Lemon Cream Cheese Cookies

• Vegetarian

• Produce

  • 1 Lemon, Zest of
  • 1 1/2 tsp Lemon, zest

• Refrigerated

  • 1 Egg + 1 egg yolk

• Condiments

  • 7 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 3/4 cups Granulated sugar
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 8 oz Cream cheese, Plain

• Liquids

  • 1 tsp Water

Found on stuckonsweet.com

Description

Ingredients

• 2¼ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, room temperature
• 1¾ cups granulated sugar
• 1 egg + 1 egg yolk
• 8 ounces plain cream cheese
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 2 cups powdered sugar
• 4 tablespoons fresh lemon juice
• 1 teaspoons vanilla
• 1½ teaspoons lemon zest
• 1-2 teaspoons water

Directions

• Preheat oven to 375 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
• In a bowl mix flour, baking powder, and salt; set aside
• In a stand alone mixer fitted with a paddle attachment, cream butter, sugar and cream cheese. Add eggs, vanilla, lemon juice and lemon zest. Mix, scraping down the sides of the bowl as necessary.
• Add flour mixture a little at a time until incorporated. Dough will be sticky.
• Measure 1½ tablespoons of dough and drop on cookie sheet. Bake for 16 minutes. Cookies will be puffy. Cool completely on a cooling rack.
• To make the glaze, whisk all ingredients in a bowl, except water. If glaze seems too thick, add a little water. Drizzle on top of cooled cookies and let sit until glaze sets.