Soft Lemon Cookies. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly. 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. Editor's Tip: Instead of greasing your baking sheets, try lining 'em with parchment paper for perfect cookies every time.
Quick and easy lemon cookies from scratch recipe, made with simple ingredients.
These soft and chewy cookies are packed with lemon flavor, coming from lemon zest, lemon juice and lemon extract.
If you are fond of my key lime cookies, you are going to LOVE these lemon cookies.
You can have Soft Lemon Cookies using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Soft Lemon Cookies
- It's 100 g of Butter *softened.
- You need 1/2 cup of Caster Sugar.
- It's 1 of Egg Yolk.
- You need of *Note: You can use whole Egg. In that case, you need to add extra Flour.
- It's of Zest and Juice of 1 Lemon.
- You need 1 cup of (*250ml) Self-Raising Flour *and extra 3-4 tablespoons if you use whole Egg.
- Prepare 3-4 tablespoons of Icing Sugar for coating.
They are SOFT and CHEWY with a CRISPY, SUGARY top that's to die for. Serve these cookies at weddings, Easter, Passover. This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons. Don't overbake these lemon zest cookies, or they will be hard and unappealing.; Use unsalted butter for the best results.
Soft Lemon Cookies step by step
- Mix softened Butter and Sugar until smooth. Add Egg Yolk (OR Whole Egg) and mix until creamy. Add Lemon Zest and Juice, and mix well. It may look curdled..
- Add Self-Raising Flour, mix to combine. At this stage, the dough is too soft to roll. Place in the fridge for a while to firm up..
- Preheat oven to 170 to 180C. Line a large baking tray (OR 2 trays) with baking paper..
- Roll the dough into 20 balls, about 3cm size. Then roll the balls in Icing Sugar to coat well, and place on the prepared tray(s). Cookies need plenty space around each..
- Bake for about 15 minutes or until lightly golden. Cool on wire racks..
If you happen to use salted butter, omit salt from the recipe. Mix the dough until just combined, or they will be denser instead of soft lemon cookies.; If you want the cookies to have an intense lemon flavor, you could add a little lemon extract. Beat briefly until soft cookie dough forms. Carefully transfer cookies to a wire rack to cool completely. To make the lemon glaze, sift the icing sugar into a mixing bowl.