Makes 24 cookies
These cookies are soft & chewy- not too sweet either!
INGREDIENTS
2 1/4 c. all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. salt
10 tbsp. unsalted butter, room temperature
1 (8-oz.) block cream cheese, softened
1 1/4 c. granulated sugar
2 large eggs
3 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
1 tsp. pure vanilla extract
powdered sugar for dusting
DIRECTIONS
- 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. 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. 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; dust with powdered sugar.
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