Buttery Lemon Cookies

Makes 2 dozen cookies

Cooking + Prep Time: 45 minutes + 2 hours chilling time

These tasty cookies are perfectly balanced between tart and sweet. They’re
easy enough to make any day more special.


2 1/4 cups of flour, all-purpose
3/4 tsp. of salt, kosher
1 1/4 tsp. of baking powder, pure
10 tbsp. of softened butter, unsalted
1 x 8-ounce softened block of cream cheese, light
1 1/4 cup of sugar, granulated
2 eggs, large
2 tsp. of lemon zest, grated finely
1/4 cup of lemon juice, fresh
1 tsp. of vanilla extract, pure
10 drops of food coloring, yellow
3/4 cup of sugar, powdered


1. In medium mixing bowl, whisk together the flour, salt and baking powder.
2. Use hand mixer in large sized bowl to beat cream cheese and butter with
the sugar till fluffy and light, two minutes or so. Beat in the lemon juice, zest,
eggs, food coloring and vanilla. Beat in the dry ingredients till barely
combined. Cover the bowl using cling wrap. Place in refrigerator till dough is
firm, two hours or longer. Overnight is fine.
3. Preheat the oven to 325F. Line a cookie sheet with baking paper. Roll the
dough in two-inch balls and roll them in the powdered sugar. Allow to sit for
a couple minutes so they can absorb the sugar. Then roll again in the
powdered sugar and leave any excess on the cookie balls.
4. Place the balls two inches apart on your cookie sheet. Bake at 325F till
cookies are crackling and set but still a bit soft in the middle, about 18-20
minutes. Transfer the cookies to wire rack. Allow them to completely cool
and serve.

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