Best Ever Lemon Cookies Recipes

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.

CRISP LEMON COOKIES

Steps:

• Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
• Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
• Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
• Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

LEMON BLUEBERRY COOKIES

Steps:

• Preheat oven to 375 degrees.
• Like a cookie sheet with parchment paper and set aside.
• In a large mixing bowl combine the butter and sugar.
• Using an electric mixer beat at medium until well incorporated and fluffy.
• Beat in egg yolks and lemon peel.
• Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
• Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
• Stir in blueberries*.
• Place dough on lightly floured surface, divide in half.
• Knead each half until dough holds together.
• Using your hands form 16 balls out of each half.
• Place the first 16 evenly on the parchment lined cookie sheet.
• Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
• Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
• Repeat with second half.
• *You can also use dried cranberries or cherries for these cookies.

LEMON CRISP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugar until fluffy.
• Add egg, lemon zest, juice, vanilla and beat again.
• In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
• Add dry ingredients to wet in two batches, until just blended.
• Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Sprinkle with colored sugar.
• Bake for 10-12 minutes until edges are lightly browned.
• Cool on cookie sheet for 1 minute then move to a cooling rack.

LEMON BISCUITS

Steps:

• preheat oven to 180/gas 4
• mix flour, bicarbonate soda caster sugar,brownsugar+ salt in the food processor till combined
• Add melted butter,zest+lemon juice and pulse till soft dough, then place in fridge to chill for 30minutes before rolling into 30 balls
• Place biscuits on greased trays,flatten slightly+bake for 10-12 minutes till golden