30-Minute Soft Lemon Cream Cheese Cookies
Tender, cake-like cookies combining cream cheese richness with bright lemon flavor from both zest and instant pudding mix. The cream cheese base creates an incredibly soft texture while the self-rising flour keeps them light and fluffy. Perfect for spring gatherings, afternoon tea, or when you want a citrusy treat that's more delicate than traditional cookies. The instant pudding mix adds extra lemon intensity and helps maintain moisture, making these cookies stay soft for days.
Ingredients
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened at room temperature
- 1 egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup self rising cake flourall-purpose flour + 1.5 tsp baking powder1:1gluten-free available
use gluten-free flour blend if needed
- ¼ cup instant lemon puddinglemon extract + cornstarch1 tbsp extract + 2 tbsp cornstarchflavor substitute
less intense lemon flavor
- ¼ cup powdered sugar
- ¼ cup granulated sugar
Instructions
- 1
Cream together butter and cream cheese using paddle attachment for about 2 minutes
- 2
Add egg, vanilla and lemon zest and mix for another 2 minutes
- 3
Add flour, lemon pudding and both sugars and mix until incorporated
- 4
Transfer dough to bowl, cover and refrigerate for an hour
- 5
Preheat oven and line baking sheets with parchment paper
- 6
Scoop dough using small ice cream scoop about one tablespoon size
- 7
Flour fingertips and lightly press down on cookies without flattening
- 8
Bake for 10 minutes without over baking
- 9
Cool completely then sprinkle with powdered sugar
Tips
Don't skip the chilling time as it prevents cookies from spreading too much and helps maintain their soft texture.
Use a light touch when pressing cookies - you want to flatten slightly but keep them thick for that cake-like texture.
Watch the baking time carefully as these cookies can go from perfect to overbaked quickly due to the cream cheese.
Good to Know
Store in airtight container at room temperature for up to 5 days
Dough can be made 1 day ahead and kept refrigerated, or scooped and frozen for up to 1 month
Serve at room temperature, optionally dusted with additional powdered sugar
Common Mistakes
Don't overbake to avoid dry cookies
Chill dough to avoid spreading during baking
Don't flatten cookies completely to maintain soft texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use gluten-free flour blend if needed
General Alternatives
less intense lemon flavor
FAQ
Can I freeze the baked cookies?
Yes, freeze baked cookies for up to 3 months in airtight container. Thaw at room temperature and dust with fresh powdered sugar before serving.
What if I don't have instant pudding mix?
Substitute with 2 tablespoons cornstarch plus 1 tablespoon lemon extract for similar texture, though flavor will be less intense.
How long do these cookies keep fresh?
Store in airtight container at room temperature for up to 5 days. The cream cheese keeps them naturally moist longer than regular cookies.