Lemon Cream Cheese Cookies Draft

How I make it

1. Preheat the oven to 350°F (180°C).

2. Whisk the flour, baking powder and salt in a bowl and set aside.

3. In a stand mixer with the paddle, beat the butter and cream cheese on medium speed until creamy.

4. Add the sugar and keep beating.

5. Add the egg, lemon zest and lemon juice and beat well until even.

6. Lower the speed, add the dry ingredients and mix briefly, just until combined.

7. Transfer the dough to a pastry bag and pipe cookies in any shape you like, ¾ inch (2 cm) apart, onto a baking sheet lined with parchment paper.

8. Bake for about 12 minutes, until lightly browned.

9. Let cool completely without touching them, then dust with powdered sugar.

What I've learned

• I take the butter out of the fridge the night before so it's fully soft.
• Don't worry if the batter looks a little curdled after the lemon goes in; it comes together once the flour is added.
• I keep the cookies the same size on each sheet so they bake evenly.
• I keep them in an airtight container for up to 5 days.