Ingredients:

• ½ cup unsalted butter, room temperature
• 1 (8-ounce) package of cream cheese, room temperature
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 ½ cups granulated sugar
• 2 eggs, room temperature
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 cup powdered sugar, divided
• 3 teaspoons baking powder
• ½ teaspoon salt

Directions: (Before you start, note that this receipt requires the dough to be refrigerated 30 mins. before baking)

1. In a large bowl, cream together the butter, cream cheese, lemon zest, and lemon juice. Add the sugar and mix until creamy.
2. Add the eggs, lemon extract, and vanilla extract, and mix until light and fluffy.
3. In a separate bowl, combine the flour, ½ cup of powdered sugar, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Once the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper.
5. Scoop 1-2 tablespoons of cookie dough at a time, forming a ball. Drop each ball into the remaining ½ cup of powdered sugar (you can add more powdered sugar as needed ½ cup is never enough for me.) Roll the dough ball around in the powdered sugar until it is well coated.
6. Place the cookie balls on the baking sheet with room to spread, and bake for 11 to 13 minutes. Allow the cookies to cool on a wire rack before serving.

PERSONAL NOTES:

• You can put the dough back in the fridge in between bakes to keep it cold
• Dust more powdered sugar on top of the cookies after they come out of the oven if they don’t have that snowy look or if you prefer more sugar on top (all my taste testers preferred more sugar)
• Give them some time to cool before you attempt to move them to a cooling rack or they’ll fall apart

Recipe originate from https://efilres.com/lemon-gooey-butter-cookies-best-ever/