assignmentPREPARATION
Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer.
Add granulated sugar and continue to mix. Add egg and vanilla and continue to beat on
Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour.
Mix to combine until the dough starts to form like a ball. Add a little more flour until slight
Cover and refrigerate dough at least 2-3 hours or up to a few days.
Preheat oven to 350°. Prepare baking sheet and spray with cooking spray or parchment paper.
Using a cookie scoop, scoop about 1 ½ T cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet.
Bake for 8-15 minutes.
*TIP:** This recipe is incredibly popular and has been made by thousands. While this recipe works for 90% of readers, another 10% it appears raw after baking and undercooked, continue to cook an extra 5-15 minutes. Every oven is different so use your best judgement on this recipe.
Remove from oven while still hot, slightly press down if desired.
Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don't bake them much longer.
Dip cookies upside down into icing or drizzle icing over the top and allow to harden.
Bring to a boil and cook just to hard ball stage, 300° F. (about 5 minutes, but careful **not to overcook**):
Remove from stove. Add Red food coloring plus 1¼ tsp. cinnamon oil.
Spread on buttered cookie sheet. Break into pieces. Bag and coat with powdered sugar.