0.5 cupunsalted butter (1 stick), at room temperature
1 cupgranulated sugar
2 tspfinely grated lemon zest
1 tsppure vanilla extract
1large egg
lemon icing
1 cuppowdered sugar
2 tbspfresh lemon juice
Method
1Preheat oven to 350°F.
2In a medium bowl, sift together flour, baking powder, and salt.
3In 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 lemon zest, vanilla, and egg. Beat to combine. On low speed, add the dry ingredients and mix until just combined. Do not overmix. If batter seems loose or warm, chill in the refrigerator until firm.
4Drop tablespoonfuls of batter onto parchment-lined baking sheets, spacing 2 inches apart. Use a small ice cream scoop for uniform cookies.
5Bake for 12 to 15 minutes, rotating the pan 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 completely.
6Whisk together the powdered sugar and lemon juice in a small bowl. Use a spoon to drizzle the icing over the cooled cookies.
7These cookies are best eaten the same day they are baked.
Notes
Tip: beat cream cheese and butter until very smooth — you want a cohesive batter with no lumps. If batter feels too soft to scoop, refrigerate briefly until firm.