Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined. Set aside.
- In a large bowl, use a hand mixer or stand mixer on medium speed to beat the softened butter and cream cheese together for about 2 minutes until smooth and fluffy. Add the granulated sugar and continue beating for another 2–3 minutes until pale, light, and airy.
- Add the egg, fresh lemon juice, lemon zest, and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated, about 1 minute. The batter may look slightly curdled — this is normal and will smooth out when the flour is added.
- Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until no streaks of flour remain. Do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold a few times to ensure everything is evenly incorporated.
- Using a 2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down slightly with the palm of your hand for a bakery-style look.
- Bake in the preheated oven for 10–12 minutes, until the edges are just set and the tops still look soft and barely done. Do not wait for golden brown tops. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together sifted powdered sugar and fresh lemon juice until smooth and pourable. Drizzle or spoon over fully cooled cookies and sprinkle immediately with extra lemon zest if desired. Let the glaze set for 15–20 minutes before stacking or storing.
Notes
Pro Tips: Always zest your lemons before juicing them — once cut, they are nearly impossible to zest properly. Use a microplane for the finest, most fragrant zest. Do not skip the cream cheese — it keeps the cookies soft for days and adds a subtle tang that makes them exceptional. Pull butter, cream cheese, and egg out of the fridge at least 30 minutes before baking for the smoothest dough. Do not overbake — pull cookies out when centers still look glossy and underdone; they firm up perfectly as they cool. Always sift the powdered sugar before making the glaze to avoid lumps, and never glaze warm cookies or the glaze will slide right off.