Frosted Lemon Cream Cheese Cookies

2 1/2 c. SR flour
1 c. sugar
1 stick butter, room temperature
1/4 c. cream cheese, room temperature
1/4 c. lemon juice
1 egg, room temperature
1 1/2 T. lemon zest (optional)
1 t. vanilla
1 t. lemon extract
Icing:
3/4 c. powdered sugar
1/2 T. milk
1/2 T. lemon juice

Cream together butter and cream cheese until smooth. Add sugar and beat until creamy. Add egg and vanilla. Beat until fluffy 5-6 minutes. Combine flour, and lemon zest. Alternate between adding flour mixture and lemon juice to cream cheese mixture, begin and end with dry ingredients. Mix until a rough dough forms. Add flour if needed to prevent from being too sticky. Wrap in plastic wrap and refrigerate 2 hours. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Spoon out dough with small cookie scoop. Roll dough between hands if desired. Place on cookie sheets and bake 10-12 minutes or until edges start to brown. Remove from oven and cool. While cooling, combine icing ingredients until smooth. Add more or less powdered sugar depending on how thick you want the icing. Drizzle over cooled cookies before serving.