Instructions
In a large mixing bowl, beat butter, cream cheese, and granulated sugar until creamy, about 3 minutes.
Add in eggs and lemon extract, beat until fluffy. Add lemon zest.
Mix in flour, salt, and baking powder until well combined.
Cover bowl with plastic wrap and refrigerate for 30 minutes.
Once chilled, line a baking sheet with parchment paper. Preheat oven to 350 degrees F.
Scoop out cookie dough with a 2 Tbsp scoop. If your hands are sticky, dip them in the powdered sugar first. Drop cookie dough into powdered sugar and roll in sugar until generously coated.
Place on baking sheet and bake for 11-13 minutes. Remove and cool completely on wire rack.
Enjoy.
Notes
First, make sure you chill the dough. This helps solidify the butter to a chilled state, which allows the cookies to stay fluffed and thick. You don’t want flat butter cookies!
Store these cookies at room temperature in an airtight container. This will keep them soft and fresh for about a week!
You can freeze gooey lemon butter cookies by letting them cool completely, then transferring them to an airtight container that is safe for the freezer (or ziploc freezer bags).
Dip your fingers in powdered sugar before working with the dough. This keeps the dough from getting stuck to your hands as you go.
Line the baking sheet with parchment paper for easy cookie removal and clean up.
See blog post for more recipe tips and tricks.
Easy Instructions
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