Lemony Cream Cheese Cookies
1 cup all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking powder
1 cup (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
Powdered sugar, for dusting
Preheat oven to 350°F.
In a medium bowl, sift together flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add sugar, gradually, and mix until light and fluffy, scraping down the sides of the bowl as needed. Add zest, vanilla, and egg. Beat to combine. On low speed, add dry ingredients and mix until just combined. Do not overmix. If batter seems loose or warm, chill in the refrigerator until firm.
Drop by tablespoonfuls onto parchment-lined baking sheets, spacing 2-inches apart. Use a small ice cream scooper for uniform cookies and ease.
Bake for 12-15 minutes, rotating halfway through, until barely golden on the bottom. Do not overbake! Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool. Dust with powdered sugar. These cookies are best eaten the same day that they are baked.