Ingredients
- 3/4 cup swhole wheat pastry flour*
- 1/2 teaspoon baking powderI recommendaluminum free
- 1/8 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter(1 stick), at room temperature
- 3/4 cup granulated sugar
- tablespoon slight cream cheese(1 ounce) (do not use fat free-you will need 1, 8-ounce brick of cream cheese total for the recipe)
- teaspoon pure vanilla extra ct
- 1/2 teaspoon freshly grated lemon zest
- large eggat room temperature
- ounce slight cream cheese, use the remaining cream cheese that you did not put in the cookies above
- teaspoon smilkany kind you like
- 1/2 teaspoon pure vanilla extra ct
- cup powdered sugar
Instructions
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silpat mat . In a medium mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream together the butter, sugar, and cream cheese until light and fluffy, about 3 full minutes, stopping to scrape down the bowl as needed.
- Beat in the vanilla extract, lemon zest, and egg, stopping to scrape down the bowl again.
- With the mixer running on low speed, slowly add the flour mixture, beating just until incorporated.
- With a small cookie scoop or spoon, scoop the dough by tablespoonfuls and roll into a ball. Place 2 inches apart on the prepared baking sheet. With your fingers, lightly press the cookie balls to a 1/4 inch thickness. If the dough is sticky, dampen your fingers slightly.
- Bake the cookies for 9 minutes, until the edges barely begin to brown. Let cool on the baking sheet for 5 minutes, then gently transfer to a wire rack to cool completely.
- Meanwhile, make the cream cheese frosting: In a medium mixing bowl, beat the cream cheese on medium speed for 2 minutes, until smooth.
- Reduce the mixer speed to low, beat in 1 teaspoon milk and vanilla extract until combined.
- With the mixer running gradually add the powdered sugar.
- Once the powdered sugar is incorporated, increase the mixer speed to high and beat for 1 full minute.
- Add additional milk, 1 teaspoon at at a time, if you desire a thinner frosting consistency.
- Spread the frosting over the cookies, then top with fresh fruit. Enjoy!
