Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (softened (1 stick))
  • 4 ounces cream cheese (softened)
  • 1 1/2 cups powdered sugar
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 2 teaspoons pure lemon extract
  • 1 tablespoon fresh lemon zest (about 1 lemon)
  • pinch kosher salt
  • 1 3/4 cup all-purpose flour
  • yellow food coloring (optional)
  • 1/4 cup granulated sugar

Instruction

  • In a large bowl with a hand or stand mixer, cream together the butter and cream cheese until smooth, one minute. Add the powdered sugar a little at a time until fully mixed, scrape down the sides as needed.
  • Add in the egg, baking powder, vanilla, lemon extract, lemon zest, and salt. Mix to combine. Slowly add in the flour a little at a time until fully incorporated, scrape down the sides as needed. Add food coloring to the color you would like to achieve (they will slightly darken in color while the dough rests, keep that in mind), optional. Cover with plastic wrap, place in the fridge for one hour to rest.
  • Preheat oven to 350 degrees. Place granulated sugar in a small bowl. Roll cookie dough into 1 tablespoon sized balls, the dough will be sticky*. Roll into the sugar and place on a parchment lined sheet tray 2 inches apart.
  • Bake** for 8-9 minutes until the cookies are just set. You know they are ready when they puff up and when touched they hold their shape but are still slightly soft, and the bottoms will be very lightly golden brown (however, you won't be able to tell until you pick them up). Let cool on the sheet tray for 10 minutes, transfer cookies to sit on a wired rack directly to cool completely.