Lemon cookies. This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons. This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons. We have ideas for lemon crinkle cookies, healthy lemon cookies, Italian lemon cookies & more. Lemon cookies work great for bake sales, baby or wedding showers, or an elegant tea that calls for a pretty cookie plate. Try several of these delightfully tart treats, whatever the occasion.
My husband did a cookie exchange at his workplace (guess who made the cookies).
These delicious cookies have a kick of lemon flavor, and they're made from scratch rather than a box mix like the majority of recipes out there.
This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food.
You can have Lemon cookies using 9 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Lemon cookies
- It's 230 g of unsalted butter.
- You need 300 g (1 1/2 cups) of granulated sugar.
- It's 3 tbsp of lemon zest.
- You need 2 tbsp of lemon juice.
- You need 1 of large egg.
- You need 375 g (3 cups) of all-purpose flour.
- You need 1 tsp of baking soda.
- Prepare 1/4 tsp of salt.
- Prepare 50 g (1/4 cup) of sugar, for rolling cookies.
If you like lemon, you're going to love these cookies. They're soft, chewy, and packed with bold lemon flavor. Partially because most lemon cookie recipes look lackluster in the lemon flavoring department, look too cakey for my liking, or look too flat and wimpy. To make these lemon sugar cookies, you'll start out by whisking together the flour, baking soda, and salt.
Lemon cookies instructions
- In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes..
- Add in the lemon juice and egg, beat again to combine..
- Gradually add in the flour, baking soda and salt, mixing by hand with a spatula until combined..
- Cover the bowl with plastic wrap and refrigerate for 30-60 minutes..
- Remove the dough from the fridge. Pre-heat the oven to 180ºC. Place 50 g (1/4 cup) sugar in a bowl for rolling the cookies..
- Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies apart on a baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color..
- Enjoy!.
Set the mixture aside and then mix up the wet ingredients. Editor's Tip: Instead of greasing your baking sheets, try lining 'em with parchment paper for perfect cookies every time. Let them rest for a few minutes before moving them to wire racks to cool completely. Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring.