from the kitchen of: Kathy Scott

Cream Cheese Cookies


1 cup butter, softened

1 3-ounce package cream cheese. Softened

1/2 cup sugar

1 tablespoon grated lemon zest

2 cups flour


In a large bowl, cream the butter and cream cheese with sugar until light and fluffy. Add the lemon zest.

Gradually stir in the flour. Cover and refrigerate two hours or until the dough is firm.

Preheat the oven to 375° F. Shape the chilled dough into 1-inch balls. Place them 2 inches apart on an ungreased cookie sheet. Dip a cookie stamp into the sugar and flatten the balls with the stamp until about 1/2-inch thick.

Bake them 7 to 9 minutes or until the edges are firm. Cool them before packing. This recipe makes 5 dozen cookies that are easy to pack, wrap and give as gifts.

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