Ingredients
- ½ cup unsalted butter, at room temperature
- 1 (8-ounce) package cream cheese, at room temperature
- 1 teaspoon fresh lemon zest (from about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar, divided
Instructions
1. Cream the Wet Ingredients
In a large mixing bowl, combine the butter, cream cheese, lemon zest, and lemon juice. Use a hand mixer or stand mixer on medium speed to blend until smooth and creamy—about 2–3 minutes.
Next, add the granulated sugar and continue mixing until the mixture is light and fluffy. This usually takes another 1–2 minutes. Add in the eggs one at a time, beating well after each addition. Then mix in the lemon extract and vanilla extract until everything is fully incorporated.
2. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, ½ cup of the powdered sugar, baking powder, and salt. Mixing the dry ingredients separately helps distribute the baking powder evenly, so you get consistent rise and texture.
3. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Use a spoon or spatula to fold them together in small batches. Mix just until combined—overmixing can make the cookies tough. The dough should be thick and slightly sticky.
4. Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step firms up the dough, making it easier to handle and helping the cookies keep their shape in the oven.
5. Preheat and Prepare for Baking
While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
6. Form and Coat the Cookies
Scoop about 2 tablespoons of dough and roll it into a ball using your hands. Roll each ball in the remaining powdered sugar until fully coated. This gives the cookies their classic crinkled, snow-dusted look.
7. Bake
Place the dough balls on your prepared baking sheet, spacing them about 2 inches apart. Bake for 11 to 13 minutes, or until the edges are just starting to turn golden. The centers should still look slightly soft—this is key to that gooey texture.
8. Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without overbaking. Once cool, they’re ready to enjoy.
Notes
- Room Temperature Ingredients: Let your butter, cream cheese, and eggs sit out for about 30 minutes before using. This helps them mix more evenly and results in a smoother dough.
- Don’t Skip the Chill: Cold dough spreads more slowly in the oven, giving your cookies that perfect soft middle and crackled top.
- Too Sticky to Roll? Lightly flour your hands or chill the dough a bit longer. A small cookie scoop can also make portioning easier.
- Even Baking: If your cookies aren’t browning evenly, rotate the baking sheet halfway through baking.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container—it helps maintain moisture.
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 13 minutes