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Glazed Lemon Cream Cheese Pound Cake Cookies

Glazed Lemon Cream Cheese Pound Cake Cookies - featured image
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These soft, chewy cookies combine the rich, buttery flavor of pound cake with a tangy cream cheese twist and a bright lemon glaze. Perfect for summer parties, brunches, or any time you crave a sunny, citrusy treat.

Ingredients

Scale
  • 1/2 cup unsalted butter (115g), softened
  • 4 oz cream cheese (115g), softened
  • 1 cup granulated sugar (200g)
  • 1 large egg, room temperature
  • Zest from 2 medium lemons
  • 2 tbsp freshly squeezed lemon juice (30ml)
  • 1 tsp vanilla extract (5ml)
  • 2 cups all-purpose flour (240g)
  • 1 tsp baking powder (5g)
  • 1/4 tsp salt (1g)
  • 1 cup powdered sugar (120g), sifted
  • 2–3 tbsp freshly squeezed lemon juice (30-45ml), for glaze
  • Lemon zest (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the butter and cream cheese together in a large mixing bowl using a hand mixer or stand mixer on medium speed for about 2 minutes, until light and fluffy.
  3. Add granulated sugar and beat for another 1-2 minutes, until pale and creamy.
  4. Mix in egg, lemon zest, lemon juice, and vanilla extract. Beat until fully combined.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. Do not overmix.
  7. Portion the dough using a cookie scoop or two spoons. Place rounded tablespoons of dough about 2 inches apart on the prepared baking sheet.
  8. Bake for 12-14 minutes, until edges are set and just turning golden, but centers are still soft.
  9. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze: In a small bowl, whisk together powdered sugar and 2 tbsp lemon juice (add more for thinner glaze). The glaze should be thick enough to coat the back of a spoon but still pourable.
  11. Once cookies are fully cool, drizzle or spoon the glaze over each one. Sprinkle with extra lemon zest if desired.

Notes

For best results, use room temperature ingredients. If dough is too sticky, chill for 15 minutes. Watch baking time closely to avoid overbaking. Glaze cookies after they are fully cool for a glossy finish. Cookies can be made gluten-free or dairy-free with substitutions. Store in an airtight container for up to 3 days or freeze unglazed cookies for up to 2 months.

Nutrition

Keywords: lemon cookies, pound cake cookies, cream cheese cookies, summer dessert, lemon glaze, party cookies, easy cookies, citrus cookies

Find it online: https://tempotaste.com/glazed-lemon-cream-cheese-pound-cake-cookies-easy-and-perfect-for-summer-parties/