Ingredients
For the Cookies:
2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup cream cheese, room temperature
1/4 cup lemon juice
1 large egg, room temperature
1 1/2 tablespoons lemon zest
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
For the Icing:
3/4 cup powdered sugar
1/2 tablespoon milk
1/2 tablespoon lemon juice
Preparation
In a large bowl, cream the butter and cream cheese until smooth, then mix in sugar until creamy.
Add the egg and vanilla extract, beating until fluffy, about 5-6 minutes.
In a separate bowl, mix the flour, lemon zest, cornstarch, baking soda, and salt.
Alternately add the flour mixture and lemon juice to the cream cheese mixture, starting and ending with the dry ingredients.
Form a dough, adding more flour if sticky. Wrap in plastic and chill for 1-2 hours.
Preheat the oven to 350º F and line baking sheets with parchment.
Scoop dough, roll into balls, and place on the baking sheets.
Bake for 10-12 minutes until edges brown slightly.
Let cookies cool completely.
For the icing, whisk powdered sugar, milk, and lemon juice until smooth. Adjust thickness as desired. Drizzle over cooled cookies and let set before serving.
