- 1/2 cup butter, softened
- 1/4 cup cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 2 1/2 – 2 3/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Icing
- 1 1/2 tablespoons water
- 3/4 cup to 1 cup powdered sugar
Preheat oven to 350° F.
Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute. Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes. Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour. Mix to combine until the dough starts to form like a ball. Add a little more flour until slight ball starts to form. Cover and refrigerate dough at least 2-3 hours or up to a few days.
Prepare baking sheet and spray with cooking spray or parchment paper.
Using a cookie scoop, scoop about 1 1/2 tablespoon cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet. Bake for 8-10 minutes, removed from oven and while still hot, slightly press down if desired. Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don’t bake them much longer.
To make the glaze, combine powdered sugar and water together in a small bowl. Whisk fast until ingredients are combined with no lumps. Dip cookies upside down into icing or drizzle icing over the top and allow to harden.