Baked From-Scratch
Are you a big fan of lemons? How would you love triple lemon-flavored cookie? Well, it is time to give this recipe a try. Modeled after the lemon butter cookies of the 1930s, this cookie will live up to the standards that were set decades ago.
Made from scratch, you will be able to get an amazing flavor that does not come from a box. The butter and cream cheese give these cookies their wonderful texture. Also, there is an option for gluten-free, if you are in need, making this recipe the dual threat of all cookies. Give this recipe a chance. You won’t regret it.
For the recipe of this gooey cookie goodness, click the link below:
Photo: wickedgoodkitchen.com
Ingredients:
2¼ cups (270 grams) organic all-purpose flour, such as King Arthur Flour®
2 teaspoons (about 8 grams) baking powder
1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened
½ cup (1 stick/113 grams) unsalted butter, softened
1½ cups (300 grams) granulated sugar
2 tablespoons (12 grams) freshly grated lemon zest, from 2 large lemons
1½ tablespoons (22.5 ml) freshly squeezed lemon juice
1 teaspoon (5 ml) pure vanilla extract
1/8 teaspoon (a few drops) lemon oil, such as Boyajian® -Omit for gluten-free variation.
1/8 teaspoon natural yellow gel based food coloring, such as CHEFMASTER®
1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt
1 large egg plus 1 large egg yolk (mine weighed 71 grams w/o shells)
1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies
For the recipe: Click Here
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