3/4cupunsalted butter, room temperature (1 1/2 sticks)
4ozcream cheese, room temperature (1/2 of an 8 oz. block)
2teaspoonslemon extract(not juice...extract is stronger)
2tablespoonsmilk or cream
4-5dropsliquid yellow food coloring or a small amount of gel food coloring(optional)
For the glaze:
2 ½cupsconfectioner's sugar
3tablespoonmilk or cream
1tablespooncorn syrup(optional, but will allow the glaze to firm up)
For the cookies:
In a large bowl, cream the sugar, butter and cream cheese on medium high for two minutes.
Add the egg, lemon extract, milk, vanilla extract and optional yellow food coloring and mix until well combined. If dough clumps up, it's okay.
Add the flour, baking powder, baking soda and salt and mix until well combined. Scrape down the sides of the bowl and then mix again, until well combined. Dough will be thick.
Cover the cookie dough and chill it in the refrigerator for about an hour.
After dough has chilled, preheat the oven to 375 degrees F. Line a baking pan with parchement paper.
Use a cookie scoop or spoon to measure out the cookie dough and add to the cookie sheet. Cookies should be about the size of ping pong balls. No need to flatten out cookies.
Bake in a pre-heated oven for 12 minutes. Place cookie sheet on a wire rack to cool for about 5 minutes, then take the cookies off the baking sheet and let them cool completely on a rack before adding the glaze.
For the glaze:
Add all of the glaze ingredients and mix well. It will be thick at first, but keep mixing until well combined before adding any additional milk as that could make it too thin. If once mixed, it’s still very thick, add in another teaspoon to tablespoon of milk. You want the glaze a thicker consistency though, so that it doesn’t run off of the cookies.
Add glaze to the cookies, once they’re completely cooled. The glaze can be added using a spoon or just dip the top of the cookie into the glaze.
Store these cookies in an airtight container for up to 6 days.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.