As I mentioned here, we have a lemon tree that produces an amazing amount of lemons. Every year I struggle to use them all. I’m not a fan of eating lemons straight off the tree…neither is my family. They do, however, love lemon flavored things. One of their favorites are these lemon cookies. I’ve altered the recipe a bit so there’s no extracts and all the lemon flavor comes from lemons.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 2 large lemons
- 1 1/4 cups granulated sugar
- 1 cup salted butter at room temperature
- 1 large egg
- 3 tablespoons fresh lemon juice (or all the juice from the 2 large lemons)
- granulated sugar for rolling cookies
I don’t have a zester, so I use my cheese grater. It works almost as well…it’s just a pain to clean.
You don’t need a fancy juicer. This little do-it-yourself one works just fine.
Instructions
- Preheat oven to 350 degrees F.
- Using a mixer, beat together butter and sugar until smooth and creamy.
- Add lemon zest, egg, and lemon juice. Mix until combined.
- Gradually blend dry ingredients into the butter/lemon mixture.
- Roll rounded tablespoons of dough into balls and roll in sugar. Place on baking sheets, about 1 1/2 inches apart.
- Bake 8 to 10 minutes or until cookies are slightly brown around the edges. Let cookies cool on the baking sheets for two minutes before moving to a cooling rack.
- Enjoy!
Do you like lemon cookies? What is your favorite lemon recipe?
Original recipe here.
