Lemon Cookies. This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons. 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. 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.

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. You can have Lemon Cookies using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lemon Cookies

Prepare 1/4 cups of butter.
It's 1/2 cup of granulated sugar.
You need 1/2 tsp of vanilla extract.
Prepare 1 of small egg (or half of a big egg).
Prepare 1 tsp of lemon zest.
You need 1 tbsp of lemon juice (freshly squeezed).
Prepare pinch of salt.
It's 1/4 tsp of baking powder.
Prepare 3/4 cups of flour.
Prepare 1/4 cups of powdered sugar.

My husband did a cookie exchange at his workplace (guess who made the cookies). To make these lemon sugar cookies, you'll start out by whisking together the flour, baking soda, and salt. Set the mixture aside and then mix up the wet ingredients. 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.

Lemon Cookies instructions

Preheat oven to 350F/180C. Cover the baking sheet with parchment paper and set aside..
In a large bowl, cream butter (1/4 cup) and sugar (1/2 cup) together until light and fluffy. Whip in vanilla (1/2 tsp), 1 small egg (or whisk a big egg and add half), 1 tsp lemon zest and 1 tbsp fresh lemon juice. Scrape sides and mix again..
Stir in 3/4 cups flour, a pinch of salt, and 1/4 tsp baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly..
Pour powdered sugar onto a large plate. Roll a teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough..
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack..

This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food. I made these Lemon Cookies twice. Only made half of the icing and it was plenty for both batches, but I don't like things too sweet. I used Meyer lemons, as well as used a little less sugar. In a large bowl, using a handheld electric mixer, beat the butter with the confectioners' sugar until very smooth, about.