Day 72: Soft Lemon Cream Cheese Cookies

Let me start this recipe off by stating you will need at least 2-3 hours for this dough to rest in the fridge before baking them. I found this recipe on Pintrest and I the recipe didn't have that info in the cook/prep time and I didn't read the directions completely prior to starting, so I figured it out too late. Not that I wouldn't have baked them, I just would have started sooner so I could have made them the same night. Either way, these cookies are bright and delightful and definitely worth the wait! I love how they're soft and chewy with a lovely natural lemon color and flavor. My favorite part of this cookie has to be the flakes of lemon zest throughout the dough. I just love the freshness and the zest of these little gems. The pintrest recipe called for water instead of lemon juice for the glaze but I personally feel you can never have too much lemon in a lemon dessert! These cookies come together easily and after the dough has rested, you literally roll them into little balls and pop them in the oven. It was super convenient to finish the next morning. I also tried some cookies without the glaze and it was still delicious, just less sweet and less lemon-y. I hope you enjoy these as much as I did!

*Ingredients
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 TBS lemon zest
3 TBS lemon juice
2 1/2- 2 3/4 cup all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt

Glaze
1 1/2 TBS lemon juice
3/4 cup to 1 cup powdered sugar

*Instructions
Combine butter and cream cheese in your stand mixer bowl with the paddle attachment. Cream together for about 1 minute. Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes. Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and remaining flour. Mix to combine until the dough starts to form like a ball. Add a little more flour until slight ball starts to form. Cover and refrigerate dough at least 2-3 hours, or up to a few days. I had mine sit overnight and it worked wonderfully.
When ready to make the cookies, preheat oven to 350 degrees. Prepare baking sheet and spray with cooking spray or parchment paper. Using a cookie scoop, scoop about 1 1/2 TBS cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet. bake for 8-10 minutes. Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don't bake them longer than 8-10 minutes.
To make the glaze, combine powdered sugar and lemon juice together in a small bowl. Whisk fast until ingredients are combined with no lumps. Dip cookies face side down onto icing or drizzle on top. Glaze will harden. Enjoy!