Lemon Butter Cookies

By Meisje

Ingredients

• 2 1/4 2 1/4 1/4 c. all-purpose flour
• 1 1/4 1 1/4 1/4 tsp. baking powder
• 3/4 3/4 3/4 tsp. kosher salt
• 10 10 10 tbsp. unsalted butter, room temperature
• 1 1 block 1 (8-oz.) block cream cheese, softened
• 1 1/4 1 1/4 1/4 c. granulated sugar
• 2 2 2 large eggs
• 2 2 2 tsp. finely grated lemon zest
• 1/4 1/4 1/4 c. fresh lemon juice
• 1 1 1 tsp. pure vanilla extract
• 10 10 10 drops yellow food coloring
• 3/4 3/4 3/4 c. powdered sugar

Preparation

Step 1

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° 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 reroll 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.