Ingredients: |
Ingredients: For the Cookies:
2 cups (9 ounces) all-purpose flour
1 teaspoon baking powder
8 tablespoons (4 ounces) salted butter, softened
4 ounces cream cheese, room temperature
1 1/4 cups granulated sugar, more as needed
1 large egg
1 tablespoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon extract
For the Icing:
1 1/2 cups confectioners' sugar
2 to 3 teaspoons finely grated lemon zest, more for garnish
3 tablespoons freshly squeezed lemon juice
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Directions: |
Directions:Position a rack in the upper and lower third of the oven and heat to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a medium bowl, combine the flour and baking powder. Set aside.
In a large bowl with an electric mixer, beat the butter and cream cheese until light, about 1 minute. Alternatively, use a stand mixer fitted with the paddle attachment.
Add the sugar and beat until light and fluffy, about 3 minutes.
Beat in the egg and the lemon zest.
Stir in the flour mixture, the lemon juice, and lemon extract. Beat until well blended.
Using a small cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheets about 1 1/2-inches apart.
Coat the bottom of a glass with sugar and flatten each cookie mound slightly.
Bake until lightly golden around the edges, 10 to 12 minutes.
While the cookies are baking, make the icing. In a medium bowl, combine the confectioners' sugar, lemon zest to taste, and lemon juice. Stir until well blended.
Place the cookies on racks over rimmed baking sheets to cool slightly. Drizzle each cookie with a scant teaspoon of icing. Garnish with additional lemon zest, if desired. Serve once the icing hardens. |
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