Lemon Butter Cookies
6:35 PM
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Lemon Butter Cookies
Deliciousness made with all-natural flavoring—triple lemon! Melt-in-your-mouth Lemon Gooey Butter Cookies at their finest and from scratch. What could be better? Our recipe was reverse engineered from standard recipes for Gooey Butter Cookies calling for boxed yellow cake mix. The result is simply a sublime buttery, light and tender-crumbed cookie sweetened just right and full of lemon flavor including an enchanting tang from cream cheese.
INGREDIENTS
- 2¼ cups (270 g) unbleached all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1 (8 oz or 226 g) package cream cheese, softened
- ½ cup (1 stick or 113 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2 tablespoons (12 g) freshly grated lemon zest, from 2 large lemons
- 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
- 1 teaspoon (5 ml) pure vanilla extract
- ⅛ teaspoon (a few drops) lemon oil
- ⅛ teaspoon natural yellow gel based food coloring
- 1 teaspoon (4.8 g) fine-grain sea salt, or ¾ teaspoon (4.5 g) regular table salt
- 1 large egg plus 1 large egg yolk (mine weighed 71 g w/o shells)
- 1 cup (120 g) confectioners’ sugar, sifted, for rolling & dusting cookies
MANUAL
- In a medium bowl, whisk together flour and baking powder until well mixed. Set apart.
- the usage of an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter till nicely combined, creamy and clean. Beat in sugar, lemon zest and juice, vanilla, lemon oil, meals coloring and salt; blend until nicely mixed, mild and fluffy, scraping the bowl with a rubber spatula while essential. upload egg and egg yolk and beat in well till creamy and mild, approximately 1 to 2 mins on medium velocity.
- On low speed, step by step upload flour combination and mix till simply fully incorporated. Dough could be very sticky. cover work bowl and refrigerate at the least 2 hours or in a single day.
- in the meantime, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line baking sheets with parchment paper; set aside. vicinity confectioners’ sugar in a small bowl; set aside.
- measure sufficient dough to roll into generous 1-inch (2.five cm) balls, the usage of a 1 1/three-inch (3.3 cm) spring-loaded cookie scoop (or by using measuring a beneficiant tablespoon of dough with a measuring spoon) ensuring every scoopful is in equal amounts. this is crucial for calmly baked cookies.
- Roll dough between hands of arms to acquire a small rounded ball and then roll in confectioners’ sugar to lightly coat. vicinity dough balls on organized baking sheets as a minimum 2 inches (five cm) apart.
- Bake in preheated oven till cookies have spread into spherical cookie shapes and are puffed and crackly, approximately 14 mins. Do no longer overbake. The cookies will nevertheless be tender inside the centers. in the event that they start to brown around the edges, they have got baked too long. the bottom of the cookies have to be handiest very gently browned.
- switch baking sheet to wire rack and allow cookies to chill on baking sheet for at least 10 minutes. Then, cautiously take away cookies from baking sheet the usage of a thin steel cookie spatula and switch to twine rack to cool absolutely. as soon as absolutely cooled, switch cookies to an airtight box. Repeat with final dough on prepared cookie sheets.
- If preferred, kick back the cookies in the refrigerator in an hermetic container. before serving, dust cookies with extra confectioners’ sugar. Serve cookies chilled or at room temperature.
