Cream Cheese Meltaways with Lemon Glaze

Cream Cheese Meltaways with Lemon Glaze Recipe
Photo: Jan Smith
When shaping these buttery cookies, do not try to form perfectly smooth balls. If the dough is handled too much, the cookies will become heavy and dense.


36 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 85
Caloriesfromfat 32 %
Fat 3 g
Satfat 1.5 g
Monofat 1.2 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 14.3 g
Fiber 0.1 g
Cholesterol 8 mg
Iron 0.2 mg
Sodium 33 mg
Calcium 3 mg


1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup cornstarch
1/8 teaspoon salt
1 cup powdered sugar
1/2 cup butter, softened
1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups powdered sugar
1/4 cup fresh lemon juice


Preheat oven to 375°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk.

Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add flour mixture; stir until just combined (dough will be dry and crumbly). Shape dough into 36 (1-inch) balls. Place balls 2 inches apart on baking sheets. Bake at 375° for 10 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks.

To prepare glaze, combine 1 3/4 cups powdered sugar and lemon juice, stirring with a whisk until smooth. Dip tops of cookies in glaze; place on wire racks. Let cookies stand for 30 minutes or until glaze is set.

Julie Grimes Bottcher,

Cooking Light

December 2005
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