Lemon Cream Cheese Cookies Recipe

5 / 5 (1 review)


Try these delicious lemon cream cheese cookies with essential oil!

These cookies are yummy – nice and soft on the inside with a light lemon flavor. All of the lemon flavor is from essential oil!


You want the butter to be softened to about room temperature, but not melted. I let the cream cheese sit out with the butter too. Might as well! It only makes the mixing even easier. 🙂 (Keep the cream cheese covered with plastic wrap or something so it doesn’t dry out.)


There it is – all of the lemon flavor packed into mere drops of oil. It gives a nice, light lemon flavor, but not too lemony. You can add a few more drops for more lemon, if you want, but don’t add too many more! FYI – If you taste the raw cookie dough to try to gauge the flavor, you will want to remember that raw dough tastes stronger than the baked cookie will.

Lemon Essential Oil

Did you know that lemon essential oil is from the rind of the lemon? This makes the oil quite a bit different from lemon juice. The scientific composition of each is different and the oil is more concentrated too. Lemon essential oil enhances flavor and it is also very easy to store and keep on hand for future recipes, plus it has many other uses…

  • Cleanse and purify the air and surfaces
  • Naturally cleanse the body and aid in digestion
  • Support healthy respiratory function
  • Promote a positive mood

There are lots of ways to use lemon essential oil! If you want to learn more about the essential oils we use and recommend, email us at seekingwellness at fabulesslyfrugal dot com or text us at 208-907-OILS.


If you don’t have a cookie scoop yet, I highly recommend getting one. Easy peasy. Just drop the dough onto a baking sheet – 1 dozen on 1 pan. Bake until the edges are set – about 9 to 10 minutes.


This recipe is from Oh Sweet Basil.

Would you like to see more of our recipes?
Subscribe to our weekly recipe email.


Lemon Cream Cheese Cookies Recipe

5 / 5 (1 review)
Serves: 6-8 servings


  • 2 pounds boneless skinless chicken breasts
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 3/4 teaspoon onion powder
  • Honey Balsamic Sauce

  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons ketchup
  • 2 teaspoons minced garlic


  1. I prefer grilled chicken kebabs, but you can use this recipe for whole chicken breasts and even bake or broil it in the oven, if desired. (See blog post for more details.)
  2. Cut chicken into 1-inch cubes. In a gallon-size resealable bag, combine the chicken pieces, olive oil, kosher salt, pepper, paprika, and onion powder. Seal bag and massage seasonings into the chicken until all pieces are coated.
  3. In a small bowl, whisk together honey, balsamic vinegar, ketchup, and garlic. Pour half of the sauce into the bag. Place the bag of chicken in the refrigerator and let marinate for at least 30 minutes or up to two hours. (Cover and refrigerate the other half of the sauce for later.)
  4. Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.
  5. Thread the chicken pieces onto skewers, so they are just barely touching each other. Roll or fold pieces, if needed, to maintain 1-inch cubes.
  6. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, for a total of about 8 minutes, until cooked through. Remove from grill. Brush the remaining sauce over the chicken before serving.