Vibrant, fudgy, and snow-white-cracked. The cream cheese is non-negotiable — it sets the crust and keeps the powdered-sugar coat from dissolving in.

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Yield: ~12–13 cookies (2 oz) / ~16–17 cookies (1.5 oz)

Prep: 20 min (+2 hour chill) | Bake: 13–15 min (2 oz) / 11–13 min (1.5 oz)

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Ingredients

Dough

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2 cups (250 g) all-purpose flour

1 ½ tsp baking powder

½ tsp kosher salt

1 cup (200 g) granulated sugar

Zest of 3 Meyer lemons (or regular lemons)

6 tbsp (85 g) unsalted butter, softened

2 oz (55 g) brick cream cheese, softened (full-fat only — do not substitute butter)

2 large eggs, room temperature

1 tsp pure lemon extract

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Coating

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½ cup granulated sugar (small bowl)

½ cup powdered sugar (separate bowl — coat heavily for contrast)

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Instructions

1. Lemon sugar: Rub the lemon zest into the granulated sugar with your fingertips until bright yellow, fragrant, and sandy.

2. Cream: Add softened butter and cream cheese to the lemon sugar. Beat medium-high until smooth and fluffy.

3. Wet: Beat in eggs one at a time, then the lemon extract.

4. Dry: Whisk flour, baking powder, and salt. Add on low just until the flour disappears.

5. Chill: This dough is sticky — wrap and chill at least 2 hours (or overnight) until firm.

6. Double-coat: 350°F (175°C). Scoop balls (2 oz, or 1.5 oz for the bar). Roll first in granulated sugar, then drop into powdered sugar and coat heavily. (The granulated layer keeps the powdered coat from melting in, for a stark white finish.)

7. Bake: 13–15 min for 2 oz / 11–13 min for 1.5 oz, until puffed and cracked with set centers. Cool on the pan 5 min before transferring.