Lemon Cream Cheese Cookies

For Cookies:

2 cups all-purpose flour

1 tsp baking powder

4 oz salted butter, softened

4 oz cream cheese, room temperature

1 ¼ cups granulated sugar

1 large egg

1 Tbsp lemon zest

2 Tbsp lemon juice

½ tsp lemon extract

For the Icing:

1 ½ cups confectioner's sugar

3 Tbsp fresh lemon juice

2 to 3 tsp lemon zest

1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

2. Combine the flour with the baking powder. Set aside.
3. In a large mixing bowl with electric mixer beat the butter and cream cheese until light, about 1 minute. Add the sugar and beat for about 3 minutes, until light and fluffy. Beat in the egg and 1 Tbsp lemon zest. Stir in the flour, lemon juice, and lemon extract. Beat until well blended.
4. Drop the cookie dough onto the prepared baking sheets with a small cookie scoop or tablespoon. With the bottom of a glass coated with sugar, flatten each cookie mound just slightly.
5. Bake for 10 to 12 minutes, until bottoms area lightly browned.
6. Cool slightly on racks and drizzle each cookie with a scant teaspoon of lemon icing.

Make the Icing:

In a bowl, combine confectioners sugar, lemon juice, and lemon zest. Stir until well blended