Recipe by: Crys Vaughn @CrysKitchen
½ Cup Unsalted Butter * room temperature
3 oz. Regular Cream Cheese * room temperature
1½ Cups Confectioner’s Sugar
½ tsp Baking Powder
1 Egg * room temperature
½ tsp Pure Vanilla Extract
½ tsp Pure Lemon Extract
1¾ Cups All – Purpose Flour
Now Let's Bake
Heat oven to 375 degrees and line cookie sheets with parchment paper.
Cream butter and cream cheese in mixer bowl. Slowly add sugar and beat until fluffy.
Beat in egg, vanilla and lemon extract
Add flour, baking powder Mix until flour is combined. DO NOT OVER MIX
Chill dough for at least 1 hour.
Using at least 2 Tablespoons for each cookie
Shape into 1 inch balls
Place on lined cookie sheet, spacing them about 1½ inches apart.
Slightly flattening the dough balls with the back of measuring spoon or palm of hand before baking.
Bake for 8-10 minutes, or until the edges become slightly golden brown. They should look slightly under-baked (otherwise they won’t be chewy).
Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
Sprinkle with powdered sugar once cooled, optional
Cookies can be stored in an airtight container for 3-5 days. or freeze up to 3 months!
Let's Eat, 🖤Crys Find more recipe on Instagram @Crys_Kitchen