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Lemon Cookies #SundaySupper

Hi Everyone,

Happy Mother’s Day to you!  Today for #SundaySupper we are celebrating Mom!!  As some of you know my Mom lives in North Carolina and I wish we were celebrating it together.  But I guess we will be talking on the phone.  I have to tell you my Mom is one of a kind.  She is more than a Mom to me, but a best friend.  Growing up we were like buddies.  As a young adult, I always had to be in bed by 9am, but every Thursday night at 10pm, my Mom would have Valevetta Cheese and Salsa all ready to go so we could  watch Knotts Landing together, kind of weird, but it was our thing!  🙂  My Mom was is also one of those people everyone, at any age loves!  She is friendly, outgoing and I noticed she can be a real talker.  My Mom is a Nanny and let me tell you the kids love her.  I do miss my Mom very much and I am hoping one day soon I will be able to visit her.  It’s horrible how time goes by so fast, that the next thing you know the year is over with.  I just wanted to wish my Mom a very Happy Mother’s Day!!  I love you!!

To celebrate Mother’s Day I made a nice light cookie that would be perfect for a Mother’s Day brunch it is my Lemon Cookies! The cookies are tender, soft and have the perfect amount of lemon. Little Jenny said they tasted like Panera Bread’s shortbread cookies and at work I got oh my gosh these are so good! The ladies at work were so happy that they are only 54 calories! Not to shabby for a cookie!!

These cookies are made with cream cheese that makes them light and fluffy. I used freshly squeezed lemon and lemon zest to give them the perfect lemon flavor. Plus these cookies are a breeze to make!! Just note when you make these the batter is a tad sticky!! But the batter tastes good, but don’t tell anyone I had any! 🙂

Lemon Cookies
Prep time
Cook time
Total time
A light, fluffy, low calorie lemon flavored cookie made with cream cheese.
Serves: 48
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 6 tbsp. butter unsalted (room temperature)
  • 4 oz cream cheese, reduced fat
  • 1 cup sugar
  • 1 egg
  • ½ tsp. vanilla extract
  • ¼ cup lemon juice, freshly squeezed
  • 1 tsp. lemon zest
  1. Preheat oven to 350 degrees
  2. Line two baking sheets with parchment paper or Silpat; set a side.
  3. In a medium bowl add flour, whole wheat pastry flour, salt, baking soda and baking powder, mix until combined; set aside.
  4. In a large bowl, beat butter, cream cheese and sugar until light and fluffy. Add egg and vanilla extract and beat until combined. Add lemon juice and lemon zest until combined. Add flour mixture just until incorporated. Note: The dough will be sticky.
  5. Drop about a teaspoon size of batter on to prepared cookie sheets, abut 2" apart.
  6. Bake in oven for 8 - 10 minutes until bottom of cookie lightly brown. Let the cookies rest on baking sheet for two minutes, then let them cool completely on a cooling rack.
Calories per cookie: 54, Fat: 2, Cholesterol: 9, Sodium: 51, Potassium: 6, Carbs: 8, Fiber: .04, Sugar: 4.4, Protein: 1
Nutrition Information
Serving size: 1 cookie

I want to thank Liz from That Skinny Chick Can Bake for hosting this week! A great foodie friend and a great Mom!

I hope all of you Mom’s out there have a wonderful day! This is your special day, so make sure you relax and enjoy yourself. Oh and also check out the other #SundaySupper Mother’s Day Recipes.

Have a super wonderful day!



Mother’s Day Breakfast:

Mother’s Day Appetizers, Soups and Salads:

Mother’s Day Main Dishes:

Mother’s Day Desserts:


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