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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Cream Cheese Lemon Cookies Recipe

Welcome Spring into your home with these delicious lemon cookies. Lemon and cream cheese combine for a wonderful cookie dough. Serve with pink lemonade for a truly special after-school snack!

  • Yield:50 cookies

  • Level of Difficulty:Easy

  • Cook Time:30 Minutes

  • Prep Time:30 Minutes


  • 1 cup

    butter, room temp

  • 3 ounces

    cream cheese, room temp

  • 1 cup


  • 1


  • 8-10 drops

    yellow food coloring

  • 1 tablespoon

    lemon extract

  • 2 teaspoons

    lemon peel powder

  • 1 teaspoon

    baking powder

  • 2 1/2 cups


  • 1 cup

    confectioner’s sugar

  • 1-2 tablespoons



Take the butter and cream cheese out to bring to room temperature.

Add the butter and cream cheese to a large bowl, or stand mixer. Cream together with the sugar. Add the egg and food coloring.

Pour in the lemon extract, lemon peel powder, and baking powder. Finally add in the flour, a little at a time.

Chill the dough in the freezer for at least 20 minutes. The firmer dough will be much easier to work with.

Spoon 2 teaspoon-full drops of dough on to parchment paper-covered cookie sheets. Bake at 375-degrees for 8-10 minutes, or until the edges are slightly golden. Continue with the rest of the dough. Cool completely before icing.

Add the confectioner’s sugar to a small bowl. Add one tablespoon of milk and stir with a fork to combine. Add the second tablespoon of milk a little at a time, stirring as you go. Stop adding it when you reach the consistency you want, it should be thick but still dripping from the spoon, similar to the consistency of honey. Drizzle over the cookies. Eat and enjoy!

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