This recipe comes from my Farmer’s Journal Country Cookbook. I didn’t do much modification to it. Add a little lemon extract and extra cream cheese, that’s about it. Enjoy!

Cream Cheese Drop Cookies

• 3/4 cup unsalted butter, at room temp
• 4 oz cream cheese, at room temp
• 2 cups sifted powdered sugar, divided
• 1 tbsp lemon juice, zest of 1 lemon
• 1 tsp real vanilla
• 1/2 tsp lemon extract
• 2 cup sifted cake flour*

Directions:

On medium speed in a stand mixer, with the paddle attachment, cream the butter and cream cheese until smooth. Turn down to low and slowly add in 1 cup of powdered sugar and beat until smooth again. Combine the lemon juice, vanilla, and lemon extract. Slowly add it into the butter/cream cheese mixture. Once it’s smooth again, slowly add in the flour and lemon zest.

Of note here, cake flour is different from other types of flour and you can’t substitute. Cake flour has a lower protein content. You can make your own with all-purpose flour and either arrowroot or corn starch.

Once it’s all combined drop about a teaspoon of dough, roughly 2″ apart, on a parchment-lined cookie sheet. Bake for 25 minutes or until set. These won’t look done but they will be. You don’t want them brown. While still hot roll in the remaining powdered sugar and allow to cool.