Using a stand mixer or an electric mixer, cream the butter and cream cheese together at a medium speed. Add the sugar and continue to beat at a medium speed for a minute.
Add the vanilla extract, egg and lemon zest, then continue beating at the same speed until just combined. Sift in the flour and baking powder and beat at a low speed until just combined, ensuring you scrape the sides and bottom. Place onto some clingwrap and refrigerate for an hour.
Preheat the oven to 180C (355F) just before the cookies need to come out of the fridge. Line 2 cookie trays with baking paper.
After your dough has chilled for an hour, take them out of the fridge. Flour your hands as the dough can be sticky. Scoop a generous tablespoon full of dough and shape it into balls. Gently slightly flatten the top of the cookies using your floured fingers or glass cup.
Bake for around 9-10 minutes (on the middle oven rack) or until the edges of the cookies just start to become golden. Store in an airtight container in the fridge for up to 5 days.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.