Lemon Cookies Without Eggs
These lemon cookies without eggs are sweet, chewy, and topped with the best lemon glaze. They come together in under 35 minutes with no chill time required!
Equipment
1 Baking Sheet
1 paddle attachment
1 silicone scraping spatula
1 cooling rack
1 lemon zester
1 medium mixing bowl
Ingredients
For the lemon cookies
- 2 cups (260 g) all-purpose flour
- 1 cup (230 g) unsalted butter (2 sticks) softened
- ¾ cup (160 g) white granulated sugar
- ¼ cup (50 g) cream cheese softened
- 1 teaspoon lemon zest
- 3 tablespoons (24 g) fresh lemon juice
- ½ teaspoon (2 g) vanilla extract
- ½ teaspoon (3 g) salt
- ½ teaspoon (3 g) baking powder
For the lemon glaze
- 1 ½ cups (180 g) powdered sugar
- 3 tablespoons (24 g) lemon juice
- 2-3 teaspoons (10 g) water
- Optional: additional lemon zest to garnish the top
Instructions
For the lemon cookies
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium size bowl combine salt, baking powder, and flour. Whisk together and set aside.2 cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder
- In a stand mixer using the paddle attachment, cream softened butter and sugar. To do this, I mix them on a low speed for 1 minute. Use a spatula to scrape down the sides of the bowl halfway through.1 cup unsalted butter , ¾ cup white granulated sugar
- Add in softened cream cheese, vanilla, lemon juice and zest. Mix again on low speed until combined. Use a spatula to scrape down the sides of the bowl.¼ cup cream cheese, 1 teaspoon lemon zest, 3 tablespoons lemon juice, ½ teaspoon vanilla extract
- Slowly pour in flour mixture and mix on low speed until combined. You may need to scrape down with a spatula once during this process if ingredients are sticking to the sides.
- Use a small cookie scoop or tablespoon to scoop and form evenly sized balls. Place on baking sheet and gently press down the top of each dough ball with the back of a spoon.
- Bake for 11-13 minutes until the sides just begin to brown. The cookies will still continue to set once removed from the oven.
- Allow to cool for about 5 minutes and transfer to a wire cooling rack.
For the lemon glaze
- Combine powdered sugar, lemon juice, and 2 teaspoons of water in a bowl and stir together until smooth. Whisk together until well combined and smooth.1 ½ cups powdered sugar, 2-3 teaspoons water, 3 tablespoons fresh lemon juice
- Add an additional teaspoon of water if needed to thin it out.
- Once the cookies are cooled, spoon glaze over the top of the cookies. Sprinkle on additional lemon zest (optional) while the glaze is still wet.
Notes
Make sure the butter and cream cheese are softened. If you need to quickly soften it, I do so in the microwave for 15-20 seconds.
Allow the cookies to cool for a few minutes before adding on the glaze.
If the glaze is too thin: add more powdered sugar a tablespoon at a time.
If the glaze is too thick: Add an additional teaspoon of water.
Please see the allergy-friendly swap section above for additional ingredient substitutions.
Nutrition
Calories: 162kcalCarbohydrates: 21gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 64mgPotassium: 20mgFiber: 0.3gSugar: 13gVitamin A: 258IUVitamin C: 1mgCalcium: 11mgIron: 0.5mg
Tried this recipe?Let me know how it was!