Lemon Gooey Butter Cookies

I was in a mission one day, I was in a relentless search for the best butter cookies. I know I know... mission really? for butter cookies? it's probably the easiest thing to find (and to make) but that's exactly the challenge. Butter cookies are just awesome no matter what. But what really caught my attention is the one ingredient in this particular recipe by Wicked Good Kitchen --- cream cheese!!!!! If you continue to follow me ( grateful), you'll discover my love for cream cheese and purple--- yes anything purple! Going back to my point, this is my first ever butter cookies that has cream cheese in it and it didnt disappoint me. I hope you like it! The lemon zest added a little glam ;)

Ingredients:

2 1/4 c (270 grams) all purpose flour

2 tsp (8 grams) baking powder

1 (8-ounce/226 grams) cream cheese

1/2 cup (1 stick/113 grams) unsalted butter, softened

1 1/2 cups (300 grams) granulated sugar

1 tbsp (15 ml) vanilla extract

3/4 tsp table salt

1 large egg plus 1 large egg yolk

1 cup (120 grams) confectioners' sugar, sifted, for rolling and dusting cookies

1 tbsp lemon zest

Directions:

In a medium bowl, whisk together flour and baking powder until well blended. Set aside.

Using an electric mixer, with the paddle attachment, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, vanilla, salt; mix until well combined and light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1-2 minutes on medium speed.

On low speed, gradually add flour mixture and mix until just fully incorporated. Add lemon zest. Dough will be sticky. Cover work bowl and refrigerate at least 2 hours or overnight.

Meanwhile, arrange oven rack in a lower third of oven and preheat to 325 degrees fahrenheit. Line two baking sheets with parchment paper, set aside. Place confectioners' sugar in a small bowl; set aside.

Measure enough dough to roll into generous 1-inch balls. Roll dough between palms of hands to achieve a small rounded ball and roll in confectioners' sugar to lightly coat. This is important for evenly baked cookies. Place dough balls on prepared baking sheets at least 2 inches apart.

Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown on the edges, they have baked too long.

Transfer to wre rack and allow cookies to cool completely on baking sheet. Once completely cooled, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container.

Enjoy!!!!