What says summer better than a lemon cookie?? This one is top notch. Melts in your mouth and gives you that punch of tartness! YUM!

INGREDIENTS
1/2 cup salted butter, softened
1 package (8 oz) cream cheese, softened
1 1/2 tsp fresh lemon zest
1 1/2 cups sugar
1 large egg, room temperature
1 tsp vanilla extract
2 tsp fresh lemon juice
2 1/4 cups all-purpose flour
1 cup confectioners sugar (divided)
3 tsp baking powder

INSTRUCTIONS
Preheat oven to 350°F.

In a large bowl beat butter, cream cheese, lemon zest, and sugar until blended.

Add in egg, vanilla, and lemon juice.

Add in flour, baking powder, and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture.

Using a cookie scoop, scoop dough and then roll in the remaining 1/2 cup of confectioners sugar. Place on parchment paper-lined baking sheets.

Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes cooling on the pan (they will be soft!), place on cooling racks to cool completely.

For ALL my Cookin With Brook recipes, click here!

I baked these in my new Advantium Oven from  Gerrit’s Appliance Go check out this Advantium Oven! I LOVE THIS THING! Not only does it do microwave and convection cooking, there’s also a setting for SPEED COOK! Your regular dishes are done in HALF the time!

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