Ingredients
- 2 1/4 c. 2 1/4 c. all-purpose flour
- 1 1/4 tsp. 1 1/4 tsp. baking powder
- 3/4 tsp. 3/4 tsp. kosher salt
- 10 tbsp. 10 tbsp. unsalted butter, room temperature
- 1 (8oz.) block 1 (8oz.) block cream cheese, softened
- 1 1/4 c. 1 1/4 c. granulated sugar
- 2 large 2 large eggs
- 2 tsp. 2 tsp. finely grated lemon zest
- 1/4 c. 1/4 c. fresh lemon juice
- 1 tsp. 1 tsp. pure vanilla extract
- 10 drops 10 drops yellow food coloring
- 3/4 c. 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. If the dough warms as you are baking the cookies, put them back in the refrigerator.
Preheat oven to 325° and line a baking sheet with parchment paper. Use the purple scoop. Scoop out the dough, drop and roll in granulated sugar, then roll in powdered sugar. Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 15 minutes. They don't spread much, but if the dough is too warm, they will spread a little. Transfer to a cooling rack and let cool completely.