Cream Cheese Condensed Milk Lemon Cookies


You may have noticed that I love to come up with recipes where you don’t need a lot of ingredients. It seems like if you can throw a recipe together from whatever you have laying around in your pantry, that’s the one I would go for.

Except that doesn’t always work for everybody. Yeah, put that mayo away. Relax. Maybe follow a recipe for a change.


This, however, is exactly how I came up with these little pillows of heaven. I posted a similar recipe before, but this time I pushed it even further. I switched all of the butter for cream cheese and opted for lemon extract in place of any add-ins. That was just to stay in the spirit of throwing-things-together-out-of-nothing. If you’d rather add some chopped chocolate, be my guest. You can also go for a different extract, if you don’t want the lemony taste.


Look how light and pretty.


Cream Cheese Condensed Milk Lemon Cookies


  • 2 oz cream cheese
  • 14 ounces (400g) sweetened condensed milk
  • 2 ½ cups all purpose flour
  • 1½ teaspoons baking powder
  • 2 tablespoons lemon extract (or any other extract you’d rather use)


  1. Preheat the oven to 350F.
  2. Mix cream cheese with condensed milk.
  3. Add flour, baking powder, lemon extract and mix until the dough comes together.
  4. Drop tablespoonfuls of the dough on a prepared baking sheet.
  5. Bake for 8-10 minutes, until the cookies are set.


  • 50 gram serka mascarpone
  • 400 gram słodzonego mleka skondensowanego
  • 2 ½ szklanki mąki
  • 1 ½ łyżeczki proszku do pieczenia
  • 2 łyżki ekstraktu cytrynowego


  1. Rozgrzej piekarnik do 170°C.
  2. Zmieszaj serek mascarpone z mlekiem skondensowanym.
  3. Dodaj mąkę, proszek do pieczenia, ekstrakt cytrynowy, i wymieszaj aż ciasto się połączy.
  4. Pełne łyżki ciasta układaj na blaszce do pieczenia.
  5. Piecz przez 8-10 minut.

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