Ingredients

• 1/2 cup Granulated Sugar
• 1/2 cup Unsalted Butter room temperature
• 1 Tbsp Lemon Zest
• 2 oz Cream Cheese room temperature
• 1/3 cup Honey
• 1/2 tsp Lemon Extract
• 1/2 tsp Vanilla Extract
• 1 Egg
• 1-3/4 cup Unbleached White All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt

• 1 cup Powdered Sugar
• 2-3 Tbsp Fresh Lemon Juice
• 1 Tbsp Lemon Zest

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
2. Using a mixer, beat the sugar, butter and lemon zest on medium speed until light and fluffy, about 2 minutes. Add the cream cheese and mix just until combined. Add the honey, extracts, and egg, mix until combined. In a medium mixing bowl, whisk together the flour, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing just until combined.
3. Using a standard size cookie scoop (#40 or 1.5 tablespoons) drop the dough onto the prepared baking sheet. Place in the oven and bake for 12-14 minutes or until the edges begin to brown.
4. Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring to a wire rack to cool completely.
5. When the cookies are completely cool, in a small bowl whisk together the powdered sugar, lemon juice and zest. Dip the tops of the cookies in the glaze, swirl to remove any excess. Allow to sit for 5 minutes to allow the glaze to set.