Ingredients:

  • 1/2 cup unsalted butter, softened
  • 4 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tbsp fresh lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions:

  1. Beat the softened butter and cream cheese together on medium-high until the mixture is smooth and pale. Gradually add the granulated sugar and beat for another 2 minutes.
  2. Add the egg, lemon zest, lemon juice, and vanilla extract. Beat on medium speed until fully emulsified. If the batter looks curdled, add one tablespoon of the flour to bind the fats and liquids.
  3. Sift the flour, baking powder, and salt directly into the wet ingredients. Use a spatula to fold the mixture by hand until just combined.
  4. Place the dough in the fridge for 30 minutes. Once chilled, scoop rounded tablespoons of dough and place them 2 inches apart on lined baking sheets.
  5. Bake at 350°F (175°C) for 10–12 minutes until the edges are set and slightly matte, while the centers remain soft.
  6. While cookies cool on the wire rack, whisk together powdered sugar, lemon juice, and zest until a thick, pourable consistency forms. Drizzle the glaze over the cooled cookies in a zig-zag pattern.