| 2 1/4 Cups Flour |
| 1 1/4 Tsp. Baking Powder |
| 3/4 Tsp. Salt |
| 10 Tbsp. Unsalted Butter, room temperature |
| 8 Oz. Cream Cheese, softened |
| 1 1/4 Cups Sugar |
| 2 Large Eggs |
| 2 Tsp. Finely Grated Lemon Zest |
| 1/4 Cup Fresh Lemon Juice |
| 1 Tsp. Vanilla |
| 1 Drops Yellow Food Coloring |
| 3/4 Cup Powdered Sugar |
In a medium bowl, whisk flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely.