Ingredients:
- 2¼ cups (270 grams) organic all-purpose flour (e.g., King Arthur Flour)
- 2 teaspoons (8 grams) baking powder
- 1 (8-ounce/226-gram) package cream cheese (e.g., 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 lemon oil (optional, e.g., Boyajian)
- 1/8 teaspoon natural yellow gel-based food coloring (e.g., CHEFMASTER)
- 1 teaspoon (5 grams) kosher salt or ¾ teaspoon table salt
- 1 large egg + 1 large egg yolk (approx. 71 grams without shells)
- 1 cup (120 grams) confectioners’ sugar, sifted (for rolling & dusting)
Preparation:
In a medium bowl, whisk together flour and baking powder until well combined. Set aside. Using an electric stand mixer with a paddle attachment or a handheld mixer, cream together cream cheese and butter until smooth and creamy. Add sugar, lemon zest, lemon juice, vanilla extract, lemon oil, food coloring, and salt; mix until light and fluffy. Beat in the egg and egg yolk until fully incorporated. Gradually add the flour mixture on low speed until just combined. The dough will be sticky. Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper. Place confectioners’ sugar in a small bowl. Scoop the dough into 1-inch balls using a cookie scoop or tablespoon, roll into balls, and coat lightly in confectioners’ sugar. Place on baking sheets 2 inches apart. Bake for 14 minutes until puffed and crackly. Avoid overbaking. Cool completely on the baking sheet before transferring to an airtight container. Dust with extra confectioners’ sugar before serving. Enjoy chilled or at room temperature!
