- 24
Ingredients
- 1/2 cups butter, softened
- 1 cup granulated sugar
- 1/2 teaspoons vanilla extract
- 1 whole egg
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoons salt
- 1/4 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1-1/2 cup all-purpose flour
- 1/2 cups powdered sugar
Preparation
Step 1
Makes 2-3 dozen
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
I've made these cookies for the 3rd or 4th time today. These are absolutely THE best lemon cookies I have ever made before. I like to take them out of the oven about 8-9 minutes in, a little under-cooked, so they come out just perfect. If you cook them until they are 100% done, they will be a little crunchy on the outside, but perfectly tender and moist on the inside. I found that 1 tbsp. of lemon juice wasn't quite enough for my tastes, so I added probably 11/4 tbsp or 1.5 tbsp. If you just add the 1 tbsp, it will be mostly like a sugar cookie with a tantalizing lemon flavor afterwards. Either way -- absolutely, incredibly divine. I am INSANELY picky about my cookies...but THESE are worth the time to make these from scratch....they're also worth the calories. HANDS DOWN 5 stars. Hands down. BRAVO!