Lemon Straws

Lemon Straws

These cream cheese and citrus cookies are a Southern favorite.


5 dozen (2-inch) cookies


  • 2 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup Domino® Granulated Sugar
  • 1 large egg
  • 1/2 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • Domino® Confectioners Sugar for dusting


In a large bowl, sift flour and baking powder; set aside.

In a mixing bowl, cream together butter and cream cheese. Add sugar; mix until fluffy. Add egg, lemon zest and lemon juice on low speed; combine well.

Add flour mixture, 1 cup at a time, on low speed. If the mixture seems sticky, add additional flour, 1 teaspoon at a time. The dough should be soft, but not sticky.

Chill dough in refrigerator for 10 to 20 minutes.

Preheat oven to 350°F. Prepare ungreased cookie sheet.

Fill a pastry bag fitted with a 1/2-inch star tip with the cookie dough. Pipe cookie straws out onto prepared cookie sheet. Space straws approximately 3 inches apart, allowing for any spreading while baking.

Bake 15 minutes. Using a spatula, slide cookie straws onto wire racks to cool. Once cooled, dust with confectioners' sugar.

Store in an airtight container for up to 1 week.