Super soft lemon cookies are loaded with cream cheese and fresh lemon. They are pillowy and delicious with the right balance of sweet and tangy citrus.
Cream together butter and cream cheese until smooth.
Add sugar and beat on medium speed for about 2 minutes.
Add eggs one at a time, mixing well after each. Then stir in vanilla and lemon zest.
Pour in lemon juice, mixing until combined.
In a medium bowl, stir together dry ingredients. Add flour mixture to wet ingredients and mix until uniform. The dough will be a bit sticky.
Cover mixer bowl and refrigerate for at least an hour.
When ready to bake, preheat oven to 350°F and line cookie sheets with parchment paper or silicone mats.
Use a medium cookie scoop to portion out about 2 Tablespoons of dough, leaving two inches between the mounds of dough on the cookie sheet.
Bake for 11-13 minutes or until set. They shouldn't take on much color.
Cool on the pan for 2 minutes, then move to a wire rack to cool completely.
To glaze, whisk together the powdered sugar, milk and lemon juice. Adjust consistency as needed, then spoon over cookies. Allow to set before stacking.