Lemon Cream Cheese Cookies
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons butter, room temperature
8 ounces, 1 package cream cheese, room temperature, divided
2 cups granulated sugar
Juice and zest from 2 large lemons
2 eggs, room temperature
6 tablespoons powdered sugar
3 tablespoons milk
In medium bowl, stir together flour, baking soda and salt.
In mixing bowl, beat butter and 1/2 of the cream cheese, 4 ounces, until light. Add sugar and lemon zest. Add eggs, one at a time and beat mixture until light and fluffy.
Add flour mixture to mixture in mixing bowl. Beat until just combined.
Spoon large spoonfuls of dough on baking sheets sprayed with pan spray. Bake in 350 degree oven for 14-16 minutes until edges just begin to turn golden. Allow cookies to cool on pan for 4 minutes before removing.
In small bowl, whisk together remaining 4 ounces of cream cheese, powdered sugar, milk and lemon juice. Add additional powdered sugar or milk if necessary to make consistency of glaze.
When cookies are cooled, drizzle with glaze.