Best 6 Soft Lemon Cookies From Scratch Recipes

EASY LEMON COOKIES RECIPE

Steps:

• In a mixing bowl, cream together butter and sugar until light and fluffy.
• Mix in the egg, lemon extract, vanilla extract, lemon juice, lemon zest, yellow gel coloring until smooth.
• In a separate bowl, whisk together the flour, baking powder, baking soda.
• Dump this dry mixture into the wet mixture and mix until just combined.
• Scoop out small portions of the dough and shape them into balls. Roll them in a plate filled with granulated sugar. Place them on a cookie tray, lined with parchment paper and chill the tray for 15-20 minutes.
• Then, bake at 350 degrees for about 15 minutes or until the edges are firm and slightly golden brown.
• Allow these cookies to cool down and enjoy!

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

SOFT LEMON COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
• Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
• Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
• Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
• Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.

EASY LEMON COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
• Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

EASY LEMON DROP COOKIES

Steps:

• In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.