Soft and chewy Lemon Cookies with Cream Cheese Frosting that taste as bright and fresh as they look. Made with real lemon juice and plenty of zest for that punchy citrus flavour, topped with a silky smooth cream cheese swirl that balances the tartness perfectly. These are the kind of cookies that disappear off the plate before you have even finished frosting them and have everyone asking for the recipe immediately.
Why you will love this recipe?
These lemon cookies are soft, chewy, intensely citrusy and finished with a cream cheese frosting that is rich enough to feel indulgent but light enough to let the lemon shine through. The dough comes together quickly, the freezer rest does all the hard work of giving you perfectly thick, structured cookies that hold their shape beautifully in the oven, and that cream cheese swirl on top takes them from a simple cookie to something that looks and tastes genuinely special. Bright, fresh and completely impossible to eat just one of.
Expert Tips for Best Results!
- Use fresh lemon juice and zest only – Bottled lemon juice will not give you the same bright, punchy citrus flavour that makes these cookies so good. Fresh lemon juice and freshly grated zest are what carry the flavour through every bite. When zesting, use a fine grater and only take the bright yellow outer layer of the skin, stopping before you reach the white pith underneath which turns bitter.
- Weigh your cookie portions – Portioning at 48 to 50g per cookie gives you that bakery style size and ensures every cookie bakes evenly and at the same rate. Using a kitchen scale here makes a noticeable difference in consistency across the whole batch.
- Increase the frosting quantity if you want to pipe – The base frosting recipe gives you enough for a generous swirl on each cookie. If you want to pipe a more elaborate swirl with height and definition, increase each ingredient by 20g for a bigger, more generous finish.
- Make sure your frosting ingredients are at room temperature – Cold butter or cold cream cheese will give you a lumpy, uneven frosting that is difficult to pipe or swirl. Take both out of the fridge at least an hour before you start and your frosting will come together smoothly and hold its shape beautifully on top of the cookies.
- Do not skip the freezer rest – Two hours in the freezer is what gives these lemon cookies their thick, structured shape and chewy texture. Skipping this step or cutting it short results in cookies that spread too much in the oven and lose that soft, pillowy centre.
How to make Lemon Cookies with Cream Cheese Frosting?
Step 1: Beat the butter and sugar
To start, beat the butter and white sugar together until the mixture is pale, light and fluffy. This step is important as it incorporates air into the dough and gives the cookies a better texture and structure once baked. Do not rush it, a good 2 to 3 minutes of beating makes a real difference here.
Step 2: Add the egg and flavourings
Next, add the egg along with the vanilla extract, fresh lemon juice and lemon zest. Beat everything together until well combined and the mixture looks smooth and fragrant. The lemon zest in particular will make the whole kitchen smell incredible at this point.
Step 3: Fold in the dry ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, corn starch and salt. Add the sifted dry ingredients to the wet mixture and fold gently until a soft dough comes together. As soon as everything is incorporated, stop mixing to avoid overworking the dough.
Step 4: Portion and freeze
Divide the dough into portions of roughly 48 to 50g each, which should give you about 9 cookies. Roll each portion into a ball and place on a lined tray. Transfer to the freezer and leave for a minimum of two hours. This freezer rest is a key step that prevents the cookies from spreading too much during baking and gives you that thick, chewy result.
Step 5: Bake
When ready to bake, preheat your oven to 175°C. Place the frozen cookie dough balls on a lined baking sheet with enough space between them to spread slightly. Bake for 9 to 12 minutes until the edges are just set and the centres still look soft and slightly underdone. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Make the cream cheese frosting
While the cookies are cooling, beat the room temperature butter until smooth. Add the cream cheese and beat again until the mixture is light and well combined. Sift in the icing sugar and add the vanilla extract, then beat until the frosting is smooth, fluffy and holds its shape. If you are planning to pipe rather than swirl, increase each ingredient by 20g for a more generous finish.
Step 7: Frost and Serve
Once the lemon cookies are completely cool, swirl or pipe the cream cheese frosting generously on top of each one. For an extra finishing touch, add a little extra lemon zest over the frosting before serving. These are best enjoyed on the day they are frosted but will keep well in the fridge for up to 3 days.
Frequently Asked Questions
Why are my cookies spreading too much?
Most likely the dough was not cold enough when it went into the oven. Make sure the dough balls are fully frozen before baking and that your oven is properly preheated. Also double check your butter was not too soft when you started as overly soft butter can cause excess spreading.
How do I store these lemon cookies?
Once frosted, store the cookies in an airtight container in the fridge for up to 3 days. The cream cheese frosting needs to be kept cold. Take them out of the fridge about 15 minutes before serving to let them come back to room temperature as they taste significantly better when they are not fridge cold.
Can I freeze the baked cookies?
Yes, but freeze them without the frosting. Bake and cool completely, then freeze in a single layer before transferring to a freezer bag. They keep well for up to 6 weeks. Thaw at room temperature and make the cream cheese frosting fresh before serving.
Can I make these into smaller cookies?
Absolutely. If you prefer a smaller cookie, portion the dough at around 25 to 30g per ball and reduce the bake time to 8 to 10 minutes. Keep a close eye on them as smaller cookies bake faster and it is easy to take them past that perfect soft and chewy stage.
Can I make the dough ahead of time?
Yes, the dough is actually ideal for making ahead. Once portioned into balls, it can sit in the freezer for up to 2 weeks before baking. When you are ready to bake, go straight from the freezer to the oven and add a minute or two to the bake time. It is a great way to have freshly baked lemon cookies whenever you want them with very little effort.
Watch How to Make it!
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Recipe Card
Lemon Cookie with Cream Cheese Frosting
Soft and chewy Lemon Cookies with Cream Cheese Frosting that taste as bright and fresh as they look. These are the kind of cookies that disappear off the plate before you have even finished frosting them and have everyone asking for the recipe immediately.
Ingredients
For Lemon Cookie Dough:
- 180g all-purpose flour (1 1/2 cups)
- 100g unsalted butter at room temperature (7 tbsp)
- 150g white granulated sugar (3/4 cups)
- 8g corn starch (1 tbsp)
- 1/2 tsp baking soda
- 1/2 baking powder
- 1/4 tsp salt
- 1 tbsp fresh lemon juice
- Zest of 1 1/2 large lemons
- 1 tsp vanilla extract
For Cream Cheese Frosting:
- 80g room temperature unsalted butter (1/3 cup)
- 80g room temperature cream cheese (1/3 cup)
- 100g icing sugar (3/4 cup)
- 1 tsp vanilla extract
Instructions
- Beat the butter and white sugar together until pale, light and fluffy, about 2 to 3 minutes.
- Add the egg, vanilla extract, fresh lemon juice and lemon zest and beat until smooth and well combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, corn starch and salt. Add to the wet mixture and fold gently until a soft dough comes together.
- Divide the dough into portions of 48 to 50g each, roll into balls and place on a lined tray. Freeze for a minimum of two hours.
- When ready to bake, preheat your oven to 175°C. Place the frozen dough balls on a lined baking sheet and bake for 9 to 12 minutes until the edges are just set and the centres still look soft. Cool on the tray for 5 minutes then transfer to a wire rack to cool completely.
- To make the frosting, beat the room temperature butter until smooth. Add the cream cheese and beat until light and combined. Sift in the icing sugar, add the vanilla extract and beat until smooth and fluffy. For piping, increase each ingredient by 20g.
- Once the cookies are completely cool, swirl or pipe the cream cheese frosting generously on top of each cookie and finish with a little extra lemon zest if desired.
If you like Cookie recipes like these, you should definitely check out my:
1) Cookies and Cream Cookies
2) Bakery Style Mini Eggs Cookies (Thick and Gooey)
