Glazed Cream Cheese Lemon Cookies

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Cornstarch
  • 1 cup Granulated sugar
  • 3/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Cream cheese

• Liquids

  • 1 1/2 tbsp Water

Found on swankyrecipes.com

Description

Ingredients

• 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

Directions

• 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.
• Preheat oven to 350 degrees F. 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 dont 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.