Soft Lemon Cookies
A cookie perfect for any season and any time of day. Soft, so they make you want to chew slowly and savour the flavour.
More lemon treats: Blueberry Lemon Upside Down Cake, Lemon Blueberry yogurt Loaf, Chewy Lemon Sugar Cookies, Lemon Meringue Pie, Lemon Bars (Meyer Lemon & Standard)
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
Powdered sugar, for dusting
Method
Preheat oven to 375 degrees F. Grease one or more baking pans or line them with parchment paper or use a silicone mat. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Zest the lemon and squeeze out the lemon juice. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, and beat until combined. Add the lemon juice, lemon zest and vanilla extract, and beat until combined.
Gradually add the dry ingredients to the wet ingredients, and beat until combined.
Drop by tablespoonfuls onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden.
Let cool on the baking pans for 5 minutes before transferring to a wire rack to cool completely.
Optionally, dust the cookies with powdered sugar before serving. Enjoy!
A cookie perfect for any season and any time of day. Soft, so they make you want to chew slowly and savour the flavour.
More lemon treats: Blueberry Lemon Upside Down Cake, Lemon Blueberry yogurt Loaf, Chewy Lemon Sugar Cookies, Lemon Meringue Pie, Lemon Bars (Meyer Lemon & Standard)
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
Powdered sugar, for dusting
Method
Preheat oven to 375 degrees F. Grease one or more baking pans or line them with parchment paper or use a silicone mat. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Zest the lemon and squeeze out the lemon juice. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, and beat until combined. Add the lemon juice, lemon zest and vanilla extract, and beat until combined.
Gradually add the dry ingredients to the wet ingredients, and beat until combined.
Drop by tablespoonfuls onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden.
Let cool on the baking pans for 5 minutes before transferring to a wire rack to cool completely.
Optionally, dust the cookies with powdered sugar before serving. Enjoy!