Lemon Cream Frosted Sugar Cookies

Sugar Cookies
1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
2 teaspoons vanilla extract
3 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Preheat oven to 350 degrees.
Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs, vanilla extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.   Bake at 350 degrees for 12+  min.
Let cool. Frost with Lemon Cream Frosting. Garnish with fresh lemon zest if desired. let Set. Share!

Lemon Cream Frosting
8 oz. softened  cream cheese
½ cup soft butter
Zest of two medium lemons
Juice of two medium lemons (¼ cup)
1 teaspoon lemon extract
3+ cups powdered sugar
Dash of salt

Cream together cream cheese, butter, and lemon zest with an electric mixer until smooth. Mix in lemon juice, lemon extract, 1 cup of powdered sugar and dash of salt. Mix until smooth.  Add remaining powdered sugar and whip on high for 3-5 minutes. Place in freezer strength Ziploc until ready to use.