Lemon Macadamia Drop Cookies Recipe (Cream Cheese Cookies)
A cozy lemon macadamia drop cookies recipe with a cream-cheese dough. You’ll mix the cookie ingredients in one bowl and bake them quickly; follow the how-to steps for soft centers and lightly crisp edges.
Ingredients
1. Dry mix
2. Wet mix
3. Mix-ins
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Line a baking sheet with parchment so the cookies lift off cleanly.
Combine the dry ingredients
Whisk the flour, baking soda, and salt together. This helps the dough bake evenly.
Cream the base
Beat the butter, cream cheese, brown sugar, and granulated sugar for 2–3 minutes until smooth and slightly lighter.
Add the egg and lemon
Beat in the egg just until blended. Stir in the lemon zest and lemon juice if you’re using them.
Make the dough
Add the dry mix in 2–3 additions. Fold until you don’t see dry flour; don’t overmix.
Fold in macadamias
Gently stir in the chopped macadamia nuts so they’re spread through the dough.
Scoop and bake
Drop walnut-size scoops onto the sheet with space between them. Bake 12–15 minutes, pulling them out when edges are lightly golden.
Cool to set
Let the cookies sit on the tray for 5 minutes, then move to a rack. They firm up as they cool.