The softest lemon cheesecake flavored cookies
Add in the cream cheese and continue to beat until the batter is completely smooth. Beat in the egg, vanilla extract, lemon extract, lemon juice, and lemon zest.
In a separate bowl, combine the flour, baking powder, salt, cornstarch, and pudding mix. Stir together and then add to the wet ingredients. Mix until JUST combined being careful to not over-mix (to avoid dense cookies).
Cover the dough and refrigerate for 20 minutes.
Using a 1 tablespoon measuring spoon, measure in the cookie dough to just fill up the spoon (not heaping; these are small cookie balls)
Bake at 350 degrees F for exactly 8 minutes and then remove from the oven. Remove to a cooling rack and let cool completely. (These are best after they are totally cooled and even better chilled.) Be very careful to not overbake these as they go from a thick soft cheesecake texture to a biscuit like texture.
Once cooled, prepare the glaze by whisking together the lemon juice and powdered sugar. Add the lemon juice just until a thick glaze can come together. Spoon the glaze over the cookies and allow to set.
Prep time includes 20 minutes chilling time