2 ¼ cups organic all-purpose flour, such as King Arthur Flour
2 teaspoons baking powder
1 (8-ounce) package cream cheese, such as Philadelphia, softened
½ cup ( 1 stick) unsalted butter, softened
1 ½ cups granulated sugar
2 tablespoons freshly grated lemon zest, from 2 large lemons
1 ½ tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon lemon oil, such as Boyajian
1/8 teaspoon natural yellow gel based food coloring such as Chefmaster
1 teaspoon kosher salt, or ¾ teaspoon regular table salt
1 large egg plus 1 large egg yolk
1 cup confectioners sugar, sifted, for rolling and dusting cookies.
In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream
together cream cheese and butter until well blended, creamy and smooth.
Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined,
light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk
and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky.
Cover work bowl and refrigerate at least 2 hours or overnight.
Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325 degrees F.
Line two baking sheets with parchment paper; set aside. Place confectioners sugar in a small bowl; set aside.
Measure enough dough to roll into a generous 1-inch balls, using a 1 1/3
inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a
measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
Roll dough between palms of hands to achieve a small rounded ball and the roll in confectioners sugar to lightly
coat. Place dough balls on prepared baking sheets at least 2 inches apart.
Bake in preheated oven until cookies have spread into round cookie shapes and are
puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the
centers. If they start to brown around the edges, they have baked too long. The underside
of the cookies should be only very lightly browned.
Transfer to wire rack and allow cookies to cool completely on baking sheet. Once completely cooled,
carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to
an airtight container. Repeat with remaining dough on prepared cookie sheets.
If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with
additional confectioners sugar. Serve cookies chilled or at room temperature.
I found this recipe at yummiestfoodrecipes.com
One thought on “Lemon Gooey Butter Cookies”
These are so wonderful The best lemon cookie ever