Print Recipe

Cream Cheese Lemon Cookies

Categories: Cookies

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These cream cheese lemon cookies will melt in your mouth, and disappear from your cookie jar quickly! For added lemon flavor, make these into thumbprint cookies and top with our instant lemon curd.


  • 1/2 c. shortening
  • 1/2 c. sugar
  • 1 egg beaten
  • 4 oz. cream cheese
  • 2 c. all-purpose flour
  • 1 tsp. Rumford Baking Powder
  • 1/4 tsp. salt
  • 1 tsp. lemon juice
  • 1 tsp. lemon zest


Preheat oven to 350 degree F. and grease 2 cookie sheets.

Cream shortening; add sugar gradually, creaming until light and fluffy. Add cream cheese and half the egg, and blend well.

Sift flour, Rumford Baking Powder, and salt together. Add to creamed mixture, mixing well.

Shape in roll, wrap in waxed paper and chill in refrigerator.

Drop cookie dough by the teaspoonful on greased cookie sheets, brush with remaining egg and allow to dry. If you are making thumbprints, use your thumb to make an indent in the top of each cookie. Bake in 350 degree F. for 10-15 minutes. The bottoms of cookies should be slightly browned when done. Top with lemon curd if you made the thumbprints.