Lemon Gooey Butter Crinkle Cookies

Christmas is coming, so I am going to share some tried and tested cookie recipes for the holiday season. I'm making Christmas cookie boxes for friends, families and neighbours. Recipes that I make so often, that people have requested that I add them to the cookie boxes this year. One of the requested cookies were these lemon gooey butter crinkle cookies. They are soft, fudge like, sweet and tart, covered in a light dusting of powdered sugar. They pack a sweet lemony punch. 

Preparation Time 10 minutes 

Chill Time 30 minutes 

Cook Time 11 minutes 

Yields 32 cookies 

Ingredients 

1/2 cup butter- room temperature 

200 grams cream cheese - room temperature

1 teaspoon lemon zest 

1 tablespoon fresh lemon juice 

1 teaspoon lemon extract 

1 teaspoon vanilla  

1 1/2 cup sugar 

2 eggs- room temperature 

2 1/2 cups flour 

1 cup icing sugar 

3 teaspoon baking powder 

1/2 teaspoon salt 

Ingredients 

1. Cream butter, cream cheese, zest and juice for 1 minute until mixed in. 

2. Add the sugar and beat it in until light and creamy. Add the eggs, lemon extract and vanilla. Mix it in until well combined. 

3. In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients. Mix until just combined. Cover and chill the dough for 30 minutes. 

4. Preheat the oven the 170c. Line 2 baking sheets with  parchment paper. 

5. Scoop dough and drop them into the bowl of icing sugar. Roll the dough in the icing sugar. Place the cookie dough onto the baking sheets spaced 2 inches apart. 

6. Bake the cookies at 170c for 11-13 minutes until crinkly and the edges are golden. Remove them from the pan and allow them to cool completely before moving them.