Gradually mix in the powdered sugar until fluffy.Make sure your butter is softened and will whip easily.This allows cookies to set while preventing them from continuing to bake on the cookie sheet, which makes them become hard or dry. Cool – Allow cookies to cool 1 minute before transferring to a wire cooling rack to cool completely.Bake – Bake in a 350 o F oven for 8-9 minutes.Leave a few inches between each dough ball because the dough will spread when baking. Roll into Balls – Scoop or roll dough into balls the size of a golf ball.Chill Dough – Cover bowl and chill in refrigerator for about an hour.Add Dry Ingredients – In a small mixing bowl, combine dry ingredients.Add egg and lemon extract until just combined. Beat Butter and Sugars Until Smooth – In a medium mixing bowl, beat butter and sugars until completely smooth.Fruit – Place sliced strawberries or fresh raspberries on each cookie.Chocolate Chips – Add a cup of mini chocolate chips to the dough for Lemon Chocolate Chip Cookies.Sprinkles – Crush lemon candies and sprinkle them on top of the frosting.Candies – Put a couple of small lemon candies on top of the frosting.Sugar – Roll cookie ball in granulated sugar before baking for a sweet sugary crunch.Zest the lemon before cutting it in half to squeeze out the juice. This will produce small shavings of lemon peel.ĭo not get the white pith into your zest, as it tastes bitter. Hold firmly by the handle and rub the lemon across the teeth, over a bowl.
#LEMON COOKIES SKIN#
Press these holes into the lemon and pull toward you to scrape the yellow skin of a lemon, giving you little strips of lemon peel.Ī microplane zester is similar to a grater, but with a narrower head and small, square grates or teeth. Lemon Zest – Optional, for an extra lemon zingĪ lemon zester is a small, handled kitchen tool with a few small holes at the end.Lemon Juice – Freshly squeezed or 100% real lemon juice.Powdered Sugar – Makes frosting sweet and smooth.Baking Soda – The second leavening agent to give these cookies a beautiful rise.Cream of Tartar – This leavening agent reacts with baking soda giving the cookies a light and fluffy bite.Lemon Extract – Adds a subtle and distinct lemon flavor and aroma.Eggs – Binding agent that holds all the ingredients together.Powdered Sugar – Adds to their melt in your mouth quality.White Granulated Sugar – Adds a hint of sweetness with a little crunch.Vegetable Oil – Makes the cookies really soft.Butter – For a buttery taste, and to incorporate sugar and flour/.What You Need to Make Lemon Cookies Cookies Lemon cookies will brighten up anyone’s day, any time of year, and for any occasion! About Lemon Cookies This incredible flavor is a nice change from typical fall and winter flavored cookies.
#LEMON COOKIES FULL#
The combination of a soft baked cookie with smooth creamy frosting full of lemon zest is unbelievable.ĭon’t let the citrus flavor just stay in spring and summer, though. The cookie is delicious enough on its own, but then you get to add a layer of zesty lemon buttercream frosting. They’re all delicious and easy to make, with mild sweet flavors.īiting into a lemon cookie is like tasting a bit of spring or summer. If you’re in the mood for light-flavored cookies, you can also try these dainty meringues, cinnamon cookies, or cornflake cookies. Combine that with the sweetness of this melt-in-your-mouth cookie, and you get a lemony treat that is sure to liven your day. One of lemon’s great qualities is how refreshing it is. Transfer the cookies with a metal spatula to racks to cool and sift the confectioners’ sugar lightly over them.Fresh, citrusy, melt-in-your-mouth Lemon Cookies covered in lemon buttercream are made with just a few simple ingredients! The dough may be made up to 3 months in advance and kept wrapped well and frozen.Ĭut the log into ⅛-inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in a preheated 350℉ oven for 8 to 10 minutes, or until the edges are just golden. On a piece of wax paper form the dough into a log 1 ½ inches in a diameter, using the paper as a guide.Ĭhill the log, wrapped in the wax paper and foil, for 2 hours.
Into the bowl sift together the flour, the baking powder, the baking soda, and the salt and blend the dough well. In a bowl with an electric mixer cream together the butter and the sugar, add the vanilla, the rind, and the lemon juice, beating, and beat the mixture until it is smooth. 1 ½ sticks (¾ cup) unsalted butter, softenedġ ½ tablespoons freshly grated lemon rind (about 3 lemons)ġ ½ teaspoons double-acting baking powderĬonfectioners’ sugar for sifting over the cookies
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