Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and fresh lemon juice until just combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Using a cookie scoop, form the dough into generous balls (about 2 tablespoons each) and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the frosting by beating together the cream cheese and softened butter until smooth. Gradually add the powdered sugar, followed by the lemon juice, lemon zest, and a pinch of salt until fluffy.
- Once the cookies are completely cool, generously frost each one with a dollop of the lemon cream cheese frosting.
Notes
Keep an eye on your cookies to avoid overbaking. They should be soft in the center when you take them out; they'll continue to firm up as they cool.