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Lemon Cream Cheese Cookies



I have been making these cookies for so long that I do not remember where I originally found the recipe. The delicious lemon flavor is great anytime of the year. One of my sister’s favorite’s.

Since this recipe calls for the ribbon attachment of a cookie press they come out really thin. I guess you could roll the dough into a log and slice thinly after it has been chilled. It might be the same or who knows even better. I have never deviated from the directions. I am sure it would be great either way. It’s all about the flavor of the dough.


Lemon Cream Cheese Cookies


Cookie Dough:

  • 2 1/2 cups sifted flour
  • 1 tsp baking powder
  • 1 cup softened butter
  • 1 3-oz pkg. softened cream cheese
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp grated lemon rind
  • 1 tbsp lemon juice


  • 1 cup confectioner’s sugar
  • 2 tbsp lemon juice



  1. Heat oven to 375.
  2. Sift flour with baking powder.
  3. Mix butter with cream cheese. Add granulated sugar and mix thoroughly. Add egg, lemon rind and 1 tbsp lemon juice; mix well.
  4. Combine with flour mixture.
  5. Chill for about 1/2 hour.
  6. Force through ribbon disk in a cookie press onto an un-greased cold cookie sheet.
  7. Bake for 8 to 10 minutes until golden.
  8. Mix the confectioners sugar with 2 tbsp lemon juice.
  9. When cookies are cool dip one end of each into the glaze. (I like to use a pastry brush to spread the glaze over half of the cookie lengthwise)


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