Lemon Cream Cheese Cookies

Pucker up! These lip-smackin’, finger-lickin’ lemon cream cheese cookies are a lemon-lovers dream. Sweetened with pure honey and topped with a light cream cheese frosting, this recipe is simply the zest.

Yield 18 servings
Prep Time 30 minutes
Total Time 1 hour

  • 16 Tbsp unsalted butter, room temperature, divided
  • ⅔ cup + 2 Tbsp Nature Nate’s pure honey, divided
  • 1 egg
  • 1 Tbsp lemon zest (from about 1 lemon)
  • 4 Tbsp fresh lemon juice (from about 2 lemons), divided
  • ¼ tsp + 1 pinch fine sea salt or table salt, divided
  • ¼ tsp baking soda
  • 1 cup flour
  • 6 oz cream cheese (half a block), room temperature
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Preheat oven to 300℉. Line baking sheet with parchment.

Cream 10 Tbsp of butter in mixer until fluffy. Add 2/3 cup honey and mix on high until whipped. Add egg, lemon zest, and 2 Tbsp lemon juice and mix again on high until fully incorporated.

Add ¼ tsp fine salt and baking soda to the bowl, and mix again on high until fully incorporated. Add flour and mix on low until dough is smooth and uniform. The dough will be loose.

Scoop dough onto the parchment-lined cookie sheet, leaving a full 2 inches between each. Bake for 30 minutes or until the edges are browned. Allow the cookies to cool completely on the pan.

Meanwhile use a fork stir together 6 Tbsp butter, 2 Tbsp honey, 2 Tbsp lemon juice, and cream cheese in a medium bowl. If this mixture is runny, put it in the fridge to firm up so that it can be spread on the cookies. Spread half of the cooled cookies each with 1 Tbsp of frosting and top with another cookie.

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