Instructions
Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the butter, cream cheese, and granulated sugar until light and fluffy.
Step 4: Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 6: In a separate bowl, mix the cream cheese, powdered sugar, lemon juice, and lemon zest for the filling.
Step 7: Scoop portions of cookie dough onto the prepared baking sheet and create a small indentation in the center of each cookie.
Step 8: Spoon a small amount of the lemon cream cheese filling into the center of each cookie.
Step 9: Top each cookie with a thin lemon slice and sprinkle with extra lemon zest.
Step 10: Bake for 12 to 15 minutes until the edges are lightly golden.
Step 11: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 12: Serve once completely cooled.
Storage and Reheating Tips
Store Lemon Cream Cheese Cookies in an airtight container in the refrigerator for up to 5 days.
Because of the cream cheese filling, keep the cookies chilled when not serving.
For best texture, allow refrigerated cookies to sit at room temperature for 10 minutes before eating.
These cookies can also be frozen for up to 2 months in a sealed container.
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