Softbatch Glazed Lemon Cream Cheese Cookies

INGREDIENTS

1/2 cup

unsalted butter, softened

1/4 cup

cream cheese, softened (use full-fat, brick-style cream cheese not ‘spreadable’ or whipped cream cheese)

cup granulated sugar

large egg

1 tbsp

lemon extract (do not substitute with lemon juice)

yellow food coloring, optional and as desired

1 tbsp

lemon zest (or 2 tablespoons if you want cookies very lemony)

2 cups

flour

2 tsp

cornstarch

1 tsp

baking soda

1/2 tsp

salt

1 cup

confectioners’ sugar

to 3 tablespoons lemon juice, or as necessary for consistency

lemon zest, for garnishing