These Lemon Nutmeg Cream Cheese Cookies are pillowy, soft, chewy, and delightful with the perfect touch of nutmeg and a refreshing hint of lemon.
Preheat your oven to 350 degrees F.
In a large bowl, combine the cream cheese, butter, sugar, brown sugar, egg, vanilla, and lemon.
In a separate bowl, mix together the baking powder, salt, nutmeg and flour.
Add the dry ingredients to the wet ingredients and mix together.
Let the dough rest for 30 minutes in the refrigerator.
Roll the dough out onto floured countertop (1/4-1/3 [MAX] inch thickness or so) and cut use cookie cutters.
Bake for 7-9 minutes until the bottoms are slightly golden brown.
Let them cool for 10 minutes before adding the glaze and sprinkling on the crushed nuts.
Whisk together all the ingredients and drizzle with a spoon over the cooled cookies.