Room-temperature butter and cream cheese whip more air into the dough for extra tenderness, while the cream cheese adds moisture and a subtle tang that amplifies the lemon. If you want stronger lemon flavor, increase zest to 3 tablespoons or add 1/4 teaspoon lemon extract, but keep juice amounts modest to maintain dough structure. Chilling prevents spreading and creates thicker cookies, and rolling in sugar gives a delicate crust. Store in an airtight container for up to 4 days, or freeze baked cookies up to 2 months; thaw at room temperature.
Tried this recipe?Let us know how it was!