Lemon Cream Cake Cookies

Lemon Cream Cake Cookies 

Cookies:
2 1/2 cup all-purpose flour
1 cup sugar
1/2 cup (8 Tbs.) butter, room temperature
1/4 cup cream cheese, room temperature
1/4 cup fresh lemon juice
1 large egg, room temperature
2 Tbs. lemon zest + for garnish and decoration
2 tsp. cornstarch
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. sea salt

 

Icing:
3/4 cup powdered sugar
2 tsp. whole milk
2 tsp. fresh lemon juice

 

Cream together butter and cream cheese until nice and smooth. 
Add sugar and continue beating/creaming while adding the lemon juice, egg, and vanilla (one at a time) until VERY light and fluffy. 
This will take about 7-8 minutes.

Meanwhile, whisk together the flour, cornstarch, baking soda, salt, and lemon zest. 
Fold into the creamed and very airy mixture.
Chill for 2-3 hours.

 

Preheat the oven to 350 degrees.

Using a melon baller or spoon, scoop the dough into 1-2″ diameter half-balls and bake for about 13 minutes.

Remove from the oven and while hot, create a divot in the center of each cake cookie using the back of a spoon.

 

Whisk together the powdered sugar, milk, and lemon juice until smooth.

Once the cookies are cool, drizzle the icing in the center of each divot.