| Level: | Easy |
| Total: | 47 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 12 min |
| Yield: | 42 cookies |
Ingredients
- 1 (1 pound, 1.5 ounce) package dry sugar cookie mix (recommended: Betty Crocker)
- 4 ounces cream cheese, softened
- 1 to 1 1/4 cups all-purpose flour
- 1/2 to 3/4 teaspoon lemon extract
- 2 eggs
- 1 tablespoon grated lemon zest
- Flour, for dusting work surface
- Powdered sugar, for garnishing
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer, combine the sugar cookie mix and cream cheese. Add the flour in 3 parts. Add eggs and lemon extract, and mix until just incorporated. Fold in the in lemon zest.
- On lightly floured surface, roll out dough to a 12 by 14-inch rectangle. Using a fluted pastry cutter, cut dough into 2-inch squares.
- Place cutouts 1-inch apart on ungreased cookie sheet. Freeze 10 minutes. Bake for 10 to 12 minutes, until bottoms are golden brown and tops are set. Cool completely on cooling rack. Dust with powdered sugar.
Nutrition Facts
| Serving Size | 1 of 42 servings |
| Calories | 29 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 15 mg |
Reviews
the recipe and used 6 oz. cream cheese instead of 4 oz. Even with more cream cheese added, the cookies came out dry. I chilled the dough to avoid having to use too much flour. These cookies are really hard to roll out and cut into squares without the addition of flour. I probably used 1 cup extra flour to get it to roll out! I also used the zest of 5 lemons (about 2 TBS). They were bland! I thought they could use more sugar. I made a lemon glaze to drizzle on top to make them a little more edible. Despite the less than average reviews, a friend of mine recommended this recipe. Her and I need to have a talk LOL
i love this recpie so much i made it for my family ruion
This recipe is perfect for tea cakes and the lemon is the right amount. Too sweet and it ruins the combination with the savory.
I read a lot of the prior reviews about “flavorless”, “dry” and “hard” and made the following changes with decent results:
1. Used the low-end of the flour requirement
2. Upped the lemon zest to 2 full tsp (tho think it STILL could have easily used more). Upped the extract a 1/4 tsp too.
3. Refrigerated the dough for an hour wrapped tightly in plastic wrap. Helped a lot with forming/rolling
4. Rolled them slightly thicker than suggested, then the squares into triangles (making smaller, but thicker cookies)
5. Dusted with pwd. sugar both before and after cooking
The only thing I couldn’t get beyond was the dryness factor, but they were indeed much more tender and a bit more flavorful this way.
Sent these on a tray for my momma to take to work and everyone loved them.
Not light and tasty at all.
The squares are lot dryer than I expected. My hubby said he almost broke a tooth on one but he was just kidding! Really they weren’t hard or anythign just really dry
Not what we were hoping for.
And they found them dry? And artificial tasting? Like lemon pledge? And they didn’t want anymore? And we threw them out???
I made these tonight and they were lemony no tasteless. Not dry either?