1. Ingredients

You need to make sure your butter, cream cheese and egg are at room temperature. Cube the cream cheese and butter, get the egg and leave it on the counter for an hour or two before baking. Also, I would recommend that you use unwaxed lemons as you’d be zesting them. If you’d like the cookies to be extra soft, omit the plain flour for cake flour instead.

2. Equipment

You need either a stand mixer or electric beater as it makes the creaming and beating so much easier. Also, you’d need some cookie trays and a silicon baking mat(click on link), it’s a lot more environmentally friendly to use a reusable baking mat. I’d recommend using the middle rack in your oven as the heat is evenly distributed there and you don’t need to worry about your cookies browning so quickly on the top or bottom.

3. Making cookies

To avoid making cookies that are hard, not soft, it is important that you don’t beat your cookies much after you put in the flour. You should sift the ingredients to help the flour combine easily and also beat slowly until just combined. Better yet, use a spatula and gently fold in the flour yourself. 

As mentioned before, use the middle rack so that the cookies don’t burn on one side and bake evenly.

Click on this link for my tips on making cookies.

4. Why chill the dough?

You’re chilling the dough so that the cookies don’t spread so much in the oven. Chilling the dough gives the fats a chance to solidify in the fridge, this leads this less spreading. 

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