Lemon Butter Cookies
Baked Goods, Cookies
Ingredients
2 1/4 c. all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. kosher salt
10 tbsp. butter, softened
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
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 the eggs, lemon zest and juice, vanilla, and food coloring.
Beat in dry ingredients until just combined.
Cover the 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 the 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 the balls about 2" apart on a prepared baking sheet and bake until the cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes.
Transfer to a cooling rack and let cool completely.