Lemon Butter Cookies

 

These cookies have a tender and light crumb that is contrasted with a super-thin soft and yet crackly sugar crust that forms during baking after rolling the dough in confectioners’ sugar.

They taste like sunshine. The result is simply a sublime buttery, light and tender-crumbed cookie sweetened just right and full of lemon flavor including an enchanting tang from cream cheese .Seductive, I tell you!
 

INGREDIENTS

  • 2 1/4 c. all-purpose flour

  • 1 1/4 tsp. baking powder

  • 3/4 tsp. kosher salt

  • 140 gms unsalted butter, room temperature

  • 1 (8-oz.) block cream cheese, softened

  • 1 1/4 c. granulated sugar

  • 2 large eggs

  • 2 tsp. finely grated lemon zest

  • 1/4 c. fresh lemon juice

  • 1 tsp. pure vanilla extract

  • 10 drops yellow food coloring

  • 3/4 c. powdered sugar

INSTRUCTIONS

  • In a medium bowl, whisk flour, baking powder, and salt.

  • In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.

  • Preheat oven to 325°C and line a baking sheet with parchment paper. Roll dough into 2" balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then re-roll in powdered sugar (do not shake off excess). Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely.

 
DessertsAmna Tabba2 Comments