Ingredients:

  • 1/2 cup unsalted butter, softened
  • 4 oz full-fat cream cheese, brick style
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup powdered sugar, sifted
  • 2.5 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions:

  1. Zest the lemons directly into the granulated sugar. Use your fingers to rub the zest into the sugar until the mixture is fragrant and resembles wet sand.
  2. Add the softened butter and cream cheese to the citrus sugar. Beat using an electric mixer on medium-high speed for approximately 2 minutes until pale and aerated.
  3. Incorporate the egg, vanilla extract, and 1 tablespoon of lemon juice, mixing until just combined.
  4. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
  5. Cover the dough and refrigerate for 1 hour to control the spread and develop the chewy texture.
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Using a 1.5 tablespoon scoop, portion the dough into balls and place them on the sheets. Bake for 12 minutes until the edges are set. (Note: The article implies a longer resting/baking time of 72 minutes, but only specifies 12 minutes of baking here. The cookTime has been adjusted to reflect the article's total resting/baking time.)
  8. While cookies cool, whisk together the powdered sugar and remaining lemon juice. Drizzle the glaze over the cooled cookies and garnish with zest.